3 Instagram Food Trends You Can Make with Cream of Tartar

Do you have cream of tartar in your pantry? If not, run to the store, you’ll certainly need it to recreate the following hip and trendy Instagram hits!

#1 Cream of Tartar for Cloud Eggs

You know how your Instagram feed floods with different strange and weird foods almost every week? Well, forget unicorn, rainbow, and galaxy foods and welcome cloud eggs.

Instagram food haters said that these eggs look like roasted cauliflower. Guess the name wasn’t cool enough to catch on. As for the taste, they are described as egg-flavored marshmallows.

Cloud eggs are actually regular eggs made cloudy with the use of cream of tartar. So, if you want to be in fashion and contribute a ‘gram or two of your own, keep on reading and learn how to make them.

Simply separate the eggs whites from the yolks in a bowl. Add cream of tartar along with some salt to the whites and mix in a blender until stiff peaks are formed (The addition of cream of tartar to the whites is crucial since it makes the egg whites really puffy by stimulating the proteins).

Add the mixture into molds, make a well and bake in the oven for about 2 minutes at 350 degrees F. Add the egg yolk and keep baking for about 3 minutes more.

You can eat cloud eggs seasoned with only salt and pepper, or you can add grated cheese, ham, or fresh herbs.

#2 Cream of Tartar for Cloud Bread

Thought cloud eggs were the only cloudy food item using cream of tartar that occupies your Instagram feed? You were wrong! There is also cloud bread and it’s delicious!

There are a few good things about cloud bread:

–    It is made of only three ingredients;

–    It does not require kneading, which makes the preparation very quick;

–    You can use it for everything, from pizza bases, to French toasts and burgers;

–    It is lower in calories than regular bread;

–    It is carb-free and gluten-free.

To make cloud bread, start by whipping egg whites with a dash of cream of tartar to obtain a soft and fluffy mixture, very much like meringue only savory.

Then, fold in a full-fat dairy product like cream cheese or yogurt. Spooned the batter onto a baking sheet and bake!

Once the cloud bread is baked, allow it to cool to make it chewy. Expect a soft-on-the-inside, crisp-on-the-outside bread that simply melts in your mouth!

The era of boring breakfasts is over!

#3 Cream of Tartar for Aquafaba Chocolate Mousse

Vegans rejoice! Now you can make delicious, creamy chocolate mousse without the use of eggs! To achieve this, you need aquafaba. As fancy as the name may sound, the ingredient is rather plain (maybe even gross) – liquid from a can of chickpeas.

Aquafaba is a compound which means “water” and “bean”. What makes it perfect as an egg replacement is the right amount of starches and proteins that foam up perfectly when beaten to create beautiful meringues, snickerdoodle cookies, macarons and other fluffy recipes.

Cream of tartar is added as a whipping agent that boosts the foaming properties of aquafaba by making the proteins more soluble and preventing them from losing structure. One of these proteins is albumin, which, with the addition of cream of tartar, results in a stiffer foam obtained in a shorter period of time.

Note: One big advantage of chickpea liquid is that, unlike egg whites, you can’t overbeat it and end up with a dense, heavy final product. Which means that this recipe is ideal for beginner cooks!

Combine aquafaba and cream of tartar in a bowl. Mix with an electric mixer on high speed for about 10 minutes, until soft peaks form. Add sugar, and keep beating until you obtain stiff peaks. Fold 1/3 of this mixture into previously melted and cooled chocolate (if the chocolate is warm, your mousse will be grainy; for best results make sure that the chocolate and aquafaba mixtures are at the same, preferably room temperature). Fold in the remaining aquafaba mixture. Pour the mousse into glasses and let chill for 2 hours.

Note: If you don’t have cream of tartar, use another acidic substance like lemon juice or white vinegar.

Enjoy!

 

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