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Tartar?
Hi guys, do you know what Tartar is?
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TARTAR - potassium tartrate
Well… the word “tartar” has many meanings. However, considering the fact that the question has been posted in the Gourmet Forum, I assume you had the wine-related meaning in mind… :rolleyes:
So, if I didn’t get you wrong, then here’s the answer: TARTAR is the crystal precipitate that sometimes subsides on the bottoms of wine casks after the fermentation process is terminated. It gets the shape of bush-like brownish-purple crystal aggregates, and resembles a minute bunch of “shaggy” lichens. It consists mainly of potassium tartrate, which is the salt of an organic acid called “tartaric acid”. The latter can be found in many fruits, and especially in grapes. Tartar can sometimes also form in plain grape juice. Although it is often erroneously viewed as an undesired impurity, tartar – also called wine stone – is actually a good sign, indicating that the juice / wine is unadulterated and undiluted! |
Tartar, also tartaric acid is the main acid in wine. Some of it can crystalize in a chilled wine. Since the crystals are unsightly, and can cause concern for the consumer, some white wines in particular are cold stabilized to remove the crystals before the wine is released. The crystals are flavorless and tasteless.
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Tartar - no big problem!
Yeah… Like with most other salts, the solubility of tartrate decreases as the temperature becomes lower. That’s why most of the tartar precipitates after the exothermic (heat-producing) reactions of fermentation subside and the wine casks or bottles are taken down to the cold cellars.
Tartar is usually removed long before any of the consumers gets a chance to even take a glimpse of the wine. In wine casks, it forms obvious crystal aggregates on the bottom and can be easily filtered out. As with the early bottled wine, the minuscule tartar crystal grains are usually removed together with the yeast sediments (which usually serve as crystallization center) as the bottle corks are changed. Tartar is indeed flavorless and innocuous. Besides, it’s usually conspicuous enough to be felt in case you happen to pamper your taste buds with the last drops of a home-made (and home-kept) wine that hasn’t been meticulously inspected and selected like in the long and painstaking procedure undertaken by most famous wine makers… |
Just let me deliver the German meaning of Tartar
it's mashed beef, to be served with an rough egg, salt, pepper, a drop of oil and a drop of acid.
You place it on a sandwich half a centimeter thickness, get salt and peper on it, take a bit of the uncooked egg and mix it upon, then just a drop of oil and acid on it - enjoy! That's our meaning of Tartar. Reinhard |
Quite unexpected!
Wow! 8| What a turn of events! I have never expected anything like this! That's really interesting!
So... Is "tartar" the name you give to that specific sandwitch in Germany? Or is it the name of the pate you put on bread? Also, is it traditional and peculiar to Germany? (?) |
yes it is a speciality of my region
and I remember my grandfather eating his white bread with that beef, it's not a pate, its roughly mashed.
you should really try it - marveless AND: to get stronger and healthier, you can give 125 ml of good red wine, a teaspoon of sugar and a rough egg into a shaker, shake it well, drink it and say "aaaaah" afterwards - it's like the angels singing. Reinhard |
Other meaning of Tartar:
People (folk) that leave in Russia, their language, wild man, fury, shrew, virago |
What is Tartar cream auf Deutsch?
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Tartar cream means "Tartarcreme" -
but I am not sure - it's a direct translation, as I don't know the pate you mean - maybe it's unknown as we already ate evereything up? :) Just help me with a little description what it is, maybe the word is a German idiom. Reinhard |
Tartar cream is the synonym of tartar itself. Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. Cream of Tartar is used in cooking to stabilize egg white foams. It is also a major ingredient in baking powder. Cream of Tartar has no aroma and has an acidic flavor.
What about the German translation of this word??? Larry |
As allways, when you are talking about wine,
French words are used in Europe -
the idiom, used in skilled scenery, is "creme de tartare" with an "e" behind to divert it form the beef stuff. Reinhard |
Another meaning of tartar. This time Tartar sauce!
To make a Tartar Sauce you should combine mayonnaise, sweet pickle relish, minced onion, lemon juice, salt and pepper or sometimes other ingredients.
Tartar Sauce goes well with seafood, especially fried oysters. It is a natural with fried fish, boiled shrimp and any of the more exotic "sea critters". Tartar Sauce is a classic sauce for a cold lobster salad, and is good with cold seafood or poultry, tomatoes, asparagus, cucumbers, and other light vegetables. A bit of tartar sauce tossed quickly with a hot pasta adds an interesting touch. |
tartar?
;D
An early Webster's dictionary refers to the Mongolian and Turkic tribes of central asia but I know it best as steak tartar or tuna tartar where the meat is ground and served with raw egg, finely diced onion, capons all put on a small bread piece or even cracker. NOW I am hungry ;-)b Cannot live without my tartar sauce for fried seafood - Great minds think alike, Ingrid. |
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