{"id":667,"date":"2019-08-11T00:05:04","date_gmt":"2019-08-11T00:05:04","guid":{"rendered":"https:\/\/www.cocimia.com\/blog_cocimia\/?p=667"},"modified":"2023-05-23T07:04:32","modified_gmt":"2023-05-23T07:04:32","slug":"cremor-tartaro-usos-sustitutos","status":"publish","type":"post","link":"https:\/\/www.cocimia.com\/blog\/cremor-tartaro-usos-sustitutos\/","title":{"rendered":"\u00bfQu\u00e9 es el cremor t\u00e1rtaro?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El <strong>cremor t\u00e1rtaro<\/strong> es uno de esos ingredientes que nos encontramos en muchas recetas de postres.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenidos<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Alternar tabla de contenidos\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #494949;color:#494949\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #494949;color:#494949\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.cocimia.com\/blog\/cremor-tartaro-usos-sustitutos\/#Para_que_se_usa_el_cremor_tartaro\" >Para qu\u00e9 se usa el cremor t\u00e1rtaro<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.cocimia.com\/blog\/cremor-tartaro-usos-sustitutos\/#%C2%BFDonde_se_compra\" >\u00bfD\u00f3nde se compra?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.cocimia.com\/blog\/cremor-tartaro-usos-sustitutos\/#Polvo_de_hornear_casero\" >Polvo de hornear\ncasero<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.cocimia.com\/blog\/cremor-tartaro-usos-sustitutos\/#Como_sustituir_el_cremor_tartaro\" >C\u00f3mo sustituir el\ncremor t\u00e1rtaro<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n\n<p class=\"wp-block-paragraph\">Cuando damos<strong> nuestros primeros pasos en la reposter\u00eda<\/strong>, nos encontramos con ingredientes que probablemente nunca hemos escuchado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El principal problema de no saber para qu\u00e9 sirven estos ingredientes <strong>es no saber con qu\u00e9 podemos sustituirlos<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uno de esos ingredientes es el <strong>cremor t\u00e1rtaro <\/strong>y si est\u00e1is en esta entrada de nuestro post es porque os interesa saberlo todo sobre \u00e9l.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aunque se sostiene que el qu\u00edmico Carl Wilhelm Scheele fue <strong>el primero en aislar esta sal \u00e1cida<\/strong>, en realidad las civilizaciones antiguas lo conoc\u00edan desde mucho antes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El cremor t\u00e1rtaro se encuentra presente en una <strong>gran variedad de plantas<\/strong>. Sin embargo, griegos y romanos lo descubrieron como un sedimento que aparec\u00eda en el fondo del barril que se empleaba para hacer vino.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Conocido como <strong>E-334 en la industria alimenticia<\/strong>, el cr\u00e9mor t\u00e1rtaro se emplea m\u00e1s de lo que pens\u00e1is. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s de usarlo la industria vin\u00edcola, <strong>tambi\u00e9n se usa como parte de los ingredientes de la levadura qu\u00edmica<\/strong>, para la elaboraci\u00f3n de gaseosas, caramelos, mermeladas, sopas deshidratadas, entre otros productos.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Para_que_se_usa_el_cremor_tartaro\"><\/span>Para qu\u00e9 se usa el cremor t\u00e1rtaro <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-cremos-tartaro.jpg\" alt=\"Usos del cremos t\u00e1rtaro\" class=\"wp-image-670\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-cremos-tartaro.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-cremos-tartaro-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Usos-del-cremos-tartaro-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">En el \u00e1rea de la gastronom\u00eda,<strong> tanto amateur como profesional<\/strong>, el cremor t\u00e1rtaro tiene un uso bastante amplio.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los <strong>usos m\u00e1s comunes <\/strong>son:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>Estabilizante<\/strong> para claras de huevo batidas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Agrega <strong>mayor firmeza<\/strong> a la nata montada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Incrementa la <strong>cremosidad<\/strong> de las coberturas de postres<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;En la elaboraci\u00f3n de fondant, se utiliza para evitar que el az\u00facar se <strong>cristalice<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"%C2%BFDonde_se_compra\"><\/span><strong>\u00bfD\u00f3nde se compra?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Sitios-para-comprar-cremor-tartaro.jpg\" alt=\"Sitios para comprar cremor t\u00e1rtaro\" class=\"wp-image-671\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Sitios-para-comprar-cremor-tartaro.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Sitios-para-comprar-cremor-tartaro-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Sitios-para-comprar-cremor-tartaro-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Por ser un qu\u00edmico, con anterioridad, el cremor t\u00e1rtaro <strong>solo se pod\u00eda comprar en farmacias<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ahora se puede encontrar, con mucha facilidad, en tiendas <strong>donde venden productos para reposter\u00eda o confiter\u00edas<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para adecuarse a todos los presupuestos, se puede comprar en <strong>grandes cantidades o a granel<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Polvo_de_hornear_casero\"><\/span><strong>Polvo de hornear\ncasero<\/strong><strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Tarta-horneada.jpg\" alt=\"\" class=\"wp-image-673\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Tarta-horneada.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Tarta-horneada-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Tarta-horneada-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Contar con este qu\u00edmico en nuestra despensa es tener la posibilidad de <strong>hacer polvo para hornear<\/strong> en cualquier momento.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para hacer <strong>levadura qu\u00edmica o polvo para hornear casera<\/strong> necesitamos:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;\u00bd\ncucharadita de cremor t\u00e1rtaro<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;\u00bc\ncucharadita de bicarbonato de sodio<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1\/8\ncucharadita de almid\u00f3n de ma\u00edz<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tomamos todos los ingredientes, los mezclamos muy bien y <strong>guardamos en un envase que lo mantenga libre de contacto con la humedad<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los ingredientes, en su estado seco, no tienen ninguna reacci\u00f3n, pero <strong>al entrar en contacto con el agua se activan qu\u00edmicamente<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Como_sustituir_el_cremor_tartaro\"><\/span><strong>C\u00f3mo sustituir el\ncremor t\u00e1rtaro<\/strong><strong><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"850\" height=\"600\" src=\"https:\/\/blog.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Rodajas-de-limon.jpg\" alt=\"Rodajas de lim\u00f3n\" class=\"wp-image-674\" srcset=\"https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Rodajas-de-limon.jpg 850w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Rodajas-de-limon-300x212.jpg 300w, https:\/\/www.cocimia.com\/blog\/wp-content\/uploads\/2019\/08\/Rodajas-de-limon-768x542.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Como sab\u00e9is siempre <strong>deseamos ofreceros opciones<\/strong> que os permitan realizar vuestras recetas ante cualquier eventualidad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para sustituirle y <strong>cumplir con las indicaciones<\/strong> para alcanzar la perfecci\u00f3n en muchos postres que sugieren su utilizaci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si est\u00e1is haciendo una receta que os pide <strong>cremor t\u00e1rtaro y bicarbonato de sodio<\/strong>, como visteis arriba, la levadura qu\u00edmica se hace con estos dos ingredientes. Pod\u00e9is sustituir los dos por ingredientes por polvo para hornear.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En cambio, si la receta que est\u00e1is haciendo <strong>solo pide cremor t\u00e1rtaro<\/strong> y no ten\u00e9is, pod\u00e9is sustituirlo por otro \u00e1cido.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El <strong>zumo de lim\u00f3n o el vinagre blanco <\/strong>son los mejores sustitutos. Deb\u00e9is agregar el triple de lo que os piden de cremor t\u00e1rtaro. Es decir, si os piden 1 cucharadita de cremor t\u00e1rtaro, deb\u00e9is agregar 2 cucharaditas de zumo o vinagre blanco.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sin embargo, estos dos sustitutos <strong>agregar\u00e1n acidez a vuestra preparaci\u00f3n<\/strong>. Para neutralizarla, agrega m\u00e1s az\u00facar a la preparaci\u00f3n y quedar\u00e1 perfecta.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finalmente, os dejamos con un video del canal de YouTube <a rel=\"noreferrer noopener nofollow\" aria-label=\"La Cocina de Loli Dominguez (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.youtube.com\/channel\/UC5ONfXPjWgqElh0NZaRJ1tg\" target=\"_blank\">La Cocina de Loli Dominguez<\/a>, un espacio completamente dedicado a la gastronom\u00eda, cocina y reposter\u00eda, con much\u00edsimas recetas f\u00e1ciles de preparar.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Hoy hablamos del uso del cr\u00e9mor t\u00e1rtaro en la reposter\u00eda\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/f5YSqmr3RSk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Recetas que os pueden interesar:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a rel=\"noreferrer noopener nofollow\" aria-label=\"Tarta de queso japonesa (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/blog.cocimia.com\/blog\/tarta-de-queso-japonesa-receta-original\/\" target=\"_blank\">Tarta de queso japonesa &#8211; Receta original<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>El cremor t\u00e1rtaro es uno de esos ingredientes que nos encontramos en muchas recetas de postres. Cuando damos nuestros primeros pasos en la reposter\u00eda, nos encontramos con\u2026<\/p>\n","protected":false},"author":1,"featured_media":669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[3],"tags":[],"class_list":["post-667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"_links":{"self":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/comments?post=667"}],"version-history":[{"count":2,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/667\/revisions"}],"predecessor-version":[{"id":5323,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/posts\/667\/revisions\/5323"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/media\/669"}],"wp:attachment":[{"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/media?parent=667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/categories?post=667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cocimia.com\/blog\/wp-json\/wp\/v2\/tags?post=667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}