Can I use cream of tartar instead of wine to avoid alcohol in a meat braise or risotto? I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risotto.
Wine does affect proteins - pork, beef, egg, differently than does lemon juice, sauerkraut juice and other acids based on acetic or lactic acids. My anecdotal experience is that wine softens and disconnects collagen, etc more efficiently, and I read that it contains more heat stable acids. And that of course is also one reason to use wine and not lemon juice in making a risotto. (Yes I am ignoring any other flavor that wine imparts)
I looked up the acids in wine and saw that it is basically tartaric acid, malic acid and acetic acid. Tartaric acid is heat stable, so it seems that is what is doing the trick.
Buying tartaric acid here, in Germany, is expensive and difficult, but I can now get cream of tartar. I am aware that this is a somewhat neutralized form, but I currently imagine that in fact I could use a gram or two to substitute for half a cup of wine in a braise.
Is there some other factor I am not considering?
There's a few misconceptions there. Tartaric acid, malic acid, acetic acid, and citric acid are all &quot;heat stable&quot; in the sense that they won't boil or decompose at the temperature of boiling water. They'll evaporate over time, just like the water will, but if you take a bunch of lemon juice and boil it down, you'll eventually be left with a precipitate of mostly citric acid.
(Note that lemon juice itself is not 'heat stable', because other flavor compounds in it undergo hydrolysis and oxidation at cooking temperatures.)
The reason wine is used instead of lemon juice in risotto is for the taste; different acids taste different, there are flavors in wine other than acids, and the taste of classic risotto is derived from the flavors in wine.
Finally, while acidity does affect the rate of hydrolysis of collagen, as far as I know this effect is entirely dependent on pH, rather than on the specific acid used.
Tartaric acid, or cream of tartar, can be used as a substitute for wine if you're just relying on the acidity of wine, but other, more readily available acids will work just as well.