Cream Of Tartar

Cream of Tartar - pronounced 'kreem uhv TAR-tar' is a white, powdery substance officially known as potassium bitartrate. It's a byproduct of winemaking, forming naturally during the fermentation process as sediment.

In cooking, cream of tartar is used as a stabilizing agent and a leavening agent.

It helps to stabilize egg whites by increasing their heat tolerance and volume, and it prevents sugar syrups from crystallizing, making it essential for making meringues, soufflés, and certain types of candy. In a pinch you can substitute cream of tartar with lemon juice or white vinegar. Use the same amount of lemon juice or vinegar as cream of tartar called for in the recipe to stabilize egg whites.

If your recipe uses cream of tartar and baking soda as leavening agents, you can substitute both with baking powder. Generally, 1 teaspoon of baking powder can replace 1/4 teaspoon of baking soda plus 5/8 teaspoon of cream of tartar.

A bit of cream of tartar in the cooking water can help your vegetables maintain their vibrant color. Mix 1 part baking soda with 2 parts cream of tartar to make a homemade baking powder substitute. A paste made from cream of tartar and water can be used to clean and shine stainless steel appliances.

In summary, Cream of Tartar is a flexible kitchen ingredient derived from the winemaking process, used to stabilize egg whites, prevent crystallization of sugary syrups, and even as a component of homemade baking powder. Its ability to improve the texture and stability of various dishes makes it a valuable tool in baking and cooking.

Whether you're a seasoned baker or just getting started in the kitchen, cream of tartar is a handy ingredient to have on hand.

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