An indispensable ingredient in baking, Cream of Tartar acts as a leavening agent in cakes, quick breads and souffles when combined with baking soda and liquid. It also aids in stiffening egg whites -- just add a pinch of cream of tartar while beating.
Cream of tartar is usually obtained as a by-product of wine making. During the fermentation of the grapes, tartar crystallises in the wine casks. The crystals are collected and purified to produce the white, odourless, acidic powder.
- Use to stablilize egg whites and increase their heat tolerance
- Use to prevent sugar syrups from crystalizing