What is cream of tartar and what should it be used for?
Songie M., Chicago, IL Cream of tartar or tartaric acid is a natural component of grapes. This fine white powder is created by utilizing leftover particles from wine production. Crystalline acid deposits form on the inside walls of wine barrels, these deposits are purified and tartaric acid is pulverized into a fine powder. Common uses of cream of tartar include: egg cookery, baking and candy making. Tartaric acid added to eggs lowers the ph and therefore accelerates coagulation, in other words the eggs will cook faster. When added to egg whites it acts as a stabilizer and creates more volume as well. It is also added to baking soda to create baking powder. I like to add it to boiling water when cooking cauliflower. It preserves the white color.
