Cream of Tartar

 

    Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the insides of wine barrels. The barrels are then scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue, or as an addition to certain frostings to produce a creamy product.

    Tartaric acid has been used in winemaking for centuries, and cream of tartar has been around just as long, put to use by creative cooks in a variety of culinary applications. It is an acid and it is often used as a major component in baking powder, combined with baking soda to react when the mixture is moistened to ensure that baked goods will rise well. It can also sometimes be added to candles or frostings to give them a creamier texture because it can help to prevent the crystallization of cooked sugar.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

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