What is cream of tartare?

Cream of tartar is a white, crystalline powder that is used as a leavening agent in baking. It is also known as potassium bitartrate, and it is a byproduct of the fermentation of grapes. Cream of tartar helps to stabilize egg whites and whipped cream, and it also prevents sugar from crystallizing.

Cream of tartar is available in most grocery stores. It is usually found in the baking aisle, near the other leavening agents.

* To use cream of tartar as a leavening agent, mix it with baking soda and flour. When the baking soda and cream of tartar come into contact with moisture, they will react to produce carbon dioxide gas. This gas will cause the baked goods to rise.

* To use cream of tartar to stabilize egg whites or whipped cream, add it to the mixture before you begin to beat it. The cream of tartar will help to strengthen the proteins in the egg whites or whipped cream, which will prevent them from collapsing.

* To use cream of tartar to prevent sugar from crystallizing, add it to the sugar syrup before you boil it. The cream of tartar will help to keep the sugar molecules from clumping together, which will prevent the syrup from crystallizing.

Cream of tartar is a versatile ingredient that can be used in a variety of baking recipes. It is a good source of potassium, and it is also gluten-free.