Do you have to put cream of tartar in recipes?

You don't have to put cream of tartar in recipes, but it's often included for specific reasons:

1. Stabilizing Egg Whites: Cream of tartar is an acid that helps stabilize egg whites by lowering the pH, allowing them to whip into a stiff and glossy meringue.

2. Preventing Crystallization: Cream of tartar can prevent sugar crystals from forming in candies and jams by interfering with their growth.

3. Enhancing Flavor: Cream of tartar has a slightly tangy flavor that can complement some baked goods, like cookies and cakes.

4. Preventing Browning: Cream of tartar can slow down the browning of some fruits and vegetables, particularly in jams and preserves.

5. Tenderizing: Cream of tartar can tenderize meat by breaking down its protein structure.

So, whether or not you need to add cream of tartar depends on the specific recipe and its purpose.

* For recipes where it's essential for stability, like meringues, it's crucial.

* For recipes where it's used for flavor or texture, it's optional but can enhance the final product.

* For recipes where it's not listed, it's generally safe to omit it.

If you're unsure, it's always best to consult the recipe instructions or a reliable cooking resource.