Chemical Name: KHC4H4O6
Ingredients: Potassium Bitartrate
Country of Origin: Brazil or Spain
Production: Interestingly enough, cream of tartar is a by-product of the process of making wine. It's found in the sediment left behind in barrels after the wine has been fermented, then getting purified into the powdery white substance that we use in baking.
Qualities: Cream of Tartar is a colorless crystalline or white powdery solid with a pleasant, slightly acidic taste.
Common Use: A versatile product for both the kitchen and the household, cream of tartar has a multitude of uses. Traditionally, it’s used in baking when whipping egg whites - it helps speed up the creation of foam and maintains the fluffiness ideal for meringues and similar desserts. It can also be used as a leavening agent in baking - you can substitute a blend of baking soda and cream of tartar for baking powder: 1 tsp baking powder is equivalent to 1/4 tsp baking soda plus 1/2 tsp cream of tartar. You can also add it to boiled vegetables to help retain their color. Around the house, it makes a great metal polish - ideal for bowls and pots that have been scratched by knives or other utensils!
Storage: When stored in a cool, dry container, cream of tartar should be usable indefinitely.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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