Cream of Tartar
A byproduct of the winemaking process, cream of tartar is an acid most commonly used in baking to stabilize delicate foams and sugar solutions. It can also be used as a leavening agent, tenderizer or acidulate when baking, and even as a coagulant in cheese-making.
A byproduct of the winemaking process, cream of tartar is an acid most commonly used in baking to stabilize delicate foams and sugar solutions. It can also be used as a leavening agent, tenderizer or acidulate when baking, and even as a coagulant in cheese-making.
Description
A byproduct of the winemaking process, cream of tartar is an acid most commonly used in baking to stabilize delicate foams and sugar solutions. It can also be used as a leavening agent, tenderizer or acidulate when baking, and even as a coagulant in cheese-making.
