Cream of Tartar

Cream of Tartar

Cream of tartar is a by-product of the wine industry. It is potassium acid tartrate and has an indefinite shelf life.

• Used in baking to stabilize egg whites. When mixed in the ratio of 1 tsp of cream of tartar to 1 cup of egg white (or 1/8 teaspoon to one egg white) it is said to be virtually impossible to dry out by overbeating. Also used as an "interfering agent" in sugar syrups for making caramel, to inhibit crystallization. Also used to thicken sauces such as plum sauces.
• Origin Spain
• Kosher Parve