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General Description
Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. |
Geographical Sources
Cream of Tartar is obtained from wine producing regions. |
Traditional Ethnic Uses
Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder. |
Taste and Aroma
Cream of Tartar has no aroma and has an acidic flavor. |
History/Region of Origin
Cream of Tartar has been known since ancient times. |
A Few Ideas to Get You Started
For craft dough, mix together 2 cups flour, 1 cup salt, and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups water, 1 tablespoon oil, and a few drops of food coloring. Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy. |
