The potassium salt of tartaric acid used to stabilized egg whites in baking. The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.
SERVING SUGGESTIONS
Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.
SERVING SUGGESTIONS
Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.
