Cream Of Tartar

What is cream of tartar? Grape fermentation results in the formation of potassium hydrogen tartrate, an acid salt of potassium. It is the major acid in winemaking, and it is this acid that can crystallize into "wine diamonds" and settle with another sediment at the bottom of the fermentation tank. Cream of tartar is a powder made from refined crystals of tartaric acid. The question now is, "How do you put this tartar powder to use?" Used to stimulate baking soda's ascent in baked goods. True, baking powder is nothing more than bicarbonate of soda and cream of tartar together. It can also be used to keep sugar from crystallizing before it is cooked, which is helpful for manufacturing caramels and other candies. Macaroons, pavlovas, floating islands, and other desserts that call for whipped egg whites benefit greatly from the addition of this powder since it helps maintain the structure of the meringue and prevents the formation of soft, squishy air bubbles. How to use Cream of Tartar? Soufflés, meringues, angel food cakes, chiffon cakes, and candies all benefit from the use of cream of tartar. Use 1/8 teaspoon per egg white as a general rule of thumb when following these recipes.…