Description
Cream of tartar is a 100% natural product. It is a by-product of the wine making process! It is obtained from the sediment left on the barrels after the winemaking process.
The most common use of cream of tartar is to stabilize and give volume to beaten eggs: soufflés, meringue, ... Cream of tartar is also heat tolerant, for example, a meringue pie that you want to burn with a torch will have a meringue that keeps its shape and does not melt.
Cream of tartar is also useful to stabilize whipped cream or to prevent discoloration of vegetables cooked in water (throw a pinch of cream of tartar in the water before adding the vegetables). Cream of tartar is also used in confectionery to prevent recrystallization of sugar syrups.
