Cream of Tartar

Cream of tartar is a white, powdery substance that is commonly used in cooking and baking. It is a byproduct of wine production, specifically the residue left after fermenting grape juice. This substance is chemically known as potassium bitartrate (or potassium hydrogen tartrate) and has a variety of uses in the kitchen.

• Stabilize whipped egg whites
• Improve foam volume and strength
• Prevent sugar crystallization
• Act as a leavening acid when combined with baking soda
• Enhance texture and color stability
• Maintain smoothness in syrups and candies

Stabilizing Egg Whites:

• Cream of tartar is often added when whipping egg whites to stabilize the foam. It helps to increase the volume of beaten egg whites and ensures they don’t collapse or lose their structure. This is especially useful in recipes like meringues or angel food cake.
  Preventing Sugar Crystallization:
• When making syrups, candies, or frostings, cream of tartar helps prevent the formation of sugar crystals, ensuring a smooth, glossy texture. This is why it's commonly used in candy making.

Leavening Agent in Baking:

• Cream of tartar is an essential component of baking powder, as it reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which helps leaven baked goods and makes them rise. It's particularly useful in cookies, cakes, and other baked treats.
  Making Playdough:
• Cream of tartar is often used in homemade playdough recipes to improve the texture and flexibility of the dough. It helps keep the playdough soft and prevents it from drying out too quickly.

Preventing Discoloration in Vegetables:

• It is sometimes added to water when cooking vegetables (like boiling potatoes) to help them retain their color and prevent discoloration caused by oxidation.
  

Fixing Color in Homemade Jams:

•  Adding cream of tartar to jams or preserves can help to enhance color and improve the texture by stabilizing the pectin in the mixture.