Inge Posted October 12, 2011 Posted October 12, 2011 and this sparked me into looking up cream of tartar and what is is and why it is used in cooking... seems it is an acid salt which helps stop the formation of crystals. Stabilising egg whites, increasing their heat tolerance and volume Preventing sugar syrups from crystallising Reducing discolouration of boiled vegetables Stabilising whipped cream stiffness and is obtained from sediment produced in the process of making wine. learn something new everyday...
Recommended Posts