Cream of Tartar
Cream of tartar (potassium bitartrate) is commonly used as an ingredient in baking powder, or coupled with baking soda to activate the alkaline. It is also used in baking recipes for stabilizing egg whites (often used in meringues) and whipped cream as a thickening agent.Despite its namesake, cream of tartar is actually an acidic by-product formed as a result of crystallization in wine making. It is sometimes used in sugar-based recipes to prevent crystallization.
The Benefits
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- Excellent Source of:
- Good Source of:
- Preferences: No Coconut, No Pseudograins, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Grains, No Molds, No Legumes, No Nightshade, No Citrus, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
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Selecting and Storing
