Cream_of_Tarter

by Laurie

General: Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.

Region Produced: Cream of Tartar is obtained from wine producing regions.

Traditional Uses: Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.

Aroma/Taste: Cream of Tartar has no aroma and has an acidic flavor.

History: Cream of Tartar has been known since ancient times.

Storage: Store in cool, dark, dry places.

Ideas: For craft dough, mix together 2 cups flour, 1 cup salt, and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups water, 1 tablespoon oil, and a few drops of food coloring.

Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.