Savvy chefs no doubt have a box of powdery whitecream of tartar躺在厨房的储藏室。的有机酸(also known as potassium bitartrate) is a beloved staple for anyone who dabbles in making soufflés, meringues, jams, jellies, candies and many baked goods.
Cream of tartar actually occurs naturally in many plants and is a natural byproduct of thewinemaking process. Its most well-known skills are obviouslycooking-related因为酒石酸氢钾是一个熟练的稳定再次t. Indeed, it adds texture, volume and occasionally creaminess to certain food products, but it is particularly known for its ability to help stiffen egg whites.
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Although cream of tartar clearly excels in churning out fluffy baked goods, the substance isalso used as an additiveto control the pH levels (basicity or acidity) of products, prevent microorganisms like bacteria from growing and keep foodstuffs from getting all lumpy thanks to excessive moisture.
However, like many other pantry regulars (ahem,baking soda and vinegar), cream of tartar's skillset is anything but limited to making tasty treats. Here are a few of our favorite alternative uses for this versatile ingredient.
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