Cream of Tartar

Cream of Tartar (potassium bitartrate, also known as potassium hydrogen tartrate) is actually a by-product of the wine making process. It collects in fermentation tanks and is later collected, purified and made into a white powder.

Cream of tartar is an acid that is in powdered form and it has many uses when cooking.

Buying and Storing

Resist buying large amounts of cream of tartar. Unless you bake a lot, or also use it for cleaning, it will be hard to make it through a large amount before it goes stale
Store in a cool, dark place protected from high humidity
Cream of tartar has a shelf-life of about a year
To test for freshness, combine 1/2 Teaspoon of cream of tartar with 1/2 Cup of warm water. Add a generous pinch of fresh baking soda. If it bubbles, your cream of tartar is still active

Uses in Cooking

Stabilizes egg whites when whipping so that the bubbles created do not collapse. It increases the volume of the egg foam created and keeps them bright white in colour
Stabilizing whipped cream, maintaining its texture and volume
Preventing sugar syrups from crystallizing
When added to water, it reducing discoloration of boiled vegetables