Gillett's Cream of Tartar, 113g/6.7 oz.
Cream of Tartar is a refined by-product of the fermentation of grapes into wine.
It is used to stabilize beaten egg whites, and to inhibit the crystallization of sugar.
Use Gillett's Cream of Tartar to make angel food cakes, chiffon cakes, and meringues of any kinds.
Even works wonders in omelets, soufflés, cookies and homemade candies!
To replace baking powder, combine 1/2 tsp (2 mL) Cream of Tartar with 1/4 tsp (1 mL) each baking soda and cornstarch.
- This white, odorless powder has a wide variety of uses in many different foods
- Cream of Tartar is great for cooking and baking, even cleaning!
- BAKING TIP: use cream of tartar to stabilize egg whites when making meringues or meringue toppings!
- FUN FACT: It is a mild, potassium bitartrate, the product left after cold storage of new wine and is sometimes referred to as wine maker's sand.
- Imported from Canada
