Where would we be without grapes? Think of all the culinary marvels the fruit yields: Jelly, balsamic and red wine vinegars, and of course wine. But lofty cakes, ethereal meringues, and chewy snickerdoodles also owe their existence to another child of the grape: cream of tartar. The white powder is most often found in baked goods, where it serves as a stabilizer, a leavening agent, or a crystallization inhibitor (more on this later).
If you’ve just embarked on some baking endeavor only to find your jar of cream of tartar empty, there’s no cause for alarm. There are plenty of substitutions for cream of tartar, you just have to decide which purpose that sub needs to serve.
from Food52 https://ift.tt/36WCdLb
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