• Cream of Tartar is the common name for Potassium hydrogen tartrate, an acid salt that has a number of uses in cooking.
• It is best known in our kitchens for giving volume to egg whites but it also has a wider range of uses:

Features:

Baking:
- To stabilise egg whites and add volume
- Add half a teaspoon of Cream of Tartar per egg.

Cleaning:
- To loosen surface dirt and grime on silver
- Make a solution of warm water and half a teaspoon of Cream of Tartar.

Vegetables:
- Reduce discolouration in boiled vegetables
- Add half a teaspoon of Cream of Tartar to the water.

Kitchen:
- To make a powerful cleaning agent for pots, pans and stovetops
- Combine Cream of Tartar with vinegar.