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	Potassium bitartrate - Wikipedia, the free encyclopedia
		It is a potassium acid salt of tartaric acid.
		Tartar crystallises in wine casks during the fermentation of grape juice.
		When cream of tartar is added to water, a suspension results which serves to clean coins very well.
	en.wikipedia.org /wiki/Cream_of_tartar (276 words)

	Definition of Cream Of Tartar from dictionary.net
		Cream cheese, a kind of cheese made from curd from which the cream has not been taken off, or to which cream has been added.
		Cream gauge, an instrument to test milk, being usually a graduated glass tube in which the milk is placed for the cream to rise.
		Cream of tartar (Chem.), purified tartar or argol; so called because of the crust of crystals which forms on the surface of the liquor in the process of purification by recrystallization.
	www.dictionary.net /cream+of+tartar (412 words)

	Ask the Web Chefs -Cream of Tartar in cookies
		Cream of Tartar is used in cookies mainly as a substitute for baking powder.
		Tartaric acid is a brownish-red acid powder (potassium bitartrate) that is precipitated onto the walls of casks used to age wine.
		Cream of tartar is also used to give a creamier texture to sugary things like candy and frosting and to stabilize and increase the volume of beaten egg whites.
	www.kitchenproject.com /AskWebChef/questions/cream_of_tartar.htm (292 words)

	Cream of Tartar
		Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.
		Cream of Tartar is obtained from wine producing regions.
		Cream of Tartar is used to stabilize egg white foams.
	www.culinarycafe.com /Spices_Herbs/Cream_Tartar.html (138 words)

	Cream of Tartar
		Cream of tartar is available in a white ground powder.
		Cream of tartar is not a herb, a spice, a vegetable or a blend of herbs and spices.
		Cream of tartar is used to stabilize egg whites into a stiff foam used for light meringues on top of lemon, banana and custard pies.
	www.lowfatlifestyle.com /flavoring/herbs_spices/creamoftartar.htm (139 words)

	What and where is cream of tartar?
		Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking.
		Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt.
		Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites.
	www.ochef.com /933.htm (429 words)

	cream of tartar - HighBeam Encyclopedia
		CREAM OF TARTAR [cream of tartar] white crystalline powder.
		An impure form, called tartar or argol, forms naturally during the fermentation of grape juice into wine and crystallizes in the wine casks.
		Cream of tartar and baking soda cosmetics from Lush.
	www.encyclopedia.com /html/c1/creamtar.asp (253 words)

	Joey Green
		Cream of Tartar is derived from argol, the crude tartar sediment deposited on the sides of casks during winemaking.
		Cream of Tartar is also used to manufacture baking soda, to tin-plate metals, and as a laxative in medicine.
		Cream of Tartar has an indefinite shelf life if kept tightly closed and stored away from heat.
	www.wackyuses.com /wf_cream.html (120 words)

	Waitrose.com - Cream of tartar - Food Glossary
		It is used as a raising agent and is the acidic component of baking powder.
		Uses: Cream of tartar is added to cake and scone mixtures to help them rise - it reacts with heat and moisture to produce carbon dioxide molecules which expand and cause the mixture to rise.
		Cream of tartar is usually sieved with the flour in a recipe.
	www.waitrose.com /food_drink/recipes/glossary/foodglossary/Creamoftartar.asp (136 words)

	Re: Cream of Tartar
		I found this info on Sarah's website: When cream of tartar is used in whipping egg whites, it acts as a stabilizer.
		In general, 1/8 teaspoon cream of tartar = 1/4 teaspoon freshly squeezed lemon juice or distilled white wine vinegar.
		Normally, when cream of tartar is used in a recipe, it is used together with baking soda.
	www.cooking911.com /_disc25/0000008e.htm (171 words)

	Aki's Kitchen - Techniques: Whipping Up Egg Whites
		I prefer using cream of tartar, because it is flavourless, which is ideal to use.
		Cream of tartar also prevents the whipped egg whites from releasing their water content, giving you more time to work with them, if needed.
		Whereas, if you had added a bit of cream of tartar, the eggs would have started to release their water content after 5 - 6 minutes instead, of their whipping, thus giving you a bit more time, just in case, with the recipe.
	www.akiskitchen.ca /techniques/eggs_how_to_whipup/whipping_egg_whites_1.html (909 words)

	Ingredient Spotlight: Cream of Tartar - Slashfood
		Cream of tartar is potassium hydrogen tartrate, which is an acidic salt.
		Egg whites (and baking soda) are two of the most common non-acidic foods that are found in the kitchen and adding cream of tartar when beating them will help them to stabilize, resulting in an increase in volume in the final beaten egg whites.
		Cream of tartar can also be added to sugary confections to produce a creamier texture, because the acid helps counteract crystallization as the sugar cooks in frostings and candies.
	www.slashfood.com /2006/03/23/ingredient-spotlight-cream-of-tartar (656 words)

	Spices from The Spice House - Cream of Tartar -
		Cream of Tartar is also known as tartaric acid.
		Real cream of tartar is derived only from the crust on wine casks, where it has precipitated from the tartaric acid in the grapes.
		We sell a lot of cream of tartar to kindergarten teachers who use it in a homemade play dough.
	www.thespicehouse.com /product/product_109.php (118 words)

	Cream of Tartar - Ingredients, Substitutions and Equivalents
		Cream of tartar is a by-product of the wine industry.
		The barrels are scraped and the sediment is purified and ground to form cream of tartar.
		Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product.
	www.gourmetsleuth.com /equivalents_substitutions.asp?index=C&tid=486 (154 words)

	Ingredients : Cream of Tartar
		This is a powder made from the crystalline residue found inside wine casks and is refined from the brownish deposits into a white powder.
		The acidity of cream of tartar helps add volume to egg whites while they are being whipped as well as adding stability to the egg whites after they are whisked.
		Cream of tartar is also used as the acid component in baking powder to react with baking soda to act as a leavening agent.
	www.drgourmet.com /ingredients/creamoftartar.shtml (78 words)

	Taste: Deconstructing cream of tartar
		You never hear this spice-cabinet staple being touted as a Napa Valley gem, yet cream of tartar is a byproduct of winemaking.
		Cream of tartar helps keep beaten egg whites stiff, and it even can remove stains from aluminum pans.
		Baking powder needs an acid to activate it, unlike baking soda, which includes cream of tartar and fizzes solo.
	www.sptimes.com /2003/04/02/news_pf/Taste/Deconstructing_cream_.shtml (594 words)

	cream of tartar (Site not responding. Last check: 2007-10-31)
		Cream of Tartar - Tartaric acid - Food Reference, Culinary and cooking history, trivia, tips, recipes.
		Chemically it is potassium hydrogen tartrate, KC 4 H 5 O 6, the acidic potassium salt of tartaric acid.
		Sugar or cream of tartar are ideal for stiffening egg whites.
	www.all-boro.com /cream-of-tartar.html (369 words)

	OK Kosher Certification — Cream of Tartar, Yes - Chewing Gum, No!
		Arrangements were made for me to visit the factories in Italy and Spain from which all cream of tartar and tartaric acid are imported.
		Cream of tartar is produced from the argols or white stone which is the reddish incrustation of crystallized cream of tartar upon the inner walls of wine vats during fermentation.
		Calcium Tartarate is derived from the skins of grapes after the wine and alcohol have been removed.
	www.okkosher.com /Content.asp?ID=167 (971 words)

	Questions and Answers - Cream of Tartar Substitution
		If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead.
		Normally, when cream of tartar is used in a cookie, it is used together with baking soda.
		When substituting for cream of tartar, you must also substitute for the baking soda.
	whatscookingamerica.net /Q-A/CreamTartar.htm (193 words)

	Cream of Tartar
		Cream of Tartar, also known as potassium bitartrate, is a white crystalline powder.
		It is used in baking and is an ingredient in baking powder.
		Cream of Tartar is used in making angel food cakes, fudges, icings and fondants.
	www.harvestfields.ca /CookBooks/spice/cream_of_tartar.htm (61 words)

	North Jersey Media Group providing local news, sports & classifieds for Northern New Jersey!
		Cream of tartar is the potassium salt of tartaric acid - a fine white crystalline acid salt that's left on the inside of wine casks once grapes have fermented.
		Cream of tartar is used extensively in baking as a way to stabilize and add volume to beaten egg whites in angel food cake, meringues for pie, and meringue cookies.
		Combine flour, cream of tartar, baking soda, and salt in a medium bowl.
	www.bergen.com /page.php?qstr=eXJpcnk3ZjczN2Y3dnFlZUVFeXkyNzUmZmdiZWw3Zjd2cWVlRUV5eTY0Mzg5MTcmeXJpcnk3ZjcxN2Y3dnFlZUVFeXk5 (616 words)

	Cream of tartar helps add volume (Site not responding. Last check: 2007-10-31)
		Actually, cream of tartar is a fine white powder derived from the crystalline acid that's left on the inside of wine casks once grapes have fermented.
		Cream of tartar helps add volume to egg whites in meringues and brings a creamier consistency to candy and frostings.
		Just combine 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda and 1/4 teaspoon cornstarch to make a teaspoon baking powder.
	www.post-gazette.com /pg/05097/483935.stm (138 words)

	North Jersey Media Group providing local news, sports & classifieds for Northern New Jersey!
		Cream of tartar also comes in handy removing stains from aluminum pots and pans, according to Jane Snow, food editor at the Akron (Ohio) Beacon Journal.
		She provided instructions in a recent column: Fill pan with water and 2 tablespoons of cream of tartar per quart.
		Combine 10 parts cream of tartar with 9 parts baking soda, 6 parts rice flour or arrowroot starch, and 1 part essential oil.
	www.bergenrecord.com /page.php?qstr=eXJpcnk3ZjczN2Y3dnFlZUVFeXkyNzUmZmdiZWw3Zjd2cWVlRUV5eTY0NTA1NzEmeXJpcnk3ZjcxN2Y3dnFlZUVFeXk5 (631 words)

	Smallprox Protection and Cream of Tartar
		The reason that non-radiation is a must is because Cream of Tartar is the scrapings from inside of the wine barrels or casks.
		Apparently it was discovered, that radiation of the Cream of Tartar kills the beneficial bacteria, etc. that provides the protection and or cure for Smallpox and may well provide the answer for us in regard to Anthrax exposure.
		Cream of tartar (non radiated is a remedy century’s old).
	www.allergyconsumerreview.com /smallpox-protection.html (429 words)

	Cooks.com - Recipes - Snickerdoodle Cookie
		Sift together flour, soda, salt and cream of tartar.
		Stir in flour, cream of tartar, baking soda and salt.
		Mix flour, cream of tartar, soda and salt.
	www.cooks.com /rec/search/0,1-0,snickerdoodle_cookie,FF.html (213 words)

	Cooked Homemade Play Dough (Site not responding. Last check: 2007-10-31)
		Stir in flour, cream of tartar, salt and oil of peppermint.
		Mix flour, salt and cream of tartar in a medium saucepan.
		Stir flour, salt and cream of tartar in a saucepan.
	www.momsmarketonline.com /homemade-play-dough.html (292 words)

	Cream of tartar - Cream of tartar tartaric acid
		Cream of tartar - Cream of tartar tartaric acid
		Cream of tartar tartaric acid - RANDI GROUP
		The Randi Group was founded in the late '60s and rapidly established itself in the production and trade of tartaric products, both nation- and world-wide, thus becoming a leader of this field.
	www.randi-group.com /pol/en/index.asp (59 words)

	Re: Back to Cream of Tartar (Site not responding. Last check: 2007-10-31)
		Baking soda is used when a recipe has an acidic ingredient in it because it would taste bitter if not for its inclusion.
		Instead of cream of tartar, I recommend using another acidic ingredient: applesauce, buttermilk, honey, brown sugar, molasses, cream of tartar, lemon juice or vinegar and cocoa powder.
		However, if you find the combination of baking soda and cream of tartar in recipes for cookies or cakes, chances are they're old recipes, since the combination of cream of tartar and baking soda was the precursor to modern baking powder.
	www.baking911.com /_disc10/00000998.htm (131 words)

	Spices at Penzeys Spices Cream of Tartar
		Cream of tartar is used to stabilize delicate foods like meringue toppings and other baked egg white products.
		It is also used to reduce discoloration in boiled vegetables such as artichokes-just add half a teaspoon to the water.
		Cream of tartar can also be made into a paste and used as a gentle cleaner for copper cookware.
	www.penzeys.com /cgi-bin/penzeys/p-penzeyscreamoftartar.html (67 words)

	cream of tartar (Site not responding. Last check: 2007-10-31)
		Also known as tartaric acid, real cream of tartar is derived only from the crust on wine casks, where it has precipitated from the tartaric acid in the grapes.
		When added to meringues for pies or other baked egg white products, cream of tartar helps maintain the fluffiness.
		Cream of tartar is a acid compound, chiefly potassium bitartrate, found in the juice of grapes and deposited on the sides of casks during winemaking
	www.linebylineproductions.com /My%20Spices/cream_of_tartar.htm (181 words)

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