I don't think so, not unless it had moisture in it and got moldy at some point. My mom has a jar of cream of tarar that she has had since she got married (33 years ago)!
Usually, you can keep most food longer by keeping it tightly sealed and storing it in a dry, cool place. If it starts to smell different or change color, it's time to toss it out.
The answer depends on what is meant by "really old." cream of tartar that is over 5 years old probably should be replaced.
No it is a powder.
yes
The pH of cream of tartar is about 5. (So, it's an acid)
The creator of cream of tartar was named Mr Of Tartar after the cream ran away with the cheese spoon leaving the small child unable to eat cheese. make sense of that
Not really. Cream of tartar is a weak acid. You may want to try an equal amount of vinegar as a substitute. Cream of tartar does improve elasticity and dough smoothness. It is worthwhile to purchase cream of tartar. Doug dougthecook.com
Cream of tartar is the byproduct of winemaking. Ground vanilla is just that ground vanilla beans1
Cream of tartar is the potassium salt of tartaric acid so contains no sodium.
No. Cream of tartar is a mixture that gets its sour flavor more from tartaric acid.
yes In most cases, no. Baking power includes baking soda along with cream of tartar (or other ingredients,) and has a different affect in batter than cream of tartar, which is primarily a stabilizer.
If you do not have cream of tartar, baking powder will work just as well, or better. If the recipe calls for both cream of tartar and baking soda, leave out the soda if you use baking powder - it already has soda in it.
Cream of Tartar is the leavening agent that makes the meringue fluffy. Don't think there is an alternative.
I found Red Arrow Lemon & Cream of Tartar with Sulfur wafers at: http://www.dewsvitamins.com/products/redarrow.html
Baking powder is a 1:3 ratio of baking soda to cream of tartar. You cannot just substitute cream of tartar for baking powder - you also need the baking soda.
Cream of tartar is potassium hydrogen tartrate, and is a byproduct of wine making. Its an acid which is useful in cooking, especially to keep whipped eggs from deflating.