Yes, tartar sauce is mainly mayonnaise so it's need to the handled the same way.
Yes. It really should have been refrigerated before opening, too.
Yes, you can refrigerate cookie dough that contains cream of tartar. Cream of tartar is often used as a stabilizing agent in baking, and it doesn't negatively affect the dough's ability to be stored in the refrigerator. Just make sure to cover the dough tightly with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing odors. Refrigerated dough can typically be kept for up to a week before baking.
Yes anything with dairy in it should be refrigerated.
Meringue, which is whipped egg whites, sugar, and cream of tartar, is inherently kosher. When making meringue, you should confirm that the cream of tartar has a valid hechsher. Commercial meringue should have kosher-certification.
The pH of cream of tartar is about 5. (So, it's an acid)
To prevent cream (as in cream from milk) from causing foodborne illness, the cream should be pasteurized, stored refrigerated and used before it spoils. Most products using cream as an ingredient should probably be refrigerated, too.
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
Cream crackers are called so because they were originally made with cream of tartar, which is a byproduct of wine production. Cream of tartar gives the crackers their light and crisp texture. The term "cream" in cream crackers does not refer to a dairy product, but rather to the cream of tartar used in their production.
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
The common name for KHC4H4O6 is Cream of Tartar.
Cream of tartar is the potassium salt of tartaric acid so contains no sodium.
Cream of tartar is the byproduct of winemaking. Ground vanilla is just that ground vanilla beans1