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
The common name for KHC4H4O6 is Cream of Tartar.
Cream crackers are called so because they were originally made with cream of tartar, which is a byproduct of wine production.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.
The Scientific name is Potassium Hydrogen Tartrate
Yes , but not with this classic name , recheck its new name .
The pH of cream of tartar is about 5. (So, it's an acid)
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
Potassium hydrogen tartrate, also known as 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
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.