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Cream of Tartar |
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Origin: | France, United States |
| Description: | Cream of Tartar isn’t used so much as a flavoring as it is for its stabilizing effects, especially considering the small amounts typically called for in recipes. It has a sour taste. |
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| Applications: | It is used in meringues and adds volume to soufflés and other dishes that rely on whipped egg whites. It is often used alongside baking powder in baking. | |
| Recipies: |
| Cook’s Corner | Madagascar Diary | Rodelle Vanilla | ||
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