Cream of tartar stabilizes egg whites.
In the culinary world, there is cream of tartar, a powdery substance used in cooking. There are also tartar sauces, prepared by combining a number of ingredients, such as mayonnaise, diced onions and diced pickles. The term "cooking tartar" typically refers to cream of tartar, which cooks often store in the pantry or on the spice shelf.
Cream of Tartar
Cream of tartar, or potassium hydrogen tartrate, is a by-product of grape wine making. Harvesting the cream of tartar involves scraping the bottom of the wine barrel after the grape juice ferments. It is a white powder with a tart, somewhat salty flavor. It is an acidic substance.
Baking Powder
Cream of tartar is an essential ingredient in making homemade baking powder. Combine 2 parts cream of tartar to 1 part baking soda. The acid of the cream of tartar helps to neutralize the strong flavor of the baking soda. Some recipes call for an addition of cornstarch to homemade baking powder, using 1 part cornstarch, 1 part baking soda and 2 parts cream of tartar. The function of the cornstarch is to absorb moisture. Both recipes work to leaven bread dough.
Egg Whites
When whipping egg whites, such as when making meringue or chiles rellenos, add about ½ tsp. of cream of tartar to each ½ cup of egg whites. Add the cream of tartar before you start beating the liquid whites. This helps to prevent the fluffed egg whites from deflating, due to the acidity of the cream of tartar, which stabilizes the egg whites.
Other Uses
Candy makers often add cream of tartar to recipes to prevent sugar from crystallizing.
Some consumers use a little cream of tartar like a scouring powder, using its acidic nature to cut through stains. It also helps shine aluminum -- boil several tablespoons in a quart of water in an aluminum pot. Crafters also add it to recipes for homemade play dough, and cooks use it in sugar frosting glue, used when making gingerbread houses.
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