Robertsons Cream of Tartar 12g
Cream of Tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Cream of Tartar is best known in our kitchens for giving volume to egg whites but it also has a wider range of uses.
Baking: To stabilise egg whites and add volume – add half a teaspoon of Cream of Tartar per egg.
Cleaning: To loosen surface dirt and grime on silver – make a solution of warm water and half a teaspoon of Cream of Tartar.
Vegetables: Reduce discolouration in boiled vegetables – add half a teaspoon of Cream of Tartar to the water.
Kitchen: To make a powerful cleeaning agent for pots, pans and stove tops – combine Cream of Tartar with vinegar.