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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.
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