At Tone’s®, we tap into regions from around the world in order to bring you fresh, delicious flavors to simply prepare an out-of-this-world dinner experience. By preserving their oils and ensuring their purity, we stand by our commitment to quality and flavor to provide spices and seasonings with the highest levels of freshness that the whole family will love.
From the manufacturer Discover the Versatility of Cream of Tartar Tartaric acid, or cream of tartar, is the natural by-product of fermented grapes, collected from the wall of the casks used to age fine wines. Cream of Tartar is a key ingredient in baking powder and adds a fluffiness and stability to egg white dishes such as meringues, frostings, snickerdoodle cookies, and angel food cake. Next time you boil or steam vegetables, use 1/2 teaspoon of Cream of Tartar to keep vegetables from discoloring. Another common use for Cream of Tartar is to remove stains from damp clothing, by sprinkling a small amount on the stain before washing as usual. Baking Add Cream of Tartar to your cookies, frostings, cakes, meringues, and more. Stabilize beaten egg whites for meringues and angel food cakes, using 1/8 Teaspoon of Cream of Tartar for each egg white. Pickling Combine Cream of Tartar with fresh veggies, pickling salt, white vinegar, apple cider vinegar, black pepper, dill, and basil in a glass jar. Refrigerate the jar for 2-3 days for great pickles. Canning Use Cream of Tartar to remove mineral deposits from canners and jars. Just fill the canner with one tablespoon of Cream of Tartar to each quart of water, bring to a boil, and leave to boil until the canner is clean. Tone's Snickerdoodle Cookies Recipe Our Story At Tone's, we tap into regions from around the world in order to bring you fresh, delicious flavors to simply prepare an out-of-this-world dinner experience. By preserving their oils and ensuring their purity, we stand by our commitment to quality and flavor to provide spices and seasonings with the highest levels of freshness that the whole family will love.
