I saw a PBS program of household hints that suggested a 1:1 mixture of cream of tartar and vinegar for cleaning a dirty cooking pot, particularly of the really hard cooked-on stuff. I tried it for cleaning the pans below the burners on my stove and it worked OK, but not great.
Vinegar, lemon juice and sour cream (don’t forget buttermilk, too!) also all have distinct tastes of their own. Not so good if you’re stabilizing egg whites for a delicate souffle or something.
What does “stabilising egg whites” mean? Does it involve scaffolding and some guy named Mack wearing a yellow hard-hat?
Makes them stiff so they don’t break down when cooked, like in meringue.
It’s good for making little Tartars. [rimshot]
I frequently use citric acid in place of lemon juice. It’s dry; some call it “lemon salt.” Could that sub for cream of tartar?