Store: Humidity can cause cream of tartar to clump, so store in a cool, dry place like a cabinet or pantry, and replace annually.

Use: Cream of tartar has a number of culinary uses. Many chefs add about 1/8 teaspoon of cream of tartar per egg when beating whites to make meringue―this keeps them stable and adds volume. It also prevents sugar from crystallizing, so mix in a small amount to create smooth icings, syrups, and caramels. Cream of tartar is also a common ingredient in baking powder. If in a pinch, make your own baking powder by combining two parts cream of tartar with one part each baking soda and cornstarch (when dissolved in water, cream of tartar becomes acidic and activates the baking soda, causing baked goods to rise).

储存：湿度会导致塔塔粉结块，因此请储存在阴凉干燥的地方，如橱柜或食品储藏室，并每年更换一次。

用途：牙塔塔粉有多种烹饪用途。 许多厨师在打蛋白制作蛋白酥时会在每个鸡蛋中加入大约 1/8 茶匙的塔塔粉——这可以保持它们的稳定并增加体积。 它还可以防止糖结晶，因此请少量混合以制成光滑的糖衣、糖浆和焦糖。 塔塔粉也是发酵粉中的常见成分。 如果在紧要关头，将两份塔塔粉与一份小苏打和玉米淀粉混合制成自己的发酵粉（当溶解在水中时，塔塔粉会变成酸性并激活小苏打，使烘焙食品膨胀）。