"Cream of tartar" - Potassium bitartrate can be mixed with an acidic liquid such as lemon juice or white vinegar to make a paste-like cleaning agent for metals, or with water for light stains from porcelain. This mixture is sometimes mistakenly made with vinegar and baking soda, which neutralize each other. Cream of tartar, when mixed into a paste with hydrogen peroxide, can be used to clean rust. The paste is applied and allowed to set for a few hours.
These crystals are commonly known as "wine diamonds". It is potassium bitartrate with formula KC4H5O6, a byproduct of winemaking. In cooking it is also known as "cream of tartar". Potassium bitartrate crystallises during the fermentation of grape juice and is used to stabilise food, like white eggs or whipped cream. FELMI-ZFE #electronmicroscopy
Most meringue recipes call for a pinch of cream of tartar. What the hell is the stuff and what does it do? Cream of tartar is another name for the acid potassium bitartrate and it’s a byproduct of winemaking. Who knew? The acid crystallizes in wine casks during fermentation. The process for extracting the crystals from wine dates back to ninth century persia, but traces of the acid have been used to date the winemaking process back about 7000 years.