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As I understand it, cream of tartar isn't actually an acid, but a salt, albeit one whose pH is fairly acidic (around 3.5). It is substantially less acidic than lemon juice or vinegar (in the 2-2.5 range). Plus, cream of tartar is flavorless. It is also an acid buffer, meaning that it doesn't just lower the pH of the food, but rather also keeps it at a very ...

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