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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 ...


Just beat the egg whites and sugar. Otherwise it might be hard to clean the canister once you succeed. You'd definitely have to spoon it out. Someone has told you incorrectly that restaurants use CO2.

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