What ingredient can't I use in metal bowls?!
I have heard metal mixing bowls should not be used for certain ingredients, and I think its acids such as tomatoes!. Can someone clarify this please!? Thank youWww@FoodAQ@Com
Answers:
You didn't quite hear correctly!. There's nothing wrong with metals as such; it's the specific kind of metal that can be an issue!. Aluminum and acid don't mix, so definitely don't store or long-cook tomato or citrus in an aluminum bowl or pan (anodized aluminum excepted); sautees in aluminum or cast iron pans are fine, but you wouldn't want to let, say, a pot of chili simmer overnight in cast iron!.
Stainless steel, on the other hand, is almost always fine for food of any kind in any circumstances; it's possible to make it rust, but it requires rather a lot of chlorine, so unless you bleach your dishes while soaking them, you'll be fine!. Plastic is good for storage!.Www@FoodAQ@Com
Stainless steel, on the other hand, is almost always fine for food of any kind in any circumstances; it's possible to make it rust, but it requires rather a lot of chlorine, so unless you bleach your dishes while soaking them, you'll be fine!. Plastic is good for storage!.Www@FoodAQ@Com
It depends on the Metal - If it is aluminum then yes it is not good to use it with food that has acid content like lemon juice, Vinegar but if its a good stainless steel Go ahead - Chefs all over used to use enamel coated mixing bowls but now use stainless steelWww@FoodAQ@Com
Tomatoes and any acidy foods!. This includes vinegars!.
They are however NEEDED to whip egg whites!.Www@FoodAQ@Com
They are however NEEDED to whip egg whites!.Www@FoodAQ@Com