NONREACTIVE aka Lemon Meringue Pie
When a recipe calls a 'nonreactive' pot for using or pan to cook something
in, it is calling for a pan made of a material that will not react with acids or
brines (tomatoes, pickles, etc). Glass, stainless steel and enameled are the
most common nonreactive pans. Undamaged nonstick pans may also be used, but be
sure there are no scratches or other damage to the non-stick coating. Acid foods
may react by discoloring food, forming toxic substances, and may effect both
flavor and texture. Salty mixtures may also pit aluminum pans if they are left
standing in the pan.
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