How can I choose the best unreactive bowl?
To select the best unreactive bowl, choose one that is affordable and feels pleasant in your hand. Some people prefer a lighter weight glass or plastic bowl, while others prefer heavier weights of stoneware. Another aspect is storage space. A deeper and more upright bowl is better suited in some cabinets while a shallower and wider bowl better. For all housework you can use a unreactive bowl, so there is no need to have more bowls.
Food preparation that is acidic or salty often requires the use of a non -peractive bowl. A non -peractive bowl is any bowl made of glass, stoneware or stainless steel. Untreated aluminum and copper are examples of reactive materials. Some meals prepared in a reactive bowl can easily dissolve the metal and leave the metal appetite for food and change the color. Although it is usually not dangerous, it is attractive.
Since the storage can be a challenge in many kitchens, select a bowl that is versatile. Abowl, toThe target is wide and shallow, is an excellent choice for marinating meat, especially if it also has a lid. Marinating is one of the circumstances where a non -peractive bowl is often required. The acidic ingredients in the marinade can react with copper or metal. Meat, marinating in liquid, can pick up a little taste "off". This usually does not allow anyone to disease, but can change the taste of meat.
A deep, high -speed glass bowl can also make a good choice for the kitchen. Use it for regular mixing of work, but also put them on decorative desserts such as little things. Fruits and fruit desserts also benefit from using a non -peractive bowl. Acids in fruit can respond with metals in a reactive bowl. In addition to leaving a metal taste, the chemical reaction can change the color of the fruit, as well as any whipped cream or pudding that is in a bowl.
Thejeden case where a reactive bowl can be preferred is when whipping egg whites. SuspendersThe egg whites in the copper bowl create peaks faster and easier to react between proteins in egg whites and copper. Copper bowls, however, can be expensive and probably not worth investing for occasional use. Other ways to effectively whip egg whites into stiff peaks are before the egg starts to room temperature, make sure that there is no yolk with white and the use of a bowl that is perfectly dry.