Q. What is a non-reactive bowl? And how do I know if my bowls are non-reactive?
A. When you’re using acid in your food, the bowl you are using to stir everything together should not add to the flavor of what you’re making. But often this is the case, if you’re using the wrong metal or plastic bowl. That’s why some cookbook authors and chefs are quick to point out that you should use a non-reactive bowl when making certain recipes.
Glass and ceramic are both virtually safe, as are stainless steel bowls.
Think of this the next time you’re mixing up something with a strong acid, such as vinegar or lemon juice.
For more information, check out an article about the subject on WiseGeek.com.
If you have a question for Ask a Foodie, click here.