I am going to make a Lemon Meringue Pie and the recipe calls for cooking the filling (egg yolks, sugar, lemon juice etc..) in a non-reactive saucepan. What does that mean? Can anyone help me?
It means material that will not interact with the acid of the lemon juice - so preferably stainless steel or even teflon coated pan - anything that is not aluminum -
Yes, no aluminum or non-enameled cast iron.
Paper Pans for Holiday Baking
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