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.
Most Recommended Discussions on Home Cooking
May 21, 2013
What's for Dinner #218: National...
UPDATED about 1 hour ago
What favorite food is such a...
UPDATED about 2 hours ago
What's for Dinner #217 - The...
UPDATED about 9 hours ago
What to do with bacon fat?
UPDATED about 6 hours ago
Feeding a family of 4 with cheap...
UPDATED about 7 hours ago
Recipes for Christmas Pies
See All 18 Recipes »
About/Contact CHOW |
CBS Entertainment | About CBS Interactive | Jobs | Advertise