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Pro tip: stop using a metal spoon for your grandma's jam recipe
My aunt came over last week and saw me stirring a batch of strawberry jam with a metal spoon. She said, 'Cameron, that's why your jam tastes flat.' I never knew the acid in the fruit could react with the metal and change the flavor. I switched to a wooden spoon for the next batch and the taste was way brighter. Anyone else have a simple kitchen tool swap that made a big difference?
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haydenharris12d ago
Watched my friend ruin a whole pot of tomato sauce with a reactive aluminum pot. The tomatoes got this weird metallic tang that was just awful. She only uses enameled cast iron for acidic stuff now.
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drewc6212d agoMost Upvoted
Aluminum pots for tomato sauce is a new level of kitchen bravery.
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kevinc8410d ago
Actually, aluminum pots are usually fine. Most modern ones have a non-reactive coating. The old uncoated ones are the problem.
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