Metal bowls: the verdict?
Metal bowls for cooking?
Metal bowls look clean and sleek in the kitchen and can seem easy to clean, but are they really the best option for delicate flavours and dishes?
A metal bowl can affect cooking in a few different ways, depending on the type of metal and how it is used. Here are some possible effects of using a metal bowl in cooking:
Heat conduction: Metals are good conductors of heat, which means that they can transfer heat quickly and evenly. When cooking with a metal bowl, this can be an advantage because it can help to distribute heat evenly across the food. For example, if you are using a metal bowl as a double boiler, the metal will help to transfer heat from the simmering water to the food being cooked, which can help to prevent scorching or overcooking.
Reactivity: Some metals, such as aluminum or copper, can react with certain acidic foods, such as tomatoes or citrus fruits, causing them to take on a metallic taste. This can be avoided by using a non-reactive metal such as stainless steel or glass.
Transfer of flavour: Metal bowls can absorb and transfer flavours from previous cooking, which can affect the taste of the food being prepared. It is important to clean the metal bowl thoroughly before using it to avoid this.
Appearance: Using a metal bowl can sometimes create a shiny, metallic appearance on the surface of certain foods, such as whipped cream or egg whites.
In summary, a metal bowl can affect cooking by its heat conductivity, reactivity, transfer of flavours, and appearance. It is important to choose the right type of metal and clean it properly to avoid any unwanted effects.
We personally chose to prepare our truffle dishes using ceramic bowls and dishes to avoid flavour transfer and unwanted heat conduction, particularly in recipes like our Truffle Butter.
