Choose a non-reactive bowl made of glass, stoneware, or stainless steel to avoid metallic taste and discoloration when preparing acidic or salty foods. Consider storage space and versatility, and use a copper bowl for whipping egg whites.
To select the best non-reactive bowl, choose one that is affordable and pleasant in the hand. Some people prefer a lighter glass or plastic bowl, while others prefer heavier stoneware. Another consideration is storage space. A deeper, more upright bowl fits better in some cabinets, while a shallower, wider bowl fits better in others. One non-reactive bowl can be used for all your cooking chores, so you don’t need to have multiple bowls.
Preparing acidic or salty foods often requires the use of a non-reactive bowl. A non-reactive bowl is any bowl made of glass, stoneware or stainless steel. Untreated aluminum and copper are examples of reactive materials. Some foods prepared in a reactive bowl may dissolve the metal slightly, leaving a metallic taste to the food and discoloring. While usually not dangerous, it is unattractive.
Since storage can be a challenge in many kitchens, select a versatile bowl. A wide, shallow bowl is an excellent choice for marinating meats, particularly if it also has a lid. Marinating is one of the circumstances where a non-reactive bowl is often requested. The acidic ingredients in the marinade can react with copper or metal. The meat, marinated in the liquid, can perceive a slightly “off” taste. This usually won’t make anyone sick, but it can change the flavor of the meat.
A deep and tall glass bowl can also make a good choice for the kitchen. Use it for regular mixing tasks, but also set it aside for fancy desserts like trifles. Fruits and fruit desserts also benefit from using a non-reactive bowl. Acids in fruits can react with metals in a reaction bowl. In addition to leaving a metallic taste, the chemical reaction can alter the color of the fruit, as well as any whipped cream or pudding that’s in the bowl.
The only time a reactive bowl may be preferred is while whipping egg whites. Whipping egg whites in a copper bowl creates peaks faster and easier, due to the reaction between the proteins in the egg whites and the copper. Copper bowls can be expensive, however, and probably aren’t worth the investment for occasional use. Other ways to effectively whisk egg whites into stiff peaks include bringing the eggs to room temperature before starting, making sure there are no yolks with the whites, and using a perfectly dry bowl.
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