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11-08-2008, 11:19 AM
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#1
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,415
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Homemade Tabasco Sauce - Non-metal saucepan?
Hi. I made homemade Tabasco sauce last week. The recipe specified using a non-metal saucepan. Well, I don't have one, so I used my Calphalon stainless steel saucepan, with no apparent ill effects. Here's the recipe I used: Tabasco Hot Sauce Recipes
My question is, why would the recipe specify non-metal? Also, do any of you have non-metal saucepans? What are they made of? TIA.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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11-08-2008, 11:22 AM
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#2
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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I think they probably meant non aluminum or cast iron (non reactive) as the acid from the recipe would leach the metal into your finished product.
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11-08-2008, 11:36 AM
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#3
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Non "ferrous" metal maybe? Beats me.
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Give us this day our daily bacon.
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11-08-2008, 12:24 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,446
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I agree with GB that non-reactive metal makes more sense.
For non-metal cookware there is LeCrueset type porcelain coated cast iron and corning ware cookware. Also clay pots and stoneware baking pans.
I would have gone with the SS pan too.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-08-2008, 03:17 PM
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#5
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Executive Chef
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
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I have 2 corningware cornflower 6 1/2" frying pans with glass lids,
and 1 32 oz. corningware cornflower saucepot, no lid, with 3
pour edges (left, right and front)
They were garage sale finds, and have had them for years.
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11-08-2008, 03:21 PM
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#6
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,415
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GB and Andy, that makes sense, thanks. And I'd forgotten that Le Creuset makes enameled cast-iron saucepans, as well as the larger pans (I have one of their Dutch ovens). Thanks again
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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12-20-2008, 06:36 AM
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#7
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Executive Chef
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,748
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Hello fellow Tabasco lovers. Our beloved Tabasco has disappeared here in Panama. Does anyone know if there is something going on with Tabasco exporting Tabasco? I have sent an Email to Tabasco as well. ITMT, thanks for the recipe.
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Happy cooking, Marty.
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12-20-2008, 06:53 AM
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#8
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Executive Chef
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,748
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Quote:
Originally Posted by GotGarlic
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I can't get the link to open. I find the website address as www.mexican-barbecue-recipies.com/tabasco, but not even the main URL will open. Is there such a site at all?
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Happy cooking, Marty.
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12-20-2008, 07:26 AM
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#9
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Cook
Join Date: Nov 2008
Location: Orygun
Posts: 96
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Have made my own hot sauce many times with a trusty old SS 12 qt stock pot without any metallic aftertaste. Lots of simmering and cranking with the foley food mill though. Oh, and keep your face away from the steam!
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12-20-2008, 07:44 AM
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#10
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Executive Chef
Join Date: Mar 2008
Location: U.S., Panama
Posts: 2,748
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Correct about the steam. But also wear those cheap, disposable rubber gloves when handling hot chilies of any type. You know, like the ones you see on all the detective TV shows.
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Happy cooking, Marty.
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