Cooking and Baking

Cooking in aluminum-HELP!!

So here i sit, typing away thru the tears... a fig chutney recipe gone terribly, awfully bad. Plenty of beautiful figs from the tree in my backyard, made plenty of preserves already and found a great sounding recipe for chutney made with RED WINE vinegar. Ok, i sez,no problem. I make pickles and all sorts of vinegar based things in my huge aluminum pot. Oh, WHITE vinegar. Hindsight is 20/20, right? I woke this morning to find an icky greenish scum all over the top of my pot of chutney. Obviously, all going to file 13. Anyone else have experiences like this? I dunno if the pot is ruined as well as the chutney... I am not an avid fan of cooking in aluminum to begin with but this pot was just the perfect size for a large batch of preserves or pickles or whatever. Oh well. Live and learn. (and but larger stainless steel pot).

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed