3 replies to this topic

[tarnalberry]

I've not had a lot of luck finding gluten-free teriyaki sauce in the grocery store (though admit I haven't tried very hard, and didn't care about ordering online), but wanted some with my salmon tonight (mmm... copper river salmon is in!), so I fudged a few internet recipes together, and got something that was pretty tasty:

Teriaki Sauce
Serves Oodles

Ingredients
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1/3 cup soy sauce
1/3 cup pineapple juice
1/4 cup mirin (japanese sweet rice wine)
3 tablespoons sugar
1/4 tsp ground ginger (or 1 tsp fresh grated ginger)

Directions
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1. Combine all ingredients in a non-reactive pot on medium heat.
2. Briskly simmer, while wisking, for five minutes or until reduced as much as you want.

[tarnalberry]

it just means to use a stainless steel pan, not an aluminum pan that could react to the acidity of the pineapple juice. annodized aluminum is supposed to be ok, but I've damaged one of my calphalon pans that way...

[kejohe]

Reactive pans are the ones that will discolor your foods, or give them a metalic flavor, especially when you are using acids like wine, vinegar or citrus to cook with. Reactive pans include, aluminum, cast iron and non-coated copper.

Annodized aluminum is okay, but don't use metal utensils when you cook with them (even if the manufacturer says it's okay), and copper pans that have a stainless steel coating on the inside are fine as well. All teflon coated pans are non-reactive, as long as you don't scratch the teflon coating.

Hope this is a little helpful.

FYI - aluminimum (not the annodized aluminum) has been linked to alzheimers, but they haven't clarified whether or not using aluminum to cook with is a factor.