What is the most likely reason why light colored foods become discolored? And, what is a Bain Marie insert?
Understand the Problem
The question is asking about the reasons for discoloration in light-colored foods and the purpose of a Bain Marie insert, along with several choices for both questions.
Answer
Discoloration: metal whip in aluminum pan. Bain Marie insert: used for hot water bath.
The most likely reason light-colored foods become discolored is that the cook prepared it with a metal whip in an aluminum pan. A Bain Marie insert is used to keep foods hot in a hot water bath.
Answer for screen readers
The most likely reason light-colored foods become discolored is that the cook prepared it with a metal whip in an aluminum pan. A Bain Marie insert is used to keep foods hot in a hot water bath.
More Information
Using metal whisks in aluminum pans can create discoloration in light-colored foods due to the reaction between the metal and the food. Bain Maries are used for gently cooking or keeping food warm using a hot water bath.
Tips
Avoid using metal utensils in aluminum cookware to prevent possible discoloration of food.
Sources
- What is a Bain Marie? | The Official Wasserstrom Blog - wasserstrom.com
