You don’t even need to heat the plastic for the sauce to stain it. Fats want to bond with plastics, making plastics harder to clean + tomato sauce is awesome at staining. Heating might make it worse, but it’s not necessary.
You don’t even need to heat the plastic for the sauce to stain it. Fats want to bond with plastics, making plastics harder to clean + tomato sauce is awesome at staining. Heating might make it worse, but it’s not necessary.
I believe buttermilk is used more commonly than straight vinegar as it’s acidic. Buttermilk pancakes are fairly common if not standard in the States. You’ll also find it used in breads and biscuits (the kind of biscuit that’s akin to a savory scone.)
Mayo is basically oil, egg yolk, and depending on the brand varying amounts of vinegar.
Cake recipes often call for eggs and oil, and some will use something acidic to help the baking soda/powder activate. We’re just generally not used to using an emulsified all in one ingredient.
I just remembered - one of the tips I heard years ago to help prevent staining is to use some non stick spray in the Tupperware before putting the sauce in. Because the plastic and fats hang onto each other, coating the plastic with a “clear” fat helps create a barrier to reduce staining.
I can’t recall having tried it. Somewhere along the line I gave up on using reusable plastic containers.