I had a crazy thing happen to me today and I'm hoping that someone can enlighten me. I made a gluten-free white cake today from white rice flour, tapioca flour, xantham gum, egg whites, mayo, sugar, salt, baking powder, baking soda, milk and vanilla. When I cut the cake, it was fine, it tasted great. However, within an hour, everywhere the knife had touched a grayish discoloration started to appear, just on the surface. I have never seen anything like it! It was just a regular stainless steel knife.
Any ideas? How can I prevent this from happening?
Are you sure your knife is stainless steel and not carbon steel? I believe carbon steel sometimes can discolor.
Please let us know if you figurer it out. Soumd interesting!
Thanks for replying! It was definitely a stainless steel knife. It's a set I have used for years and has never reacted to anything else. Good to know about the carbon steel, though.
Hmm, well then, I think you have a mystery on your hands! I hope someone else knows.