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This is not likely a botulism risk. It should be safe to eat assuming the following: Refrigerator is functioning properly and keeps food below 40 F. Food was not previously sitting out longer than two hours at room temperature. The USDA provides a useful guide on Refrigeration and Food Safety. This section is pertinent to you: There are two ...


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I just used bread on top of the soup, flipped it so both sides got covered, worked a treat, might fry the bread up with an egg tomorrow. Waste not want not


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Here's a crazy idea. Freeze a few cubes of Earth Balance or other vegan butter, and blend the gluten flour and cold fat together in a food processor like you were making biscuits. You could also grate the frozen fat and mix it into the flour, being careful not to melt it with your hands. Steaming or simmering the seitan would likely cause most of the melted ...


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Without knowing what specific recipe you're starting from, it's hard for me to say exactly. However, there are definitely recipes out there that call for olive oil as an ingredient in seitan (for example: Viva Vegan by Terry Hope Romero, pg. 35). You could try increasing that amount to see what happens, possibly decreasing the broth to keep the same amount ...


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Refrigerate them. When it comes down to meat, you should play it safe. Spoiled meat can develop salmonella and other forms of bacteria. Read more about it on the CDC website. That said... I believe the method of preserving you are referring to is confit: In chilly European kitchens before refrigeration, it was common to salt meat, usually duck, ...


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None of them are right—or, all of them are right. "Ground bison" does not fully describe the product. Any ground meat is produced from one or more cuts of varying fat content, and usually does not have the same overall fat content as the average across all cuts of meat for that animal. So, to have a chance at comparing these different sources of ...



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