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5

Yeast eats sugar and makes alcohol, Acetobacters eat alcohol and make acetic acid which is vinegar. Both alcohol and acetic acid inhibit other microbes. Once your solution is alcoholic or acidic enough there is no risk of mold. However- this recipe does not include any yeast or acetobacters, it relies on getting the necessary microbes from the air and the ...


2

The relevant component of vinegar is acetic acid, which is a byproduct produced by certain bacteria when they consume ethanol, and ethanol is a byproduct formed when certain yeasts consume sugar. Looking the recipe you link, I'd assume that some of the sugars in the mixture ferment into ethanol, which is then consumed and broken down to acetic acid. After ...


0

Cod tends to be fairly firm as compared to other white fish (tilapia, etc.) though it can vary a bit in texture depending on the variety. White fish in general will also tend to overcook fairly easily and will lose moisture quickly. Typically recipes that specify cooking times "per side" mean top and bottom - i.e. you flip the food over rather than cooking ...


1

Oh dear. I wish I could answer this more anonymously. I am notorious among my friends and family for drinking old coffee left in the mug in the center console of the car, often for a week or more. Coffee is safe to drink , as far as I ma concerned, as long as there are no fuzzy things growing on it .Today is Wednesday. At present I am drinking a mug of ...


0

When cutting it into strips, did you cut with or against the grain? Though typically a technique with other meats, it does affect texture of fish (as drilled into me by my sushi chef friend). Only you can tell if it was bad (sight, smell). I find that portioned fish tends to lose quite a bit of moisture as it sits (tilt those packages of fish at the ...


0

The safest way to defrost a chicken is to take it out of the freezer at least two days before and let it defrost naturally while refrigerated. The second way I use is to put the chicken in a microwave safe bowl, fill with water and then follow oven suggestions on time per pound. If you use the water/microwave method it does not cook any parts of the chicken ...


0

It means they are not extra fresh, so they have to be cooked long enough. Raw or soft-boiled eggs need to be extra fresh, but hard-boiling them is just fine if they are not ! When an egg gets old (only a few days old actually), the white part tends to loosen itself (you can break a fresh egg and an old egg and see for yourself), so the yellow part can move ...


1

I have heard it stated before, but here it is from various sources: Source 1 Source 2 (confirms the shake test) Source 3 In general, the air pocket in an egg gets bigger as it gets older due to the permeability of the shell. I think the shake test is a little hinky, unless it actually sounds like water sloshing. I would try the float test; fill a bowl ...


0

First you want to make sure that your raw milk comes from grass-fed cows. Satisfying this requirement, and also making sure that the cows do not live abusive lives, in poor conditions, such as in minimal amounts of space and so on (as the ones of the dairy industry), there will be nothing to worry about it. There is some superstition about raw milk but, in ...


-3

I'll remind you of the old ways: batter, clay and salt dough used in a similar way to duck skin.


0

I've marinated chicken for a week and put it on the grille and it is soooooo good. I agree the smell test is the best thing and I always throw out the marinade.


3

You can freeze it, however using it will be a problem as you will have to chip out what you want on demand rather than thaw and re-freeze it. Miso paste lasts ages in the fridge as long as you put it in an airtight container to prevent it from drying out, you're better off just doing that.


6

Even though you turned the oven off when you left, there was still likely enough residual heat to continue cooking the chops. Rather than a half-cooked chop that sat out for 4 hours, you've got mostly or fully-cooked chops that sat in a warm environment for 2-3 hours. Whether they hit the recommended internal temperature (which is now actually 145F with a ...


-1

it's iffy. that pork was sitting in the danger zone(40-140f) for 4 hours, and that's enough time for a LOT of bacteria to grow on it. Still, if you want to chance it, cook the chop to 165F for the best chance of killing any bacteria or microorganisms.


7

The color should not be a problem for you as long as red coloring in beef packaging doesn't bother you. That's right, that blue dye is blood. Crustaceans, like the prawn, crab, and lobster, and horseshoe crabs have hemocyanin in their blood to transport oxygen instead of hemoglobin, which we have. Hemocyanin has copper in it to give it its color rather than ...


-1

Morel should be soaked over night in salt water it kills bugs and snails inside of them. I never eat morels raw.



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