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Some, but not all. Freezing may kill some of the present forms of bacteria. But for the most part, bacteria may simply freeze the growth state and then continue to grow once food has been thawed. A perfect and well known example of bacteria that cannot be killed through freezing is Salmonella. The bacteria in your food belong to two criteria - a) the ...


In general, the yogurt is not going to affect the shelf life of any baked goods. You're going to kill the culture when you bake it, so it's just a question of how long that particular baked good lasts. And so the answer varies drastically depending on what you've made. It's mostly a function of how moist it is. Dry cookies last several days or even weeks at ...


To cook a dish properly the meat should be cooked sequentially in different mixes of the spices. Bunging the lot in together is a modern practice.


Maybe, just maybe, meringue will work. You'll have to dehydrate it after assembly, putting it in the oven at low and slow, like a baiser. If you want to give it a shot, try it out first. I'm not certain it will hold well enough on the slippery pretzel surface, and it's also possible that the logs will become unpleasantly dry. Another option would be to ...


Peanut butter might work. It is safe at room temperature and not really sweet. It is somewhat soft, but so is the canned cheese. Natural peanut butter with the oil poured off might be thicker for use as mortar. The flavor would be good with pretzels.


You may want to keep them separate for shelf-life reasons. If you combine them, the shelf life of the mixture will be limited by the freshness of the least-fresh spice you mixed into it. Different spices' flavors also degrade at different rates, though generally you don't have to worry about the flavor of dried, ground spices degrading for at least 6 months. ...


For some here there might be two other reasons: Practice, and variation. Mixing spices as part of the prep trains your memory, and sometimes helps you understand the mixtures, and there is a learning effect both from getting the balance slightly wrong and from getting it right in a subtly different way. This can also prevent a dish from getting boring if you ...


I'm aware of three reasons that you might not want to do so: You tie up spices that you might want to use in other dishes individually You don't always want to add the spices at the same time. You can't always keep spices well-blended. If you only tend to cook one dish or you leave some of each spice in reserve, the first one isn't really a problem. The ...


You can combine them and make your own spice mix, but keep in mind, there may be some separation and you may need to shake or roll your space shaker to keep things mixed. The coarser spices will end up on top while the finely ground will end up on the bottom if you don't mix up before use.


Assuming you're using spices which are all dried and ground, there should be no problem. In the middle-east, there are always several spice mixtures available in shops. The most famous of which are Ras-al-Hanout and Baharat. These are spice mixtures sold as pre-mixed combinations by the shopkeeper, who is usually the one who grinds the spices.


Most of the answers suggest that it's the eggs you need to worry about. There's no need to look for vegan replacements, just use powdered eggs (and remember to add the extra water). The eggs are already cooked, so now the only real concern is the dough drying out or the leavening losing its potency over time. My family almost always replaces raw eggs in ...

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