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Aug
29
comment How long is it safe to drink coffee after brewed?
@aaronut: Yea, they do a special type of pasteurization (UHT: Ultra High Temp pasteurization). Given the right sort of packaging, that stuff can sit on the counter for 6 months and be perfectly fine. Lot of times kid's lunch milk boxes are done like that, and cream, and high end organic milk are often done that way too (having your milk last a month is awesome. I can't remember the time I had milk go bad on me). Once it's open and on the counter though, it grows stuff almost as fast as regular milk (regular milk has a head start, so it wins, but they're both bacteria friendly).
Aug
25
comment How do I make liquid glucose from powdered glucose
@brianb: Yea, in Europe, I think it's mostly derived from grapes? You could try using honey, though honey has more water. If I were trying to re-create it, I'd keep adding powder until the mixture was a thick syrup, and go with that.
Aug
25
comment What sort of rice and noodles are “brown rice” or “brown noodles”?
My thought as well. I personally can't stand the stuff. Eat a bowl of oatmeal for breakfast, and eat the regular noodles.
Aug
24
comment How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
I like rice krispies myself. The poor mans panko breadcrumb. I'd also expand the cracker selection: I've made bread crumbs out of damn near every cracker in existence. If it's crunchy, it'll do.
Aug
24
comment How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
@lazo: I don't know whether to be disgusted by the fact that it's pork rind breading, or disgusted by the fact I didn't think of it first.
Aug
23
comment I left fully cooked lasagna out all night
@aaronut: I said "Kill you" not "Make you sick." And even there I said "Probably."
Aug
23
comment I left fully cooked lasagna out all night
@aaronut: And I didn't add caveats, where? The bias here is so far the other direction that any statement of the form "this probably won't kill you" is viewed as the rankest heresy.
Aug
22
comment I left fully cooked lasagna out all night
@michael: This is the same USDA that thinks I need to cook my thanksgiving turkey to 165F, right? They make recommendations for being as close to 100% safe as possible. Overnight lasagna ain't it. Nor a hamburger with pink in it, or a pork loin with juice in it, and you can throw your steak tartare out the fricking window, because that is like the worst thing imaginable from their point of view...Or you can accept that sometimes its worth not being 100% safe.
Aug
22
comment I left fully cooked lasagna out all night
@michael: It'll find a layer of cheese, which is a crappy growth medium (it's dry, and it's the byproduct of a ton of intensive bacterial growth, which means less food for newcomers). And then a layer of tomato sauce, which is a crappy growth medium (it's acidic and salty). And no, I wouldn't serve it in a restaurant. Restaurants are like hospitals: you'll find more germs there than any other sort of kitchen, and more potential cross contamination. They are held to a high standard for a reason. In a home environment? The risk is much lower. It's not nil, but I wouldn't worry about eating it.
Aug
22
comment I left fully cooked lasagna out all night
@michael: With a double rate of about 20 minutes, you'd need 10 hours just to get one billion, assuming the contamination was instant, the food was in the dangerzone, and also that the food was an ideal growth medium. In practice, you're more likely to get the e coli poisoning from your side salad. I'd put it at higher risk than raw eggs, but at a lower risk than raw chicken.
Aug
22
comment I left fully cooked lasagna out all night
Well, if my lasagna had a bunch of living staph or e coli in it after I'd cooked it, I'd think there were bigger problems than it sitting out for a while. There are more sensible bacteria to be concerned about in cooked food, at home.
Aug
22
comment What is blind baking?
@johnny: You have to watch out. You don't want to bake peas or beans INTO your crust, or you'll be sitting there for an hour prying them out with a knife.
Aug
22
comment How do I get rid of mayonnaise smell?
Can you post something of your recipe (at least the ingredients)?
Aug
22
comment I left fully cooked lasagna out all night
@michael: Eh. I think the lasagna would be fine, but I agree that you shouldn't think heating makes you safer.
Aug
20
comment How can I remove mold stains from a pan?
No more harmful than the chlorine in your pool, or your municipal water.
Aug
16
comment Cooking Cauliflower so it doesn't fall apart?
@rumtscho: I'm prejudiced. I steam. I sautee. I grill. I very seldom blanch.
Aug
16
comment Cooking Cauliflower so it doesn't fall apart?
I do it on the grill sometimes with olive oil and a little balsamic vinegar to finish it off.
Aug
15
comment Why do adult humans drink milk while no other animal does?
It is also worth noting that most carnivores will eat milk/dairy given the opportunity. We're pretty much the only one that has the ability to harvest dairy though, so it seems like we have a monopoly.
Aug
6
comment Why are my canning lids popped out?
@aaronut: Sure, now, but the use of salt as a preservative is largely based on pre-refrigeration techniques. These days, salt, even excessive salt, is more about flavor.
Aug
6
comment Why are my canning lids popped out?
@aaronut: Salt is effective, but only in extremely high concentrations, where you're using it primarily for it's properties as a dessicant. The more water you put in the equation, the less effective it is. Any salt-preserved food that doesn't need to be soaked prior to human consumption isn't salty enough to retard bacterial growth without refrigeration.