Timeline for What caused the spoilage of my homemade mayonnaise before 48 hours
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
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| May 11, 2018 at 5:53 | comment | added | Maximillian Laumeister | This answer says the exact opposite of this other highly-upvoted answer. Which is right? | |
| Mar 23, 2017 at 17:00 | comment | added | rumtscho♦ | @Emann some recipes produce shelf-stable food, for example recipes for pickled cucumbers. There are also recipes which produce shelf-stable mayonnaise. Such recipes are rare, and typically you will know if you are using one of them (because the recipe will say so). If you follow a recipe which is not meant to produce preserved food, the rule is 4 hours at room temperature from the creation of the perishable ingredient to consumption. If somebody else handled the ingredient before you did (e.g. meat from the supermarket) the time is reduced to 2 hours. | |
| Mar 23, 2017 at 8:47 | comment | added | rackandboneman | If you buy a jar of mayonnaise, it can often be stored (unopened, or in some cases opened) at room temperature. Because it is made to a recipe and in a process that caters for that. It has to do with controlling acidity, pasteurizing or omitting the most spoilage prone ingredient (eggs), packaging hygiene and other factors.... | |
| Mar 23, 2017 at 7:07 | comment | added | Emann | “unless made by a recipe that is explicitly designed to yield a shelf stable version (as many commercially made mayonnaises are) ".... Can u explain specifically please?? | |
| Mar 22, 2017 at 15:32 | comment | added | Sobachatina | Good answer. I've seen recipes, like Alton Brown's, that call for leaving the mayo at room temps for a while right after it is made to allow the acidity to kill off pathogens. | |
| Mar 22, 2017 at 13:05 | history | answered | rackandboneman | CC BY-SA 3.0 |