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If you want to keep the broth at room temperature, it needs to be pressure canned, as do all stocks and broths with animal ingredients. Advice on times and pressures varies, but assuming that you don't really care to go back and pressure can it, I'd just keep it in the fridge or freezer (if freezing, have plenty of headroom in those jars).


I buy four packages fo butter and freez them as i need them. I then take a quarter of a stick and put it in container and let it thaw out overnight. I leave it out until it is gone and take out another stick of butter from the freezer. I have no problems witn freezing or thawing butter.


yes. definitely the butterfat can go rancid even if it's fully frozen almost frozen is like almost sterile, so there's surely plenty of microorganisms doing their happy little lifecycles, albeit more slowly than at room temperature it looks like it's gone more towards becoming crème fraîche, but since you didn't intentionally inoculate it, you have no ...


I'll add an answer that doesn't address your question directly, but does address the underlying concern: If patrons regularly discard part of the dish, you should ask why. With hard boiled eggs cooked in a large scale cafeteria kitchen it's easy to overcook the eggs, just leaving them in the water for hours on end. This results in a greyish, crumbly and ...


Cooked egg yolks can be frozen, in order to preserve them for a short a mount of time (I wouldn't store them frozen for long, though.) After thawing they can be used for anything a 'fresh' cooked egg yolk could be used, even though the consistence might change during the freezing process. I used frozen cooked egg yolks for something like egg salad, potato ...


Unless you use them in other recipes (for example, google for "what to do with extra egg yolks") there's not much else to do with them. IMO, The best way to keep them longer would be to salt cure them and use them as a condiment on salad, pasta...

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