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3

They are not that much meltable. Also, there is some chance they will become actually more pleasant, since the unstable crystals tend to turn into the next higher type over time. So, I would just keep them at room temperature and not worry much. If milk chocolate (or worse, bad quality milk chocolate) doesn't spontaneously bloom in your place, your ...


1

I usually keep a part of the meat in the juices and reheat it that way the next day. Sometimes I divide the meat and liquid and have one portion in the fridge and one in the freezer. If I have enough meat, I will take some out of the juices and cool and/or freeze separately. Depending on the meat it can be used as is or has to go in a dish with a lot of ...


3

If not consuming right away, it is often recommended to allow meat that was braised to cool, and be refrigerated in its juices. For this reason, many recipes suggest making a braise a day ahead for better flavor. I don't think your concern is break down of the protein, as much as it is shelf life. If you are not going to fully consume the product within 3 ...


2

Your braising liquid is now a delicious stock. Congrats! You certainly can store the meat and stock together, but the meat has no color and the result is too wet I find. The meat still has plenty of fat to be succulent on its own. I reserve the stock in the fridge and separate the lard. With the remaining stock I cook black beans. When I reheat the pork, I ...


4

Stephie's answer is thorough. I just want to add a couple more points in favour of refrigerating: Firstly, the cooked meat inside is not the only thing that can spoil. Fluffy bread itself is prone to growing mold within a few days in a moist environment (especially if exposed to people's hands and breath), or drying out and being unpleasant to eat in a dry ...


75

There are two differences between your buns and a tin can. First, your buns were heated to a core temperature of under 100°C. Yes, your oven was probably set way higher, but the water content in your filling prevents it from getting hotter than boiling water. Commercial canning is done in the vicinity of 120-130°C, which is possible because the cans are ...


24

I don't know about chicken specifically, but pork filled baozi (steamed buns) need to be stored in the refrigerator. Bread crust isn't exactly non-porous after all (squeeze a bun, the air doesn't bulge out of another part of the bun, it escapes and then flows back in when you release it). I wouldn't risk it.


2

It will absolutely need refrigeration. The reason why the powder is shelf-stable is that it is dehydrated and lacks the water bacteria need to survive. Pretty much everything you could mix it with to make an icing will contain water, meaning that it is no longer shelf stable. Even if you were to mix it with something without water, e.g. shortening, the ...


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