I bought butter in 1/4 sticks (one pound box) and left it in my trunk by accident. It's been very cold 35-50° F (2-10° C) at night/day. It's been 48 hours.
Can I still use it? It's still in it's original container/box.
Rancid butter smells funny. It should be fairly evident if it is bad. You can leave butter out of the fridge for a period of time, so I'd imagine it should be okay. You're still a fair bit colder than room temperature as well.
Yes, that should be fine. Plenty of people keep butter on the counter, so a couple days at below 50 is no big deal.
My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just leave it out and just use oil instead? Or do we have to go buy the right cake mix. We don't want to be left with a box of cake we won't use
Possible Duplicate: Why is it dangerous to eat meat which has been left out and then cooked? Around 3pm I took out steak to thaw, the steak was wrap in foil and plastic wrap and i stuck it in the oven! i found i forgot it this morning! we all know that when you buy pre pkg steak, it doen't carry the best looking shade of red we like but hey what can you do, i found it this morning, the steak has no smell but it has some grey color to it and it looks like it started to cook you know if you take a steak and rinse it under hot water it will start to cook, so would it still be good
Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight. Today, the ghee has congealed into a solid, as it should. However, on top of it is an oily liquid. I poured some into a glass and added water, and the two liquids don't mix, so it's not water left over from the butter (good news). Still, I'm confused why I don't end up with a uniform material.
My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk... I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried about is that, even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk. Does this mean, then, that I should treat the expiration date of the combined
Possible Duplicate: Conversion rule: how to switch oil and butter? Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio should be used to substitute butter for the oil? 1:1?
I've got some lotus root that I had in the fridge about a week before I opened it. I left the lotus root in the water in which it was packaged and I'm wondering how long it stays fresh. It still looks like the day I got it and it's been 2 plus weeks. I thought what the hell, looks fine, and ate it and it's still the same old lotus root.
I have a box of raisins in my cabinet that have been there for many years. Should I discard them or can they still be salvaged for use in baking or cooking?
Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise: 250g leeks 250g potatos 50g butter 1.75L water 200mL crème fraîche I was cooking 3 times as much soup, so I multiplied the amount of leeks, potatos, and butter by 3. However, 5.25L was just way too much. I ended up eyeballing it and using ~3L. Still, the end result was a bit too watery for me. It seems that even the above recipe has too much water. Is this a typo? Or was it in the scaling up? I can imagine that you do not simply multiply by 3, even if you use a bigger pot than you'd use for the non
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and sour cream, I use olive oil. I've also added olive oil to noodles and in place of gravy in a few meals and also in place of teriyaki sauce in rice bowls. In most cases the flavor is enhanced. With the potatoes, you taste a bit much of the olive oil but it's still good. Is it ok to continue doing this? I'm assuming that it's going to be better than butter and other "dressings" such as gravy