A few weeks ago I made some homemade bread pudding. We had a few servings of it, the weather got hot and humid, and I soon learned that mold really likes bread pudding too. The pan is a stoneware pan.
I rolled up my sleeves, got some really hot water, and scoured it as best as I could but it still has dark spots and a moldy "funk" to it. I don't really want to use it like this. Is there a way that I can clean this pan or is it a lost cause?
I use bleach to remove mold and mildew stains from my bathroom and while the process would be gross, I would think that once thoroughly washed the bleach wouldn't cause any harmful effects to the pan or to future snacking humans.
I've used Milton sterilizing fluid for jobs like this - especially tea stains in mugs and even turmeric.
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ingredients, or corn muffin mix, rather than using completed corn bread as an ingredient. Recipes for bread pudding don't have this problem; they don't expect you to start from flour :) Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results? I'm not at all sure. If not, what would people suggest I do to my corn bread, to turn it into corn bread pudding?
Possible Duplicate: Can I eat cheese which has been “infected” with blue cheese mold? A while ago I got a chunk of blue cheese and stored it in the fridge. A little later, we bought some cheddar cheese and I stored it in teh same compartment of the fridge as the blue cheese. Now the cheddar cheese has mold on it. I've never seen mold on cheddar cheese appear this quickly, so I'm wondering if having the blue cheese in my fridge actually makes mold appear on my other cheeses more quickly?
more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... for 12-16 hours. In the morning chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven..., the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some
While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse the oil. However, one of the peppers became covered with white mold. The two peppers were put in at different times, as they ripened, since I only got half a dozen peppers from the plant... with a patch of fluffy white mold just above the surface. What did I do wrong here? How could I prevent this from happening next time?
I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too long, but longer resting time in my experience makes bread more airy. I do not want to bake the bread in the mold itself - there are too many chemicals that can be released during baking cycle, and I like free-form loaves anyway. I know the loaf will keep it's shape better if it's drier but I dont like how the bread turns out in this case. This is about yeast bread, and I am referring to resting (not rising) time, immediately prior
Yesterday I tried to make Bavarian Cream for the first time - it was a disaster. I think I know where I went wrong, but maybe someone with a bit of experience can still help me out. So I got... to the yolks, whisk it together and then pour it back into the pan to the rest of the hot liquid. I think I've also done this right - I had no scrambled eggs. Now it says to cook it over low heat while... back into line, its alright. I've done this test and although I had the feeling it's still really runny, it passed this test after about 3 min of cooking (Is this too short?) over really low heat
in the fridge. Two days later, the Pyrenean cheese had some mold with bluish tinge on the surface. I assume the seller has stored the cheese properly, so it shouldn't have gone moldy by itself in the short time in my fridge. I think that the benign mold from the blue cheese colonized the Pyrenean cheese. Still, I decided not to risk eating it (I still ate the blue cheese). Is this what really happened? If it happens again, can I assume that it is edible mold? Is it safe to eat edible mold after it has colonized another type of cheese, or will the changed food prompt it to produce dangerous
what looks like white mold growing on the top. It has spent only three weeks on the counter and appears to be in a yellow parafin wax (it's got printing on it, so I'm assuming it's wax). Can I still eat it? If I wash off the mold, would that make it better? Should I have put it in the fridge? If it is edible, how exactly should I store it after it's cut? I was really looking forward...A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam. It was wrapped in wax paper and was told that I could leave it out on cold
I've started this thing for Easter where I bake bread and mold it into the shape of a bunny. Last year the bread turned out really hard and was hard to eat. How can I be able to shape it but have the bread soft when it's cooked?