Brown sugar, butter, craisins, butter roasted pumpkin seeds.
Cost per person: $1.37
Yes, oatmeal for dinner. Time was short after bringing home a foster dog from the shelter. It’s the one that looks like it’s still adjusting.
Brown sugar, butter, craisins, butter roasted pumpkin seeds.
Cost per person: $1.37
Yes, oatmeal for dinner. Time was short after bringing home a foster dog from the shelter. It’s the one that looks like it’s still adjusting.
Hm, depends on the ingredients and the environment that it’s in. Mayo-types usually have oil as first ingredient, pasteurised egg (if vego or vegan: chickpea juice/aquafaba), but they also often have a lot of additives like salt, sugar, lemon juice or vinegar, and EDTA, which inhibit microbial growth… So yes, I guess these can be left at room temperature for a certain amount of time. I would be more lenient with tomato sauce/ketchup and mustard at room temp before I leave mayo out.
In saying that, all it takes is for someone to double dip, put their finger on the edge/nozzle, or some stray bacteria/mould to get in and slowly break down the sugars and acids enough to kill itself off and let mould take over.
If homemade, 100% in the fridge. Trust nobody. 😂
Also, I don’t like room temperature mayo as a taste/texture preference anyway - hot or cold only. I imagine that left out at room temp long enough, it starts to either crust over or separate. I live in Australia, I put bread in the fridge after a few days in summer, but in winter, my house inside is colder than it is outside.
Thanks for the tag! I like food queries. I hope that answered your question, there’s just a lot of variables to consider so it’s not easy to just say yes or no! 😅
Maybe it’s the American formulations, but I’ve never seen that happen. Usually I’m using dressings (“salad creams” in the UK) in squeeze bottles, not actual mayo (dip in a knife or spoon), so I guess that helps keep the stuff ‘pure.’
Appreciate, mate!
It could be, but unless something is lab tested and I see the results, I can’t make the call on what actually needs to be refrigerated for food safety, or if it’s just a quality thing (colour change, separation, oxidation, etc.).
Like soy sauce. I’m sure they all say refrigerate after opening, but there’s so much salt in it, I don’t know pathogen could actually grow in it. I keep my soy sauce at room temp. However, oyster sauce stays in the fridge now. Even though it (“keep refrigerated after opening”) has so much salt and sugar in it, I managed to grow something in it, lol.
I generally follow storage instructions on the label, but it’s like smoking. Some people just get lucky and live a long life without any issues.
Thanks for expanding on all that. Far as I know, however, there are indeed some things that (according to best science) don’t actually need to be refrigerated in common climate situations, such as most forms of honey and peanut butter.
Refrigerated peanut butter is a waste of resources and makes peanut butter harder to use.
A lot of jellies, jams and preserves don’t need refrigeration if you use a clean knife, don’t get any bread crumbs in there and are probably going to empty that jar within two weeks.
Just speculation on my part, but I was leaving in the possibilery that some American-style heavily-modified PB could be at risk at room temp. For example, loaded with HF corn sweeteners, emulsifiers, etc.
I loved my college Nutrition class way back when, but I don’t remember it covering stuff like this.
That stuff has so much sugar in it that nothing will grow. Just like honey.
Common bacteria (etc) love various refined sugars in the presence of free water, but yeah, based on a couple quick searches just now, it doesn’t seem like there’s enough moisture for them in even American-style PB and salad dressings, etc. IIRC acidity also plays a role. (note: I’m talking as someone whose fridge has been on the fritz for a while!)
Just got back from the store. Will follow up on those messages in a bit.
Yup, pH (acidity), water activity (moisture) play huge roles in shelf stability. We could get scientific, but it goes deep. To assist with those (Aw/pH), additives can be used to inhibit microbial growth, like sulphites, sodium benzoate.
I’m slow responding atm, too. I’m now overseas, so enjoying my time adventuring than being on me phone. 😁