Timeline for answer to How do I maximize the shelf life of my homemade hot sauce? by Cynthia
Current License: CC BY-SA 3.0
Post Revisions
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 23, 2012 at 1:25 | comment | added | Cynthia | I can't cite/find any academic studies on why I personally find vinegar ruinous to the flavour of my chilies. Or, why I love the scent of fresh chopped vegs that should be added at time of consumption. Or, why spoiled fluid added to egg white bother my smelling sense. I guess I am not too interesting a person to have someone study my culinary preferences so that I could quote that study here. | |
| Aug 22, 2012 at 3:46 | comment | added | mfg | You may want to add some citations to your claims and save the dissuading until later in the post. Your answer is difficult to read because it doesn't seem to maintain focus on the question as it was posed. | |
| Aug 22, 2012 at 3:36 | comment | added | Cascabel♦ | Deterioration in the freezer is a matter of loss of flavor and texture, not food safety. The degradation can be greatly reduced if you freeze things airtight with as little extra air (room for frost) as possible, with the ideal case being vacuum packing as you mention. I'd be surprised if you couldn't make things last at least up until the next harvest season (almost a year), with a little care. | |
| Aug 22, 2012 at 3:10 | comment | added | Cynthia | BTW, I have a bottle of toasted onions+garlic dunked in sesame oil, sitting in a cabinet at room temp behind me in my office for the last three months. It still tastes fresh every time I scoop a table spoon into my pasta. | |
| Aug 22, 2012 at 3:04 | history | edited | Cynthia | CC BY-SA 3.0 |
deleted 5 characters in body
|
| Aug 22, 2012 at 2:55 | history | answered | Cynthia | CC BY-SA 3.0 |