/ck/ - Food & Cooking

[Anonymous No.10243410]

I lost power for close to 30 hours and had a carton of eggs and some 53%-margarine-47%-butter sticks in my fridge
I know yuros and asians don't refrigerate their eggs or butter but I'm wondering if they're still usable, especially since it's not pure butter and I don't know how warm the inside of my fridge got.
If they're safe to use I'll bake something and post here. Probably cookies or something.
>thanking you very much

[Anonymous No.10243418]

>>10243410
Gross why the fuck do you have margarine? You're fine btw, you retarded fuck.

[Anonymous No.10243420]

>>10243410
Butter is fine with or without refrigeration, eggs after they have been pasturized not so much

[Anonymous No.10243430]

>>10243420
If you kept the fridge closed the whole time you were out of power they are probably fine to use though

[Anonymous No.10243510]

>>10243418
It was 99 cents for 4 sticks of that or like $8 for Amish Country Roll butter, I have to stretch my money jah feel
>>10243420
>>10243430
Fridge was closed the whole time, I had half a gallon of milk I wanted to save so I stuck it in the freezer and it was perfectly cold about 12 hours into the blackout. Then I left for a day and when I came home my milk was frozen solid and my fridge was cold again.
I'll probably start baking in an hour if I can be arsed to clean last night's dishes first

[Anonymous No.10243522]

>>10243510
I don't feel. I regularly buy good butter for less than $4.

[Anonymous No.10243543]

>>10243522
Unfortunate circumstances force me to avoid using 20% of my weekly food budget on good butter, famalam. Gotta make do with what I can afford

[Anonymous No.10243570]

>>10243410
Are you from DC area? No one has power except me, feels real good

[Anonymous No.10243583]

>>10243420
>eggs after they have been pasturized

[Anonymous No.10243590]

>>10243410
Euro eggs still have the outer membrane since they don't wash them as heavily if I remember correctly. That's what protects them. Your's, I have no idea man

[Anonymous No.10243605]

>>10243583
Eggs in the US get pasturized it's not a heat treatment like milk, so they have a longer shelf life but they need to be under refrigeration because of it

[Anonymous No.10243616]

>>10243510
What are you thinking about making? I might bake along if I get through this math work
Been awhile since we had a dickered thread in /ck/

[Anonymous No.10243627]

>>10243570
Logans circle

[Anonymous No.10243631]

>>10243570
Cape Cod, my whole town lost it and I had to drive to fucking Providence Rhode Island to find a vacancy at a motel. My house went down to 45 degrees so I had to find a warm roof over my head.
>>10243590
The carton says "keep refrigerated" but has no indication of pasteurization or not. I dunno if that's because it's just customary for us creaturas to refrigerate our eggs or if it's for food safety reasons
>>10243583
I think the FDA requires eggs to be pasteurized if they're being distributed for general consumption, some gay nanny state food regulation. Obviously not the case with eggs from someone's own yard

[Anonymous No.10243650]

>>10243616
I have flour, sugar, baking soda/powder, eggs, whole milk, margarine/butter, and half a bag of chocolate chips. I made cookies last week but since I don't have brown sugar they looked a little anemic. I've had success with making blondies once but I overcooked them about 5 minutes so they were more cakey than fudgey.

[Anonymous No.10243712]

Sorry guys I lied it's 65% margarine and 35% butter
Probably even more stable at warm temperatures. Cool, now I'm only skeptical about the eggs

[Anonymous No.10243831]

Let’s begin
>inb4 kosher salt

[Anonymous No.10243899]

Melt 3/4ths cup of butter
Whisk an egg and a yolk together
Combine two cups of flour with a half tsp of salt and baking powder
>you don’t have to use salt if you’re using salted butter but I kinda like the extra salt it enhances the sweetness

[Anonymous No.10243940]

Cream a cup and a half of sugar in with your butter and eggs (ideally 50-50 brown/white sugar but I don’t have brown

[Anonymous No.10243947]

I like to add my flour a third at a time so it doesn’t get clumpy
Stir in remaining chocolate and preheat your oven to 325 F
>I’m going to chill the dough for a bit so it’s easier to handle

[Anonymous No.10243961]

>>10243947
Forgot pic

[Anonymous No.10244020]

Goddamn that’s dough was hard to scoop uniformly, sticky as hell. Probably should’ve chilled it longer but I got impatient.
>I already fucked up, I can almost guarantee these are gonna fuse together into one giant slab

[Anonymous No.10244030]

>>10243570
Glad I had power 20 minutes South, it clipped a few times but was fine.

[Anonymous No.10244053]

>>10243410
Unless the seals on your fridge are stuffed, don't worry about it. It wouldn't have gotten very warm in there in 30 hours. Your real concern is the freezer. Stuff would have defrosted and refrozen.

[Anonymous No.10244065]

>>10244053
My freezer was empty except for ice cubes and an ancient bag of sweet potato fries that I never had any intention of eating
First batch of cookies should be done shortly

[Anonymous No.10244076]

>>10243590
Spain here, it's not weird to open your pack of eggs and finding that some still have fresh chicken turds on them.

[Anonymous No.10244088]

I’m surprised they didn’t melt together. I wish I had brown sugar, these are as pale as a corpse. Oh well. Time for batch #2

[Anonymous No.10244127]

>>10244088
You could make a few pancakes while you're at it if you've got some jam or syrup to put on them.
And can't you tell of your eggs are safe to eat if the don't float above the surface of water they can be fully submerged in? Or is that a myth?

[Anonymous No.10244139]

>>10244127
No jam or syrup, I made pancakes like two weeks ago when I had lemons and powdered sugar. P. good. I can only eat like two of them before feeling like a toy getting raped with stuffing at Build-A-Bear
I've tried the floating egg thing a couple times but it's not reliable 100% of the time I think

[Anonymous No.10244142]

>>10244088
wow. those are baked?

[Anonymous No.10244152]

>>10244142
Yeah, for 17 minutes lol. Bleached sugar at a low temperature doesn't look good ever. Whenever I make blondies at 450 it browns decently but it's always gonna look like pale shortbread this low

[Anonymous No.10244180]

>>10244139

I get what you mean about pancakes, I can't stand themuself but everybody else thinks I'm crazy so I never second guess recommending them or cooking them for others.

I figured it wasn't 100% and it hasn't called me yet so I use as my go to. Lol

[Anonymous No.10244181]

>>10244152
they don't look appetizing. what's the taste like?

[Anonymous No.10244193]

>>10244180

It hasn't failed me yet**

Shameless phone poster

[Anonymous No.10244213]

>>10243543
>$8 is 20% of a weekly food budget
Do you have a job?

[Anonymous No.10244244]

>>10244213
I got really sick with pneumonia and had to leave my job. Starting to eat into my savings so I gotta be frugal
>>10244181
They taste like ordinary chocolate chip cookies, I probably should’ve baked them a try 350 instead of 325 but this recipe seemed okay

[Anonymous No.10244301]

>>10243510
>Amish Country Roll butter,
I wonder if you think it's significantly better? I have been buying 'cultured" butter from some company which is indeed more delicious.

[Anonymous No.10244302]

>>10244181
The bottoms cooked nicely at least

[Anonymous No.10244319]

>>10244301
It was just an example anon, I meant that I’d rather save some coins with cheap Imperial stuff rather than an expensive brand like Kerrygold or what have you

[Anonymous No.10244357]

Wa la, cookies are served
Enjoy in the company of family or friends ;_;
Thanks for blogging with me bois

[Anonymous No.10244367]

>>10244088
>>10244142
>>10244152
>>10244181
>>10244244
>>10244302
>>10244357
There's literally nothing wrong with white cookies you fucking nigloving cuckporn connoiseurs.

[Anonymous No.10244369]

>>10244357
cape cod anon back at it again

how many cookies are you eating tonight?

[Anonymous No.10244378]

>>10243605

I've literally never seen a pasteurized egg in the US ever. If they were pasteurized they would need less preserving, not more.

[Anonymous No.10244383]

>>10244369
I had a small reject one fresh out of the oven, probably gonna attack another 3 or 4 of them tonight with a tall glass of cow juice the way god intended
I made two batches with 12 and 9 cookies each respectively with my ingredients

[Anonymous No.10244391]

>>10244367
I never said there was anything wrong with white cookies, I just didn’t have a wide variety of things to use

[Anonymous No.10245542]

>>10243410
they will make mustard gas
i would wear a mask even to just throw them out

[Anonymous No.10245572]

>>10245542
You're 7 hours too late, r/memes