To make a hard-boiled egg, the American Egg Board suggests placing one or more eggs into a pot of cold water, then bringing the water to a boil. As soon as the water boils, the heat can be turned off and the eggs allowed to sit in the hot water.
A:Sour cream may be safe to eat after the expiration date passes, but is ideally discarded after the expiration date since that date indicates the last date food or beverages are safe to consume. The expiration date on foods falls into the broader category of food labeling. The expiration date indicates the maximum date foods stay fresh; eating foods past expiration dates may pose health and safety risks, including dairy products like sour cream and milk.
A:A double-yolk egg occurs when a chicken's eggs get backed up in their oviduct system, causing two yolks to be encased in a shell. The occurrence is very rare, happening in about one out of 1,000 eggs, which has lead some people to believe various superstitions are attached to breaking open an egg that has two yolks in it.
A:The weight of an average egg yolk is 18 grams, approximately 30 percent of the total weight of the egg. The thick, clear white part of the egg, called albumen, makes up 60 percent of an egg's weight.
A:According to EatByDate.com, unopened Parmesan cheese stays fresh for two to four months past the printed package date when stored in the refrigerator. Frozen, unopened Parmesan cheese stays fresh for six to eight months past the printed package date. Parmesan cheese should be stored properly for maximum freshness.
A:To make a hard-boiled egg, the American Egg Board suggests placing one or more eggs into a pot of cold water, then bringing the water to a boil. As soon as the water boils, the heat can be turned off and the eggs allowed to sit in the hot water.
A:Milk typically can be left out at room temperature for about two hours before spoiling. The rate of milk spoilage at room temperature depends upon how much milk is in the container and how cold the milk is when removed from cold storage. In some instances, spoilage occurs after the two-hour mark.
A:Milk curd forms when milk curdles. During curdling, chemical processes cause casein, the milk proteins, to clump and form curds. People can deliberately curdle milk by using agents such as rennet, which is involved in the making of cheese, or acids, such as vinegar and lemon juice. Milk also curdles naturally when it spoils. The liquid that remains when milk has curdled is called whey.
A:Eggs that have reached their expiration date typically remain good for another 3 or 4 weeks. FDA regulations require newly cartoned eggs to carry an expiration date 30 days from the time they were packaged.
A:Hard-boiled eggs stay fresh for up to one week in a refrigerator, according to the USDA Food Safety and Inspection Service. Water used for boiling removes the eggs' protective coating, increasing the chance that bacteria enters the shell.
A:Cracking eggs on a flat surface rather than the edge of a bowl helps to keep egg shells out of the bowl. If pieces of eggshell end up in the bowl anyway, using your finger to remove the egg shell is unhygienic, and using a spoon is often difficult.
A:A hard boiled egg can be kept safely at room temperature for approximately two hours. Refrigerate any hard boiled eggs that will not be eaten immediately; doing so will prevent spoilage and potential food-borne illness.
A:Milk is not an antacid. An antacid is a nonprescription drug that is used to treat heartburn and acid reflux. People should not take antacids with milk, because milk can absorb antacids and reduce their effectiveness.
A:Using a timer to track cooking time is the best way to ensure that hard-boiled eggs are done. Hard-boil eggs can be cooked using multiple techniques, but all techniques lead to a cooking time of about 10 to 12 minutes in a pot of boiling water.
A:To scald cream, you need to heat it in a pot on the stove to just below the boiling point, which is about 180 degrees Fahrenheit. It should be removed from heat at that time to prevent it from boiling over and givng the cream a scorched taste. Scalding cream is most often called for when infusing other flavors into the cream for a specific recipe, including ice cream flavors.
A:If the brie cheese is refrigerated, the rind is easy to remove by trimming it off. If the brie cheese has been sitting at room temperature, the cheese can be scooped away from the rind after cutting into it.
A:The easiest egg poachers to learn to use are metal poachers that fit into an ordinary pan. Usually, poachers have four cups for holding raw eggs. Measure water into the pan so that it doesn’t touch the cups. Bring the water to a simmer, place the egg poacher into the pan and cook the eggs for 2 to 6 minutes, depending on how firm you want the yolks.