Guest guest Posted March 23, 2012 Report Share Posted March 23, 2012 Seems like it should just ferment more...There can't be anything magic about 8 hours. If it were summer and really hot it might take even less. If it smells and tastes OK, I would go for it! Kathy > > Hey All, > I made mayo yesterday with 1T of whey. I left out to ferment for the day, but forgot to stick it in the fridge after 8 hours. > It sat out for 24hours. Do I need to toss it? Or is it still OK. Never sure how long is too long.... > Thanks in advance for the advice. > Jo > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2012 Report Share Posted March 23, 2012 On 3/23/2012 8:00 PM, Kathy wrote: > > Seems like it should just ferment more...There can't be anything magic > about 8 hours. If it were summer and really hot it might take even less. > If it smells and tastes OK, I would go for it! > But I'm wondering whether what might be wrong with it isn't going to smell and taste bad, at least not right away. There must be SOME reason why the recommended ferment time for mayo is 7 or 8 hours rather than the usual 24+. This is probably a question for Sally Fallon. Gail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2012 Report Share Posted March 25, 2012 On 3/23/2012 3:44 PM, Jo Schifsky wrote: > > Hey All, > I made mayo yesterday with 1T of whey. I left out to ferment for the > day, but forgot to stick it in the fridge after 8 hours. > It sat out for 24hours. Do I need to toss it? Or is it still OK. > Never sure how long is too long.... > Thanks in advance for the advice. > Jo > Jo, this is probably too late to be useful, but I was extremely interested in this for my own reasons, being kind of paranoid about such things and an avid maker of my own mayo. So I posted the question on the discussingnt group and got a reply I'll paste below. I found it extremely reassuring. Gail Below is a quote from the Alton Brown show Good Eats mayonnaise episode. He is a very main stream kind of cook who explores the science behind food prep. He has just told us how to make a mayo at home and then says.... " And there we have it. Ah, good body, nice cling, and the flavor, mm, just try to get that out of a jar. But it does fit in a jar. Now I usually cover my fresh mayo and leave it at room temperature for 4 to 8 hours. [camera does a double-take on the jar] Now take it easy. Take it easy. I know. Leaving raw eggs in this zone sounds like crazy talk. But here's the thing. There's a small, tiny, infinitesimal, little chance that, uh, that egg yolk was contaminated with salmonella. Now the cold of the refrigerator would prevent that salmonella from breeding but it will not actually kill it. Acid, on the hand, will. And with a pH of, wow, 3.6 this is a decidedly acidic environment. But for reasons that still have lab-coaters scratching their heads, acid does its best bug killing at room temperature. So leaving this out for 8, 10, even 12 hours is sound sanitation. After that, straight to the refrigerator for no more than a week. You can even put it in the door. " This is a guy who is serious about food safety and safe food temperatures, etc, etc, etc. If even HE says that mayo (without whey! just egg, oil, salt, and lemon juice/vinegar) should sit out on the counter for up to 12 hours then I say that is best practice. As for the 24 hour mayo... well, I dunno. I think standard rules apply here - if it smells fine then taste it, if it tastes fine then eat it but if you are so worried that you aren't going to enjoy it then toss it. I honestly wouldn't be worried about it being " bad " , but if you are then don't eat it. You can read the rest of the transcript for that Alton Brown show here: http://www.goodeatsfanpage.com/Season4/Mayo/MayonnaiseTranscript.htm And you can get transcripts for almost all Alton Brown shows here: http://www.goodeatsfanpage.com/gefp/index.htm Alyss One of the Lovely and Talented DNT Moddies discussingnt-owner Quote Link to comment Share on other sites More sharing options...
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