Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 > ok. > > so i frequently make the coconut mousse pie, and i also make this thing > that's sorta like cheesecake - raw cream cheese/rawegg yolks/raw > honey/vanilla. but there's only two of us, so we can never eat it in one > day. so far we haven't gotten sick from popping it in the fridge, and > generally we eat it within two days. > > is that sketchy with raw eggs? I wouldn't think so. My grandmother has passed down a Chocolate or Coffee frosting recipe that uses raw egg. It's a few days before the whole cake the frosting is on is entirely eaten up and she doesn't even keep the cake in the fridge! Just in a cool place like her garage. I'll post the recipe and the modification I made to it a little later. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 Mayonnaise freshly made with egg yolks lasts for a couple weeks refrigerated. I buy raw French mayonnaise on the store shelf (aka the fluff zone in the market) that lasts a month once open, so long as the date on the bottle has not been exceeded. The lemon or vinegar keeps it from spoiling. But my 1963 © _Joy of Cooking_ states: " Care must be used in storing all mayonnaise combinations under refrigeration, as they are subject to bacterial activity which may be very toxic without any evidence of spoilage. " This is true for any recipe with raw eggs that isn't heated that needs to store for more than a day or two. Refrigerate and you're fine. Frozen cheesecake ain't bad neither ;-) I would think if you had your own chickens, their eggs would be fine at room temperature for some time and you wouldn't have to worry so much. Deanna so far we haven't gotten sick from popping it in the fridge, and generally we eat it within two days. is that sketchy with raw eggs? - Katja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 At 05:23 PM 2/25/2004, you wrote: >I would think if you had your own chickens, their eggs would be fine at room >temperature for some time and you wouldn't have to worry so much. we do. i just wanted to make sure that once i make them into something, it'd be ok. i thought about the mayo too, but they mayo has whey, which is something of a preservative, so i thought a second opinion was a good call. i'm feeling pretty good about it now! thanks, katja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 >I wouldn't think so. My grandmother has passed down a Chocolate or >Coffee frosting recipe that uses raw egg. It's a few days before the >whole cake the frosting is on is entirely eaten up and she doesn't >even keep the cake in the fridge! Just in a cool place like her >garage. I'll post the recipe and the modification I made to it a >little later. Most of the old frosting recipes used raw eggs. I know that is frowned upon now, but with all that sugar I have a hard time seeing how bacteria can grow. Sugar is an antibiotic just like salt is ... it exerts osmotic pressure on the cell membranes of bacteria. Hence " sugar cured " hams. Has any study actually been DONE on raw-egg frostings or are they just frowned upon because of the raw eggs in principle? -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2004 Report Share Posted February 25, 2004 Sounds delicious. Mind sharing the recipe? ~ Fern From: " katja " <katja@...> > so i frequently make the coconut mousse pie, and i also make this thing > that's sorta like cheesecake - raw cream cheese/rawegg yolks/raw > honey/vanilla. but there's only two of us, so we can never eat it in one > day. so far we haven't gotten sick from popping it in the fridge, and > generally we eat it within two days. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 At 11:42 PM 2/25/2004, you wrote: >Sounds delicious. Mind sharing the recipe? > >~ Fern sure! i made cream cheese from raw yogurt i used i'd say about 1-2 cups of that, 4 egg yolks, a whole bunch of vanilla (yum!) - maybe 1-2 tablespoons?, and about a tablespoon of raw honey. i tossed it all in the mixer and mixed it up till it was...ya know. mixed. then i put it in the frige and it set up quite nicely. i had intended for it to be cheesecake, so i did it over the coconut " crust " in NT, but it didn't firm up quite enough to be really cheesecake. more like a very thick mousse. next time i think i'm going to serve it in bowls with blueberries... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 Thanks Katja! ~ Fern From: " katja " > At 11:42 PM 2/25/2004, you wrote: > >Sounds delicious. Mind sharing the recipe? > > > >~ Fern > > sure! > > i made cream cheese from raw yogurt > i used i'd say about 1-2 cups of that, 4 egg yolks, a whole bunch of > vanilla (yum!) - maybe 1-2 tablespoons?, and about a tablespoon of raw > honey. i tossed it all in the mixer and mixed it up till it was...ya know. > mixed. then i put it in the frige and it set up quite nicely. i had > intended for it to be cheesecake, so i did it over the coconut " crust " in > NT, but it didn't firm up quite enough to be really cheesecake. more like a > very thick mousse. next time i think i'm going to serve it in bowls with > blueberries... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2004 Report Share Posted March 16, 2004 How can yogurt be raw? Isn't yogurt always heated which kills all the enzymes? Helen > From: katja <katja@...> > Reply- > Date: Thu, 26 Feb 2004 14:25:54 -0500 > > Subject: Re: raw egg shelf life > > At 11:42 PM 2/25/2004, you wrote: >> Sounds delicious. Mind sharing the recipe? >> >> ~ Fern > > sure! > > i made cream cheese from raw yogurt > i used i'd say about 1-2 cups of that, 4 egg yolks, a whole bunch of > vanilla (yum!) - maybe 1-2 tablespoons?, and about a tablespoon of raw > honey. i tossed it all in the mixer and mixed it up till it was...ya know. > mixed. then i put it in the frige and it set up quite nicely. i had > intended for it to be cheesecake, so i did it over the coconut " crust " in > NT, but it didn't firm up quite enough to be really cheesecake. more like a > very thick mousse. next time i think i'm going to serve it in bowls with > blueberries... > > > > Quote Link to comment Share on other sites More sharing options...
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