Guest guest Posted November 21, 2008 Report Share Posted November 21, 2008 Ellen mentioned not being able to tolerate the least bit of mold on berries. My dad taught me a neat trick this summer - if you soak the berries in cold water and white vinegar for a little while - that inhibits the growth of mold. I don't have a precise formula - so you will to guess, the way I do. Works great when I remember to do it. Similarly, from an article I read earlier this year, don't forget to add vinegar to homemade mayonnaise, which inhibits the growth of bacteria in raw-egg mayonnaise, giving it longer staying power. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2008 Report Share Posted November 21, 2008 Thanks, Mara. I will try to guesstimate an appropriate concentration of white vinegar in water to keep the fresh berries mold-free. This would really help me. I used to make mayonnaise with raw eggs, but I haven't done that for years, as I rarely ate enough mayo to make the effort worthwhile. I vaguely recall that the recipe included vinegar, but that I had to use lemon juice instead, as my allergist wouldn't let me use any types of vinegar. A few years ago, I had ELISA/ACT food allergy tests, and the lab that did these informed me that distilled vinegars were safe for me, because they don't contain yeast. So I started using distilled white vinegar but not discussing it with my allergist :-) At any rate, if/when I make mayonnaise again, I will be sure to use distilled white vinegar. Thanks again. Ellen " Mara Schiffren " wrote: > Ellen mentioned not being able to tolerate the least bit of mold on > berries. > > My dad taught me a neat trick this summer - if you soak the berries > in cold water and white vinegar for a little while - that inhibits the > growth of mold. I don't have a precise formula - so you will to guess, > the way I do. Works great when I remember to do it. > > Similarly, from an article I read earlier this year, don't forget to add > vinegar to homemade mayonnaise, which inhibits the > growth of bacteria in raw-egg mayonnaise, giving it longer > staying power. > > Mara Quote Link to comment Share on other sites More sharing options...
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