You might have put wax paper accidentally in the oven or thinking to do so- the first question that popped up in your mind must be Does wax paper burn in the oven? In short, a big YES, can burn in the oven. However, it’s only moisture-resistant, not heat-resistant so the wax will melt, and paper will catch fire in the kitchen.

Does wax paper burn in the oven?

First of all, let’s understand what’s wax paper. Wax paper, a common kitchen commodity, is made from a thin layer of paraffin wax either on one side or both sides. This coating gives it a non-stick and moisture-resistant surface. So you can use it to cover food in the freezer or roll dough.

But will it get burnt if you put it in the oven? Wax paper is not heat-resistant, so it’s obvious that it will get burnt in the oven. Firstly the layer of wax will start to melt, and the paper left will catch fire. This is not only a waste of the food inside the oven, but also it will make the walls and base of the oven dirty.

Never ever use wax paper in the oven to save your kitchen area from setting on fire. Now you must be thinking, if not wax paper, then what to use in the oven?

What to use in the oven, if not wax paper?

There are a lot of choices for you to pick from while baking things. The first and most common choice is parchment paper. It is moisture-resistant, grease-resistant, non-stick, and, most importantly, heat resistant. Thanks to its silicone coating, you can safely use parchment paper in the oven. Its ideal temperature lies between 420° to 450° F.

Parchment paper lets you bake delicious treats without the fear of getting burnt as long as you’re keeping the ideal temperature in the oven. Of course, if you don’t know the ideal temperature, you can always check it in the manufacturer’s instructions on the package.

Conclusion

The overall point of this whole thing is that the wax paper can definitely get burnt in the oven. No matter what temperature you set, the wax will melt, and the paper will catch fire. So if you don’t want to spoil your mood or food, do not risk putting wax paper in the oven, even by mistake.

Use parchment paper in place of that; it’s safe, heat-resistant, and non-stick. Bake your cookies like a pro with parchment paper, not wax paper.

References

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Pickles are sour and salty food found in most kitchens. It’s mostly used as a side food, but some prefer to eat it whole because of its unique flavor. Just like kids don’t want their chocolate or ice cream to end, we adults don’t want our pickles to end; that’s why we like to use it for as long as possible. So let’s get to know more about pickles.

What are pickles?

Pickles are available in different flavors, types, and sizes. Even there are several different methods of making pickles using various acid bases. As a result, each pickle comes with its unique flavors and makes your tongue demand more.

Pickles can be bought from supermarkets, or you can also make them at home. Regardless of what pickle you are making, the basic process remains the same.

The basic idea of pickling food is to preserve and increase its food life. The process of pickling can also be used to add acidity to various ingredients, even a whole dish. Other flavors can also be added.

Pickling is also known as fermentation-based preservation process, which usually refers to brining method. Pickled cucumber is the most common pickle in many stores—the base used to make pickles or brine contains an acid like a type of Vinegar. To get a unique flavor, other ingredients are added with the acid.

Ingredients can vary from spices, sweeteners, fresh and dried herbs, sometimes even dried fruits (orange or lemon peel). You can literally pickle any food you see. However, the most common pickles are onion, cucumber, and green olives.

Process of making pickles

The main ingredient in making a pickle is the pickling liquid. This liquid should be full of flavors and go well with the flavor of other ingredients too. But mainly, its pH level should be lower than 4.6

We can say that Vinegar is the commonly used liquid to make pickling liquid as it has high acidity. Other citrus juices like lemon juice are also used but added to the Vinegar most of the time.

You can use any type of Vinegar and mix different flavors. Only salt is added to the ingredients which have too much moisture. In this case, you’ll be making a pickling brine that has a more salty taste than acidic taste.

Methods of making pickle

There are basically 4 types of methods used to make pickles: quick-pickling, fermented, salt-brined, and vinegar-brined.

1. Quick-Pickle

As the name suggests, pickles that are made quickly are quick-pickles. They are made at home, usually in small quantities. They are also known as fresh pickles.

A fresh cucumber mixed with different flavors (as per your choice) is placed into a heat-proof and air-tight jar. Then sizzling pickling liquid is poured into the jar and covers all the ingredients. You have the option of heating the ingredients along with pickling liquid, but this will only make the ingredient lose their crispiness.

2. Fermented

Salt is used to ferment foods to draw the moisture from ingredients. After these microbes start to multiply as their sugar is present in the liquid, these microbes form lactic acid that helps in lowering the pH and pickles it. The mixture should be left to stand, and during this, microbes produce acid and a yeasty flavor.

3. Salt-brined

As discussed earlier, a salt-brine method is where salt is added to draw out the ingredients’ moisture. This is done to create a pickling base. This also helps the pickling liquid penetrate vegetable or fruit walls and fill the ingredients with flavors.

Ingredients are left to sit in this liquid for hours before rinsing them and placing them in a jar. Only after this vinegar-based liquid is added to the jar, and then the jar is closed tightly.

4. Vinegar-brined

In this method, extra moisture from the food is taken out by soaking it in a salt brine or vinegar solution, draining it, soaking it, and the same steps go on. This process lets you pack your ingredients with as many flavors as possible and provide a crunchy texture. However, it’s a traditional recipe, so don’t expect your pickle to be made before 9 days.

Do pickles need to be refrigerated?

When you buy pickles from your grocery store, where do you find them in the refrigerator? No, so that means they taste well without refrigerating them. But that doesn’t mean that you can’t store them in the fridge.

If you get confused about whether or not to put them in the fridge, remember where they were placed when you bought them. If you took it out of the fridge in the store, then store it in your fridge at home. If you took it out from a shelf, you could place it on your kitchen shelf without any tension.

You can also look at the package to get a correct idea of where to store it. For example, it is advised to store pickled meats in the fridge, you know, to be safe. However, most pickles can be easily stored at room temperature without even a slight change in their flavors.

Conclusion

The conclusion arises that it is completely your choice to whether or not to store the pickles in the fridge. A quick piece of advice would be if you store pickles in the refrigerator, you will have to eat cold pickles, and when you have sensitive teeth, it’s no good for you.

On the other hand, pickles taste very delicious both at room and cold temperatures. The choice is all yours.

References

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Of course, parchment paper can go in all of the above-mentioned things. You just need to be careful while using it in the air fryer.

Parchment paper is a basic commodity of every kitchen. Whether you want to line your baking sheets or just want to cover your delicious little treats to store in the refrigerator, parchment paper has many uses. But what makes people confused is where to use it. That’s the confusion we are here to clear. So keep reading to know more about parchment paper.

What is parchment paper?

Parchment paper is made from silicone coating, giving it properties like non-stickiness, grease-resistant, heat-resistant, and moisture-resistant. It is available in both bleached and unbleached forms. Its coating makes it a better choice than wax paper with a paraffin wax coating.

Parchment paper- Uses

Parchment paper comes in rolling sheets and pre-cut sheets. According to us, pre-cut parchment sheets are a better option. Let us look at how you can use parchment paper for different purposes.

• You can line your cake pans or baking sheets with parchment paper. Lining baking sheets with parchment paper gives you the advantage of not greasing them, and also, you will not face any issues while taking your cookies off the paper.
• You can prevent your baked treats from sticking together in the refrigerator by putting sheets of parchment paper between them. The parchment paper you used for baking can also be used here.
• Parchment paper can be used as a piping bag that will prevent the flavored icing from leaking and lets you smoothly decorate your cookies or cakes.
• Say goodbye to dirty kitchen slabs by placing parchment paper before starting the cooking process, and voila, the counter is clean.
• Use parchment paper as a funnel to pour ingredients into your mixing bowl or jars with little openings.

Can parchment paper go in the oven?

Most parchment paper brands mention the maximum temperature at which you can use parchment paper. So yes, parchment paper can go in the oven as long as you’re not overheating the oven. It is designed for cooking and baking purposes mainly.

It is made from silicone coating, which gives it a heat-resistant property. But while using it in the oven, you should follow all the instructions provided by the manufacturer, whether it’s about the time or temperature. In some cases, when you leave parchment paper in the oven for too long, it can burn. So follow the guide before using it.

Never place parchment paper directly in the oven. Instead, place it in a cake or baking tin first, then place it in the oven.

Can you microwave parchment paper?

It is a common and logical concern about putting paper in the microwave. However, in the case of parchment paper, it is totally safe to use it in the microwave. Generally, papers are made from substances that are not heat-resistant, but parchment paper is no usual paper. Its silicone coating makes it too durable to survive in hot temperatures.

In temperatures not rising above 420° F, parchment paper will not get burnt. But while cooking oily and fatty foods, the temperature can go beyond that, so in that case, microwaving parchment paper will get it burnt.

Can parchment paper go in the toaster oven?

Toaster ovens are small ovens in which you can bake, heat, or toast food. If you’re worried about whether or not you can use parchment paper in the oven, don’t worry; you can safely use it in the toaster oven. Its non-stick and heat-resistant properties make it a great fit to use in the toaster oven.

If you leave parchment paper in the toaster oven for too long, it can get dry and even burn your food.

Can you put parchment paper in an air fryer?

If you’re being careful enough, then yes, you can put parchment paper in the air fryer.

Just follow these simple tips, and you can safely use them in the air fryer.

1. Check the maximum temperature mentioned in the manufacturer’s instruction.
2. Make sure you’re using parchment paper, not wax paper.
3. Do not put oversized parchment paper in the air fryer basket. Instead, measure the size and cut accordingly.
4. Do not try to do everything on your own. Instead, follow exactly what the instructions say.

Can parchment paper go in the freezer?

As we told you above, parchment paper has non-stick and moisture-resistant properties, so you can absolutely use it in the freezer. In addition, you can use it to protect a range of food items. Not only protecting, but parchment paper also helps prevent items from sticking together like cookies or fish cakes.

The only drawback of using parchment paper in the freezer is that you’ll have to stick it with tape or something like that. Also, parchment paper does not stick to itself like foil paper, so when you wrap your food items, you’ll have to secure the paper with something so that the food doesn’t fall off.

To provide extra protection, wrap your food in a layer of parchment paper, seal with tape, and wrap an aluminum foil layer above it. This makes sure your food is safe inside.

Conclusion

The conclusion arises that parchment paper can safely go in the oven, microwave, toaster oven, air fryer, and freezer. Its silicone coating is responsible for all these facilities as it gives it a non-stick, heat-resistant, grease-resistant, and moisture-resistant surface. No more worrying about baking your cookies or storing them in the freezer with parchment paper as your delicious treats are in safe hands.

There’s only one rule to make the best use of parchment paper: following all the instructions given on the packaging.

References

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Apple juice pleases our bodies, but it bothers us where to store it if made or bought in huge quantities. Does apple juice need to be refrigerated? Whether you make it at home or buy it from the store, you should store it in the refrigerator. It’s simple and compulsory to do so. Be it opened or unopened, its place is in the fridge, so keep it there.

Here’s our complete guide on apple juices. If you feel confused about this juice, this guide will help you out.

Does apple juice get spoiled?

Unfortunately, our favorite apple juice can get spoiled when fermentation starts. You can easily tell if your juice has gone bad just by smelling it. If you smell something like alcohol, then your juice has definitely gone bad. Small bubbles or a cloudiness appearance are also signals of your juice going bad.

After smelling, you should start looking for signs of discoloration. If your juice’s color has gone dark, it’s gone bad.

You should immediately throw the juice out if you notice any mold in or out of the bottle.

You can also check if the juice is spoiled or not by looking at its package. If it’s swollen, then it’s not suitable for drinking. Even the packaging itself says this.

How long can Apple juice last?

The life of the juice depends on how it is being stored and whether or not it’s pasteurized. A pasteurized bottle or carton of apple juice has an expiration date and can even last one week past the expiry date. Once you open the pasteurized juice, finish it in under 10 days.

On the other hand, concentrated or canned juices can last for about 9 months. However, it is always advised to look for signs of spoiled juice before drinking, especially when you bought the juice a long time ago.

Where to store apple juice?

Store the original, refreshing taste of apple juice in a refrigerator, especially when opened. Unopened canned or bottled juice should be stored in a dark and cool place, but once it’s opened, its ideal storage place becomes the refrigerator.

If you want to increase the life of the juice, the simple solution is to freeze it. You can freeze it in many ways, like making ice cubes or as a popsicle. Ice cubes of the juice can be later used in smoothies or any other drink.

When you freeze juice, you should know that it expands, so don’t store unopened juice in its original packaging to freeze.

Conclusion

Just like you need a home to stay at your best, apple juice needs the refrigerator to be at its best flavor. In short, you need to store the apple juice in a refrigerator; otherwise, it can get sad and go bad. Also, if you follow our quick storage tips, you can eventually increase the shelf life of the juice. Like you can freeze it for later use.

To avoid drinking bad apple juice, look for the signs we told you before drinking it. Then, just keep following our simple tips, and you’ll keep yourself and your juice healthy.

References

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Parchment paper can get so hot that it can get burnt if you leave it for too long in the oven. But that doesn’t mean you shouldn’t use it in the oven. You can use parchment paper up to the maximum temperature mentioned in the manufacturer’s instructions.

Parchment paper is high heat-resistant because of its silicone coating. This makes it safe to use in the oven, and many people use it for various purposes. But little did they know that parchment paper has a maximum heating point. It is mentioned on the packaging of every brand’s parchment paper.

Keep reading to know more about parchment paper.

Parchment paper

Parchment paper is nothing but paper covered in silicone coating. This coating makes it different from a normal paper by giving it a heat-resistant, non-stick, moisture-resistant, and grease-resistant surface. These features make it a suitable choice for doing so many things in the kitchen. For example, not only cooking, but parchment paper also helps in doing mess-free cooking.

We often use parchment paper in the oven but sometimes forget to take it out. So what will happen if we don’t take it out? Will it get too hot? But what is too hot? Let’s understand it more clearly.

Parchment paper max temperature

The maximum temperature of parchment paper in the oven can be determined by its packaging. The manufacturer’s instructions clearly mention the maximum temperature you should use parchment paper. Most of the brands offer a maximum temperature between 450 to 500 F. It’s sometimes surprising to know that a single sheet of paper can handle such extreme temperatures.

But you know everything has a limit. Just like a human body can withstand temperature only to a limit same goes with parchment paper. It is just paper, and it can burn if you stretch it beyond its heating temperature. So if you don’t want the parchment paper to get burnt, then always read the instructions and use it at the mentioned temperature only—no more than that.

Uses of parchment paper

Parchment paper has many features and has many uses both inside and outside of the kitchen. Let’s look at some of its uses inside the kitchen.

• You can use parchment paper to cover cookie sheets. It will keep your sheet tidier, and there will be no hard crusts left after baking.
• You can use it on the same cookie sheet again as long as it’s dry.
•  Cook your dishes in it
• You can use parchment paper to decorate your cookies by using it as a piping bag.
• If you want to store your food items in the fridge, you can wrap them in parchment paper to stop them from getting moist.

Conclusion

Everything has a limit, and you should not cross that limit. When you cross a limit with a person, you know how angry they get. The same goes for parchment paper. Though it wouldn’t get angry when using parchment paper beyond its mentioned heating temperature, it is more likely to get burnt. Although every brand has a different maximum temperature- usually the temperature lies between 450 to 500 F.

Do not worry about the parchment paper crossing its maximum temperature as long as you cook foods that require less temperature. Apart from cooking and baking, parchment paper has many more uses, and one should be familiar with it to get as much as benefits from parchment paper.

References

The post How Hot Can Parchment Paper Get? appeared first on Kitchen Matts.

There is a higher chance that parchment paper can burn if put inside the oven but only when you leave it for too long in the oven or line the baking tray with more than the needed size.

Every person who uses parchment paper is always worried about whether it is safe, where to use it, and questions like these. It is normal to get worried, after all, it’s a matter of our health. Parchment paper is made with a silicone coating that makes it suitable for a lot of purposes like baking or lining. Keep reading to know more about parchment paper and get all your doubts cleared.

Most parchment paper brands let you use it at a temperature between  420° to 450°. If you use parchment paper at a temperature more than mentioned on the packaging, then you can expect it to catch fire. For example, baking cookies or cakes requires the temperature mentioned above, but baking pizzas require at least 500° F.

If you don’t want the parchment paper to burn in the oven, always follow the manufacturer’s instructions. This way, you can safely use parchment paper in the oven, and it will not get burnt.

Yes, it is absolutely safe to use parchment paper in the oven. Its non-sticky and heat-resistant surface make it a great tool in the kitchen. You can use it for various things like wrapping food, baking, or warming food.

Use it to cover your food before putting it in the oven to warm up so that there are no food scraps all over the walls and base of the oven. It will also save you the time of cleaning your oven after warming the food.

While baking cookies or cake, parchment paper makes it easy for you to remove them without getting stuck to the paper.

We all use one thing in place of another, sometimes by mistake, sometimes on purpose. For example, if you used wax paper instead of parchment paper, whether by mistake or not, its effect depends on where you used it. If you are wrapping foods or covering the dough to put it in the freezer, you can use each of them instead of the other.

But what happens when you use wax paper instead of parchment paper in the oven? Parchment paper is heat-resistant because of its silicone coating, but it is made from paraffin wax coating when it comes to wax paper. This coating gives it a non-stick surface but is not heat resistant. So when you put it in the oven, the wax will melt even at normal temperature, and the paper can catch fire.

To sum it up, we must say that parchment paper is totally safe to use in the oven. You don’t have to worry about it burning as long as you’re using it at the temperature mentioned in the manufacturer’s instruction. Most brands use the maximum temperature between 420^o to 450^o F.

There are other uses of parchment paper other than baking, like wrapping, lining pans, or covering the kitchen counters for mess-free cooking. By chance you run out of parchment paper, you can always use oiled baking paper in place of it. But never use wax paper in place of it. It will catch fire.

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Wait, is that mold? Now you’re worried if the mold on chocolate is safe to eat? It’s not molded actually because chocolates never form mold. So you can eat your chocolate tension-free. But what’s this whitish layer? Why is it formed? Sit tight because we’re going to clear all your doubts. Keep reading because it gets interesting from here.

Can chocolate form mold?

We often notice a white layer on top of our chocolates and wonder if it’s mold. Practically, chocolate can’t form mold because moisture leads to mold growth, and chocolate lacks humidity. The chalky and fuzzy white layer formed on chocolate is called the chocolate boom. Sure the boom affects the taste of your chocolate, but your chocolate is totally safe to eat.

We often buy tons of chocolate bars at once, and there is always one bar left in the end that we completely forget about. It lies there in the back of the fridge, but it’s doesn’t grow mold. Mold needs moisture, and chocolate doesn’t have water.

The whitish layer on chocolate is often misinterpreted as mold. But in reality, it formed because it was exposed to a different temperature or external moisture. The fat or sugar in the chocolate crystallizes and forms such a layer.

Why does chocolate turn white?

Your chocolate is turning white not because it’s getting old; it’s turning white because it’s blooming. These whitish spots do not harm your chocolate but change the taste slightly. So let’s see what blooming means and how it forms.

Boom is basically of two types- fat and sugar.

Fat bloom happens when the chocolate isn’t properly tempered or stored, and the temperature changes unexpectedly. Fat bloom gives the surface a white-grey look and a powdery and soft consistency. Because of this, it looks like the chocolate has grown fungus.

Sugar bloom happens when your chocolate comes in contact with moisture. This makes the sugar crystals melt on the top and what remains is powdery residue. This gives an appearance of a mold.

Chocolate manufacturers keep the chocolate in such a place where it doesn’t bloom. So if you see a chocolate bloom on a packet you just bought, it’s probably because the shopkeeper stored it in such a place.

Tempering Issues

As we mentioned earlier, when chocolate is not tempered correctly, it tends to bloom. Tempering can be a difficult process. It requires proper heating and cooling of chocolate. The smooth and glossy finish you see is because of tempering. It also prevents the chocolate from melting any soon in your hands.

Several brands are making varieties of chocolate to compete in the market. But most of these chocolates are not properly tempered and have a porous surface. As a result, they lose flavor and texture very soon. Badly tempered chocolate will degrade quickly and create fat bloom.

Buttery bloom

Cocoa butter is the type of fat that stays rigid even at room temperature. Interesting, right? A buttery bloom on your chocolate can occur when your chocolate contains cocoa butter that melts while storing then solidifies inappropriately.

For example, when you accidentally leave your chocolate out in the heat and then take the melted chocolate to freeze in the fridge. That’s how it gets a fuzzy layer and uneven texture.

The white spots that look exactly like fungus are only cocoa butter.

Is the bloom bad?

When chocolate bloom occurs, it makes the chocolate less attractive and pleasing to the eyes of the eater. As a result, it doesn’t look like your delicious chocolate bar; instead, it has dull white patches all over it.

Keeping aside the appearances, a chocolate bar, when bloomed, is safe to eat and will not be bad for your health in any way. So you can still eat it to satisfy your tongue. However, if you are familiar with every flavor of your chocolate, then a bloomed chocolate might not satisfy you. This is because blooming comes with a slight loss of flavors.

So if you don’t like the taste of the bloomed chocolate, then use it for other purposes like making hot cocoa or baking or any other recipe that calls for melted chocolate.

How to fix the bloom?

Bloom has nothing to do with any health problems, but not everyone likes the chalky texture on top of their chocolate. But that doesn’t mean you should throw out proper healthy chocolate. You can still eat it with a little fixing.

To get back the original texture of your chocolate bar, you need to perform a re-tempering process at home. First, melt the bar of bloomed chocolate, mix it, and then pour it into a mold (any shape or size). Once it is cooled, the fat and sugar will get remixed in the chocolate, and you will get the lovely glowing texture of your chocolate back.

However, you should know that every time you re-temper the chocolate, it loses a little flavor each time. You might not be able to notice the loss of taste any soon in cheap brands. But if you’re doing this with expensive chocolates known for their exclusive taste, you’ll find the changed taste in seconds.

How to prevent chocolate boom?

Yes, the chocolate boom can be prevented! The most beneficial way would be to store your chocolates in a dry and cool place with a stable temperature. Whatever chocolate you’re using- cooking, white, milk, or dark chocolate, the key to preventing bloom is proper storage space.

An interesting and weird fact about chocolates is that they blend the flavor of anything that’s near them. So please don’t put it close to any food with a strong odor and seal the chocolate tight.

The ideal temperature to store chocolate is 65 and 68 degrees Fahrenheit with humidity of 50-55%, not more or less.

When you store your regular chocolates properly, you’ll see that they last up to 6 months after their expiry date. Chocolates that contain less fat and sugar are supposed to last longer than chocolates that contain nuts and wafers.

When does chocolate grow mold?

As we mentioned earlier, chocolate doesn’t provide the necessary conditions for a mold to grow. But chocolate can still develop mold because of the ingredients present inside it. The main ingredient from which chocolates are made is cocoa. Cocoa beans can develop mold after harvesting if dried in a damp environment with very little ventilation.

Most brands pay huge prices to make sure that cocoa beans don’t develop mold after harvesting. However, cheap chocolate manufacturers don’t care that cocoa beans have mold; they use it directly in making chocolate. This molded flavor can be noticed in their chocolates, and also the mold starts to show on the surface after some time.

How to tell the difference between bloom and mold?

Chocolate doesn’t provide a suitable environment for mold to develop, but its ingredients can be behind mold. Now mold and chocolate bloom look the same, so how do you tell which is what?

When you see a white, fuzzy layer growing from your chocolate surface, then it’s mold. You can make sure by wiping it, and if it doesn’t properly remove, it’s definitely molded. You will also be able to see green spots on your chocolate if it’s molded (don’t eat it!).

If there’s a chalky thin white layer on the top of your chocolate and wipes easily when you run your fingers through it, then it’s just chocolate bloom.

What to do if you accidentally eat chocolate mold?

The human digestive system will usually digest the mold on chocolate like any other normal food. However, it completely depends on your immune system whether the mold will make you sick or not. If you have a strong immune system, then the mold can cause no harm to your body.

Conclusion

The thing you’re misinterpreting as fungus or mold is, most of the time, just chocolate bloom. If it’s mold, then you’ll be able to notice it clearly. Chocolate bloom happens because of fat and sugar present in your sugar, and its presence shouldn’t bother you unless you’re very specific about tastes.

If you think that the whitish layer on your chocolate is mold and does not bloom, then you might be right. It can occur for many reasons, like molded ingredients or exposure to too much moisture. Reputed brands take care of all this, and that’s why their chocolates are so expensive. This mold problem is most likely to be noticed on cheap chocolates, so if you think that your chocolate has grown mold, throw it out immediately and buy a new one.

References

The post Is Mold On Chocolate Safe To Eat? appeared first on Kitchen Matts.

Merely a drop would be enough into your frosting or cookie dough. But while using it, we might wonder does food coloring really expire.

Most food colorings don’t include any key ingredients that can spoil or go moldy, allowing them unspecified durability if properly stored. So you can use it as long as it’s not dried out, smell funny, or changed color.

Various food colors include powder, paste, liquid, gel, etc.

Food Colors are used in decorating cakes, making candies, concentrated drinks, gelatin desserts, and various other colorful food and drink items we come across usually.

How long does food coloring last?

If you notice even a slight change in the texture or consistency of food color, stop using it immediately since it’s not healthy anymore.

For example: In Gel-based food colors, if the gelatin is all dried up or becomes harder, it’s a sign that it is rotten. Similarly, for a liquid food coloring, the consistency of the liquid gets thicker or soaked.

Artificial Food dyes contain no raw elements that can be dangerous. They are so concentrated that they can be utilized for a long time. Just make sure to tighten the bottle caps after every use.

You can go through all the information provided below to easily know if your food coloring has become useless or the tips and tricks to use them for a long period.

Liquids often turn concentrated or gel-like when they get spoiled. To use them for a longer duration, put a few drops of hot water with a little stir to get a water-like consistency so that it could be used again.

• 2. Gel-Based Food Coloring 

They can turn hard or dry out if it is not properly stored once it’s fully dried; it’s better to buy a new one.

https://www.youtube.com/watch?v=JtsS_czo

Powdered form of the food color is perfect for long-term storage as it cannot dry out. Close the lids or caps tightly after every use.

Homemade things are chemical-free, last long, and have merely any side effects. So why not make food color at home? Since you will be using ingredients like turmeric, beetroot, blueberries, cabbage, spinach, etc., the food color can last for 2 weeks if you keep them refrigerated.

To make sure your food coloring lasts for the long term, you will want to make sure

• Seal the container after the use as air can dry out the liquid, paste, and gel food colorings.
• ‌Shift the food color into an airtight container.
• If something falls into it mistakenly, don’t use your fingers to take that out
• Use a different spoon every time you use the food color.
• Do not keep the food color bottle in front of heat or sunlight.

You can store them at 65-85 degrees room temperature, requiring no refrigeration.

As per the FDA, every consumable product should have an expiry date to avoid health hazards. But that doesn’t mean it suddenly becomes poisonous or dangerous.

Expiration dates help with inventory control, so a store will sell the older stock first. But if you store them properly, they won’t expire. However, artificial food colors cause serious side effects, such as hyperactivity in children, cancer, and allergies.

Follow the steps above for storing the food dyes for a lifetime.

Although it sounds foolish, food manufacturers still have to print expiry dates on consumer products due to various legalities.

It’s like a precaution one takes to avoid such situations. So for those who strictly follow the expiry dates can buy a new one to avoid any dilemma on using it. Still, that doesn’t give a sure-shot answer to throw them away just because it’s passed the expiry date. One can use it if it’s in good condition; the rest choice is yours.

This is because the usage of food colors is quite minimal and not quite often. So if you want to use it after some time and find out that it’s expired, yet in a proper condition, you can use it. Otherwise, you would have to buy a new one every time you want to use it, keeping in mind that you don’t use it regularly.

Researchers cannot find any link between specific food colors and their behavior. Until now, no such study has claimed the above statement.

Synthetic Food dyes are made of chemicals and contain zero ingredients that can harm or affect anybody. Therefore the above statement is still not proven.

The Food and Drug Administration continues its tests on yellow food coloring. Still, it is claimed that we have no immediaaate or short-term hazard of comsuming it.

Most food colors don’t have an expiry date; if they do, that’s just because some legal guidelines do not sell any outdated and stale food products in the market. To ensure a long duration of the food colors, keep them away from heat and store them in an airtight bottle or containers.

Natural homemade food colors can last for 2 weeks only if kept in a refrigerator because they are made from natural ingredients. To know till when you can use the dye is by mentioning a label of the date of preparing it. 

If you follow the above instructions, you can store the dye for an everlasting period until you notice any changes in its appearance. Then, make your recipes attractive and interesting with these refreshing and beautiful food dyes.

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Can you bake cookies on wax paper? Sadly, you cannot bake cookies using wax paper but you can use it instead to store cookies. This is because wax paper can get melt while baking the cookies.

We all get this urge to try something new, like trying a funky outfit or cooking something in the kitchen. If you’re cooking for the first time, then there are chances you’ll get confused between a lot of things like wax paper and parchment paper. Both look very similar and have a lot in common but not everything. Let’s see more about these terms.

Wax paper is made from a coating of paraffin wax. Chill, this wax coating is safe for your food items. This layer of paraffin wax provides a non-stick and moisture-resistant surface which is great for wrapping your delicious treats. People often confuse wax paper with parchment paper. Despite having similar qualities, these two are very different from each other.

Parchment paper is made from a coating of silicone, making it non-stick and moisture-resistant. It is also heat-resistant, whereas wax paper is not. It is used for baking as well as cooking purposes. You can use parchment paper in place of wax paper no matter where you use it.

If anyone ever puts this on your mind that you can bake cookies on wax paper, they give you the wrong information. There are a number of reasons you can’t bake cookies or anything else on wax paper. Why?

First of all, wax paper is made from a coating of paraffin wax, which is not heat-resistant. Once the wax paper gets to a temperature higher than room temperature, the wax starts to melt. As the wax melts, there’s only paper left, and it will catch fire.

Secondly, where will the melted wax go? It will go straight into your cookies and make them full of wax. And we think you wanted delicious cookies, not wax cookies. The paper burning will also make your cookies burnt.

Parchment paper is made from silicone coating, making it a great heat-resistant material for up to 420° F. You can safely use it in the oven to bake cookies perfectly. There’s nothing to worry about your cookies getting filled with wax or burnt.

Not only is parchment paper useful while baking cookies, but you can also use it before and after baking too. Before baking, you can roll the cookie dough by covering it between two sheets of parchment paper. This way, the cookie dough will not stick on the rolling pin or the rolling board. After you bake the cookies, parchment paper helps remove the baked cookies easily.

While parchment paper is a basic thing found in everybody’s kitchen, people often run out of it and do not realize it until it’s time to bake something. Of course, you can get it from the market if you have time, but you can always use these alternatives to save your day when you don’t have one. However, wax paper is not a good choice here.

Silicone baking mats, also known as baking sheets, can be used as an alternative when you don’t have parchment paper. They can bake cookies just like parchment paper, but the cost will be a little high. The cost may be high, but there are benefits too. You can use it several times, and it can last for years.

If you don’t want to spend so much baking cookies, cookie sheets are always there. But to use them for baking cookies, you have to grease them first with oil so that cookies don’t get stuck to the pan. Of course, if you’re making cookies that are non-stick on their own, like chocolate cookies, then there’s no need to grease it.

In the end, we can say that you should not take the risk of baking cookies with wax paper. After all, you don’t want to ruin all your hard work with one wrong choice. If you have already made the cookie dough and are now looking for something to bake it, use parchment paper instead. This should be your first choice. If there’s no parchment paper available somehow, then cookie sheets or baking sheets are a good choice.

No matter what you use, just don’t use wax paper even by mistake.

1. https://en.wikipedia.org/wiki/Cookie

2. https://en.wikipedia.org/wiki/Cookie_dough

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Does pudding need to be refrigerated? It depends on where you picked it from the store. First, remember if it was stored on refrigerated or unrefrigerated shelves. Pudding bought from the refrigerated shelves also needs the same storing environment at home. Whereas the unrefrigerated ones can rest peacefully in your kitchen cabinet until opened.

Does jello pudding need to be refrigerated?

Jello milk tetra packs don’t need refrigeration, whereas the ready-to-eat puddings are different. These ready-to-eat packs have different packaging and are made with less preservatives, making their shelf life very short. These can be stored at room temperature in your pantry but won’t last very long.

Powdered jello pudding can stay in the fridge safe for 7 days. Additionally, you can increase the life of powdered jello pudding by storing it in a place where the temperature doesn’t change.

Food items stored in an environment where temperature frequently changes from cool to warm, and vice versa, have more chances of getting spoiled. This is because the temperature change lets moisture from the air create condensation in the packages.

However, you should know that both Jello ready-to-eat pudding and powdered pudding should be refrigerated once opened. There are various ways to refrigerate the Jello pudding, depending on how you plan to serve it.

How long can pudding sit out?

We often buy things in large quantities because we like eating them. We eat them slowly at a time and sometimes forget them to store in their adequate place. The same goes for pudding too. You left it outside for a long time. Now you’re wondering how long pudding can sit out?

Shelf-stable puddings come with an expiration date. So don’t worry if you leave it unopened in your kitchen cabinets and forget about it. As long as it doesn’t cross its expiration date, you’re good to eat it.

The thing with homemade puddings and bread puddings is that they can sit out for 2 to 3 hours. So eating expired pudding can lead to food poisoning.

Does snack pack pudding need to be refrigerated?

Snack pack pudding cups are shelf-stable, and that means no refrigeration. This makes it a reliable and delicious treat that you can take anywhere. However, once you have opened it, either finish the whole cup or refrigerate it if you want to eat it later.

If you’re unsure about the refrigeration process, just check the packaging of the snack pack pudding. If it says it needs to be refrigerated, do the same. And if it says it doesn’t have to be refrigerated, then don’t. Just remember, once opened, there are more chances of spoilage if unrefrigerated.

Apart from buying packaged puddings, other types of pudding can be made at home.

Types of pudding

You all are familiar with the cooked or instant pudding that comes with milk usually. But there are several other types of puddings you’ll want to taste. Some pudding versions are Indian pudding, chia pudding, diplomat pudding, corn pudding, bread pudding, and hasty pudding.

Indian Pudding

The classic Indian pudding includes cornmeal cooked using scalded milk, sugar-coated, sweetened with treacle, let to thicken steadily, then baked to set for serving. Whipped cream, a creamy sauce, or ice cream spread over with heavy, hard whipped cream or cider sauce. You can also serve sliced apple with ice cream and this pudding as your next favorite breakfast dish.

Chia pudding

Many healthy recipes like overnight oats and muffins have chia as one of their ingredients. Besides being part of healthy recipes, chia is also a main ingredient. For example, Chia pudding is made with chia seeds along with other ingredients.

If you love overnight oats, chia pudding will become your love too. It’s made by soaking chia seeds in any plant milk you prefer giving you a filling and earthy dessert. If you like to eat pudding during breakfast, you can top chia pudding with fruits to make it a healthy dessert.

Diplomat pudding

A cold dessert made in a mold known as Diplomate au Bavarois came to be called diplomat pudding. There are two ways of preparing this pudding.

The most popular method is by soaking the ladyfingers in Kirsch or rum-flavored syrup. It will then be layered with apricot fruit, Bavarian cream, jam, candied fruit, or a custard. Then it will be refrigerated and removed from the mold. Refrigerated pudding will be covered with fruit sauce or custard sauce.

Corn pudding

It’s a rich and creamy culinary dish made from water thickener, corn stew, optional flavoring, moreover any ingredient that’ll add to the whole texture and taste. It’s traditionally used by rural southern and northern united states as a staple food, especially in Appalachian communities.

Bread pudding

Stale bread and custard are used to make bread pudding. If you’ve never tried bread pudding before, you must be thinking, why is something that’s stale used? The ingredient might not sound pleasing, but the taste will make it your favorite dessert. Nutmeg and cinnamon are traditionally used to flavor it and include nuts and raisins.

Hasty pudding

The reason it’s called hasty pudding is that it’s made very quickly. You’ll have to cook cracked cereal grains in water or milk until they create a thick consistency like porridge or oats. No crazy ingredients are needed to make this pudding. It was a common breakfast that the poor could afford back in the day.

The pudding was cheap and easy to make and provided energy to the body until lunchtime. There are various types of hasty pudding prepared with water and corn in American colonies, but the above method got the name of hasty pudding.

Pudding tricks

When you’re making pudding for yourself or serving it at a party, you must’ve noticed that it lasts only 3-5 hours. So if you just made your pudding, you should let it cool down for some time. The more you allow it to sit out, the more it’ll taste as a pudding should.

Letting your pudding sit makes the gelatin smooth and gets settled. You should also never overheat your pudding. Heat it to the extent it is capable of, and you’ll clearly notice it while making the pudding.

Once you have cooked it, cool it in the refrigerator for at least an hour to ensure that it’s easy to serve. If you want to serve the pudding in a bowl, place it in a pot filled with cold water and boil it.

Once the purring mixture begins boiling, you’ll add egg whites, salt, and sugar. Once the boiling gets low, close the heat, and cool it to room temperature. It will not be worse to let it out overnight to settle, but cold pudding will be better.

References

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