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Eric
Duck Prosciutto Dish
12 Thursday May 2011
Posted in curing, dehydration, emulsions, gels, hyrocolloids, maltodextrin, starches, thickeners, transglutaminase, vacuum sealing
Jet City Gastrophysics
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12 Thursday May 2011
Posted in curing, dehydration, emulsions, gels, hyrocolloids, maltodextrin, starches, thickeners, transglutaminase, vacuum sealing
Tags
30 of these.
Eric
Hello, I have a bunch of hydrocolloids which I have been using for various recipes, some say that they will expire in the next 3 months. I have a lot of it, do they really expire of can I still use them?
Can’t say for sure – I haven’t had any stop working for me. I don’t know of any spoilage issues or other associated health risks. I suppose you can keep using them until they stop doing their thing.