by Did67 » 29/03/13, 11:37
1) What is important is to locate, in French, the "preferably " ; that's what tells you that it's just a question of "taste" or "visual" quality ... This is what tells you that you can, if you want, consume afterwards!
2) Indeed, cream, like meat, fish, it "sucks" quite quickly. Like the sauces too ... As soon as there is sugar, proteins and a pH not too extreme, and a sufficient dilution ...
Are "anti-bacteria": very salty environments (hence the conservation in salt - be careful, the tendency to reduce salt for cardiovascular reasons increases the fragility of certain products - smoked - salted herring fillets, where shorter shelf life and which must be respected!), very acidic environments (hence lactofermentations - sauerkraut! - or vinegar preserves; hence also the stability of plain yogurts), environments highly concentrated in sugar (more than 50%) hence jams, candied fruits, etc ...), where dry environments ...
So there, you can go free in the date overruns ...
And conversely, wetlands, not too concentrated, rich in sugars and / or proteins are similar to culture gels: absolute danger! (The worst is the steak chopped, it is known, but others - cream rollmops, less acid, come close ...).
I eat my rollmops in simple vinegar. And in the vinegar, not much that develops like "bugs" ...
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