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Left phil honey nut cream cheese out for 5 hours. it is still cool to touch, firm in texture, and no bad smell. is it ok to eat

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Vernon Taylor

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Before refrigerators most cheese was kept at room temperature in a covered cheese dish. Soft cheese was kept in a pantry or a meat safe and only loosely covered.

Cheese is a fermented food and as such keeps much longer without spoiling than fresh food and yours contains honey which is a preservative.
Most cheese is also salted, which is another preservative.

Even when cheese has begun to turn bad I haven't ever heard of anyone getting ill from eating it.

Posted on Mar 10, 2018

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Andrew Taylor

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Yes it is fine.

Posted on Mar 10, 2018

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ThaMp3Doctor

ThaMp3Doctor

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SOURCE: ice cream not firm

The freezer bowl is sensitive. Go ahead and thaw it out until you can hear the liquid swishing around inside - usually letting warm water run through it is sufficient for thawing. Then refreeze the bowl, making sure the bowl is sitting flat/level in the freezer. When making ice cream with this unit, letting the freezer bowl sit out for even 20 minutes can unfreeze it enough so that you only get sludge. Do not remove the freezer bowl until you are immediately ready to pour the ingedients into the bowl. You can even pre-chill your ingredients by letting the ingredients sit in the freezer for about 15 minutes - although I have found that this usually has the opposite effect of what you have just experienced --> the ingredients usually freeze up so fast that the mixing paddle is no longer able to turn.

Good luck!

-Tha Mp3 Doctor

Posted on Mar 17, 2009

ThaMp3Doctor

ThaMp3Doctor

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SOURCE: Slimy residue when eating product

Most likely the type of heavy whipping cream. I have successfully used TG Lee and Publix brand Heavy Whipping Cream, and have not experienced the problem you are reporting. It was downright delicious.

Posted on Mar 20, 2009

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1 Answer

Can you freeze sour cream


From the Internet:
"Answer: You can freeze it if you plan to use it in cooking or baking, but it is not recommended if you plan to use it as a dip or on your baked potato. Sour cream separates when frozen and takes on the consistency of cottage cheese. It's fine to use, but won't have the texture you would expect"

freeze sour cream Google Search

Anthony

Apr 15, 2018 | Ice Cream Makers

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Do you have any recipe for milk free ice cream? For lactose intollerant diet?? Perhaps Almond Milk or Soy Milk.


Here are some of the useful steps to make a milk free ice cream.
1.) Microwave the chocolate and butter-substitute for thirty seconds in a microwave-safe bowl.
2.) Add a dash of salt, and a splash of vanilla extract to taste.
3.) Put a scoop of marshmallow fluff into the bowl and stir it in thoroughly.
4.) Remove the spoon, lick it clean, and wait up to 5 minutes for your mixture to become room temperature.
5.) Place it in the freezer for 50 minutes, remove, and if it is still not frozen well, then stir it thoroughly and place it back in the freezer for another 20 minutes.
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Jun 26, 2008 | Rival 8550-X 5 Quart Ice Cream Maker

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Can you freeze a mixture of cooked sausage,cream cheese,and grated Parisian cheese


You can freeze just about anything. It is just what will the cream cheese look like when it thaws.

Sep 23, 2017 | Ice Cream Makers

2 Answers

Problem with my chocolate side. Will not remain as firm ice cream. Becomes liquid ice milk. I turn chocolate side off. After I turn back on it may still be liquid but not firm ice cream.what can I do?


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Jan 10, 2016 | Ice Cream Makers

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Out of cream of tartar. What can I use from my cupboard to substitute?


see here
http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-cream-of-tartar.html
or
http://frugalliving.about.com/od/makeyourowningredients/qt/Cream-Of-Tartar-Substitute.htm
or any of a number of articles.

Possibly the function of cream of tartar in ice cream making is to stablise egg whites so the ice cream is similar in texture to whipped cream or meringue so you might try "use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely". Have fun experimenting !

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Homemade Ice Cream Inconsistency


It is possible, but the rivals don't have much power. In an hour it should be frozen anyway. I have an 8550X5 and it never got very firm. Now the gears are stripped. Typical for Rival.

May 10, 2010 | Rival 8550-X 5 Quart Ice Cream Maker

1 Answer

Ice cream maker doesn't chill


The machine must be upright for 24 hours before using it.

If it was stored on its side or upside down you MUST wait 24 hours with the machine in the correct upright position. The 'person' who delivered mine made sure he tumbled it over and over again scanning shipping labels even though it said everywhere fragile and this side up.

If the machine does not work at cooling after 24 hours there is a problem and it should be returned.

Do not expect rock hard ice cream, but thick scoop-able medium firm soft-serve is easy to get as a result. A few hours in the freezer will harden it more.

Nov 08, 2009 | Cuisinart ICE-50BC 1.5 Quart Ice Cream...

1 Answer

I have the machine but not the manual that goes with it.


Things You'll Need:
  • Fruit
  • Blender
  • Vodka
  • Lemon juice
  • Sugar, honey or agave nectar
  • Ice cream maker or freezer
  1. Choose your fruit or even blend more than one kind of fruit. As a general rule, it is best to use juicy, pulpy fruit, such as watermelon, mango or strawberries; however, you can add a splash of orange juice or even throw in banana for extra cream. Blend your selected fruits well in a blender.
  2. For every 2 or 3 cups of blended fruit, add 1 Tbsp. of vodka and 2 Tbsp. of lemon juice. If you are serving sorbet to children or cannot consume even these small amounts of vodka, simply replace with lemon juice; however, know that you will not be able to taste or feel the effects of vodka in your finished product.
  3. Blend sugar into the mix; however, add just a spoonful at a time, tasting until you reach your desired level of sweetness. As an alternative to sugar, you can use honey or even agave nectar.
  4. Place your mixed sorbet in an ice cream maker to freeze for the creamiest results. If you do not have an ice cream maker, simply place your sorbet in the freezer for a few hours; however, sorbet will be a bit harder in texture but just as tasty if frozen in the freezer.

Aug 23, 2009 | Musso Lussino Dessert Maker 4080 1.5 Quart...

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