How Do I Know How Long Somethign Is Good For?

Decorating By motherofgrace Updated 11 Jun 2010 , 4:43pm by motherofgrace

motherofgrace Posted 7 Jun 2010 , 9:07pm
post #1 of 17

hey there,

When you are making something (ie whoopie pies) and the recipe doesnt say how long it will stay good for, how can you figure it out?

16 replies
indydebi Posted 7 Jun 2010 , 10:25pm
post #2 of 17

stuff like that doesn't last long enough for me to worry about it! icon_lol.gif

jqorso Posted 7 Jun 2010 , 10:52pm
post #3 of 17

If I'm not sure, I go with what will go bad first. For instance, if it has shortening and milk only (just an example) I figure the milk will go bad first and go with the expiration date on the milk.

Sniff tests are my next option.

If it's for someone else I will go by "when in doubt, throw it out".

Oh and if you really want to know, most colleges and universities have food science experts who can look at your recipe and get that information for you. I'm not sure if it costs though.

However, like indydebi said, sweets like that don't last long around my house.

motherofgrace Posted 8 Jun 2010 , 7:38pm
post #4 of 17

lol i actually wanted to add it to my inventory for the farmers market, I think i will make them an good for like 3 days thing, would you like to see the recipe?

motherofgrace Posted 8 Jun 2010 , 7:39pm
post #5 of 17

½ Cups Butter (Room Temp)
½ Shortening
1 Cup Sugar
2 Tsp Vanilla
2/3 evap. Milk
2 Tsp Meringue Powder

Mix Everything, Beat on med-high for FULL 30 Minutes


I use margerine instead of butter

jqorso Posted 11 Jun 2010 , 3:21am
post #6 of 17

Is that just the filling for it? Also, why margarine instead of butter? Just curious.

Oh and I don't think it will expire after just 3 days. However, for quality of the product, it might be a good idea. Then people will hurry and eat it, get addicted, and then come back for more! It's brilliant, brilliant, brilliant! icon_lol.gif

motherofgrace Posted 11 Jun 2010 , 3:40am
post #7 of 17

im just starting out, using my own money (which is my baby bonus) And no one notices the difference lol. Whe i start making money I will switch over

tesso Posted 11 Jun 2010 , 4:05am
post #8 of 17

save this link you will love it. http://www.pastrywiz.com/storage/refridgerated.htm

jqorso Posted 11 Jun 2010 , 4:09am
post #9 of 17

I hope I didn't make you feel bad by asking. I made margarine in a chemistry class once, so I'm not a huge fan. It was fun to make, but kind of put me off eating it.

Good luck with your business! icon_biggrin.gif

motherofgrace Posted 11 Jun 2010 , 4:16am
post #10 of 17

no its ok......

thanks for the link!

jqorso Posted 11 Jun 2010 , 4:17am
post #11 of 17

That's a great link tesso! I'm going to bookmark it.

Thanks!

JessicasSweets Posted 11 Jun 2010 , 4:28am
post #12 of 17
Quote:
Originally Posted by -Sweetheart-

lol i actually wanted to add it to my inventory for the farmers market, I think i will make them an good for like 3 days thing, would you like to see the recipe?




farmers market? u can sell ur baked goods there without a licence? How do you get into that?

motherofgrace Posted 11 Jun 2010 , 3:14pm
post #13 of 17

here (in alberta) The farmers market, and trade shows are the only place I can sel withouit a license.

tinygoose Posted 11 Jun 2010 , 3:36pm
post #14 of 17
motherofgrace Posted 11 Jun 2010 , 4:00pm
post #15 of 17

thank you!

sexy_baker Posted 11 Jun 2010 , 4:02pm
post #16 of 17
Quote:
Originally Posted by -Sweetheart-

here (in alberta) The farmers market, and trade shows are the only place I can sel withouit a license.




Wow, that's neat! No more hassles to think of.

motherofgrace Posted 11 Jun 2010 , 4:43pm
post #17 of 17

i still have to follow labeling regulations tho, itsn ot a free for all

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