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Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 2 years ago

I would probably get rid of them -- better safe than sorry!

How_to_make_a_custard_part_1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 2 years ago

Sometimes a fermented fruit can be cooked with some vinegar or simple syrup and you can make a glaze or a syrup for a future something. If I were to do this I would refrigerate what I made and taste when cold. If it still tastes "off" to you, toss it, yes, but I often add random bits & bobs to muffin batter and no one is the worse for it.