🔎

My Basket ()

  • 2

    answers
  • 802

    views
Answer »
Merrill

Merrill is a co-founder of Food52.

added over 1 year ago

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

How_to_make_a_custard_part_1

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

added over 1 year 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.

No need to email me as additional
answers are added to this question.