The goodies you grabbed up last week. Shop now »
🔕 🔔

My Basket ()

All questions
2 answers 1143 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 4 years ago

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

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  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 over 4 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.