Posted by Gerard on November 12, 1997 at 20:59:15:
In Reply to: Homemade Mayo Safe? posted by Teva on November 12, 1997 at 03:37:41:
: Hi:
: I would like to begin making my own mayonnaise at home, but
: am concerned about salmonella in the eggs. Is my concern
: justified, and if so, what can I do to address the concern other
: than to use the freshest eggs possible? a water bath?
: Also, I am wondering how people handle recipes that require
: wine of some sort. I don't drink very often so I don't have
: a bottle of wine available when I cook. It wouldn't bother
: me to buy a bottle, but I don't use wine everyday so it is
: my understanding that wine goes bad after a couple of days even in
: the refrigerator. It is such a waste to buy a bottle
: of wine just to cook a meal and have to throw out the rest of the
: bottle. Is there a solution? Is there a type of wine that might
: hold up better than for a couple of days so that I can use it again
: soon thereafter?
: Any input appreciated.
Forget salmonella, its a fed ruse.If its present the freshness of the egg don't make a difference, its already present when the egg is laid. More people are killed by coca cola machines,.
Wine keeps for months corked and refrigerated, say isn't this a pro forum?