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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-30-2014, 07:40 AM | #1 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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frozen glaze questions
Hey guys I have a freezer bag of my rib honey glaze I made this winter sitting in the freezer. My plan was to have some on hand next time I wanted it and just defrosting it and using it. But whatever ingredient it is, has not let the stuff freeze. When you grab the bag it is like gel. So now I am wondering since it has not frozen completely solid is it safe or is it like it has been in the fridge for 3 months?
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04-30-2014, 09:14 AM | #2 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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If you can't find a rasonable reason because its like gel, through it away!
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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04-30-2014, 09:40 AM | #3 |
Knows what a fatty is.
Join Date: 08-31-06
Location: Lansing,MI.
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does it have alcohol in the glaze?
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Pit bitch to BBQBull super fast splash proof Red thermopen weber sjs with tamale pot mod 2 UDS 1 with a frankendome lid Oklahoma Joe sick burner Auber temp controller Char-griller Akorn Barn yard pimp bbq team Pit barrel cooker thanks to bbqbull |
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04-30-2014, 02:14 PM | #4 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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05-01-2014, 03:53 PM | #5 |
Take a breath!
Join Date: 02-19-14
Location: West Central, OH
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I do know that honey freezes at a very low temperature. Couple that in with all the salt etc. I would guess you have a much, much lower freezing temperature than water.
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05-01-2014, 04:00 PM | #6 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Maybe that's it. I think I am going to throw it away. Was a nice attempt at pre making it though.
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05-01-2014, 04:17 PM | #7 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I don't think you need to throw it away. Honey itself doesn't actually spoil and if it's been held at below freezing temps then bacteria can't grow.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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05-01-2014, 09:48 PM | #8 | |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Quote:
Well that's good to know. I suppose if everything is held "below" freezing then whether it froze solid or not bacteria cannot grow correct? For some reason I thought if it didn't freeze solid then bacteria could still have grown. |
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05-02-2014, 06:05 AM | #9 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Its fine. the only thing that freezes at 32 is pure water. adding salt or sugar to water drops the freezing point. Thus is how salt melts ice at below 32 degrees. Its not melting, the freezing point just dropped.
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05-02-2014, 07:22 AM | #10 |
Take a breath!
Join Date: 02-19-14
Location: West Central, OH
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