frozen glaze questions

cmwr · Apr 30, 2014

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?

Enrico Brandizzi · Apr 30, 2014

If you can't find a rasonable reason because its like gel, through it away!

burningwood69 · Apr 30, 2014

does it have alcohol in the glaze?

cmwr · Apr 30, 2014

burningwood69 said:
does it have alcohol in the glaze?

No alcohaul. It has corn syrup, honey, ketchup, pineapple juice, butter, cider vinegar, brown sugar, plus all the spieces and onion garlic ect. I am not sure what in the mix refuses to freeze.

Nvoges · May 1, 2014

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.

cmwr · May 1, 2014

Maybe that's it. I think I am going to throw it away. Was a nice attempt at pre making it though.

MS2SB · May 1, 2014

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.

cmwr · May 1, 2014

MS2SB said:
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.

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.

Untraceable · May 2, 2014

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.

Nvoges · May 2, 2014

Untraceable said:
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.

I agree 100%

frozen glaze questions

cmwr

is Blowin Smoke!

Enrico Brandizzi

Babbling Farker

burningwood69

Knows what a fatty is.

cmwr

is Blowin Smoke!

Nvoges

Take a breath!

cmwr

is Blowin Smoke!

MS2SB

is Blowin Smoke!

cmwr

is Blowin Smoke!

Untraceable

Babbling Farker

Nvoges

Take a breath!

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