Morning all,
I am in need of some help. I need to find some chocolate bar shaped silicone molds, ideally about 100g in each bar although I could go for smaller bars but not much.
Could you please let me know where I can get some from in the UK as I could do with ordering them by the weekend, only I have got fudge bars I need to make.
Thankyou for your help.
Amazon have a couple:
Check more discussion of this question.
While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse the oil.
However, one of the peppers became covered with white mold.
The two peppers were put in at different times, as they ripened, since I only got half a dozen peppers from the plant, and they all ripened at different times.
The first pepper went into what had been an unopened bottle of olive oil, after I cut out a small blemish, and removed the stem and top of the pepper. It floated at the top of the oil for a few days, perhaps as long as a week, before sinking to the bottom of the bottle.
The second pepper was added about 1.5-2 weeks later, and was more intact (there was no blemish, so I only removed the top to remove the stem and expose the seeds). That pepper floated on the surface as well, but about 1.5-2 weeks later, I noticed that it was still floating, and was now covered with a patch of fluffy white mold just above the surface.
What did I do wrong here? How could I prevent this from happening next time?
Unfortunately...I think that other answer gave some dangerous information.
Sticking a raw pepper in oil and letting it sit out is dangerous. Not only could the moisture cause mold apparently but sticking something like that in oil runs the risk for botulism.
You could reduce the risk of mold by using dried peppers, but botulism is still there.
Check more discussion of this question.
One of my wooden spoons has mould on it (black spots, not able to be removed by surface scrubbing - I went on holidays without clearing the dishwasher...).
Is there a way to remove the mould? Or should I just buy a new wooden spoon?
If its soaked in the spoon, I'd not risk it for an inexpensive wooden spoon. A soak in a bleach solution is the common treatment though. I'd buy a new one or replace it with a high temp silicone spoon (no unremovable mold issues in the future then!)
Check more discussion of this question.
My pack of Gorgonzola came with greenish/blue mold. is it okay to eat that mold? I intend to eat the cheese by itself.
Gorgonzola, like any other blue cheese, is supposed to have mold. It should have blue mold radiating from "veins" through the middle, like so:
Normally this pre-existing mold actually helps prevent other molds from growing, but if you see more than one type of mold (especially a different colour like green or black), then you should throw it out, because it is a soft cheese. If it's just the blue, it's perfectly fine and expected.
Check more discussion of this question.
A few weeks ago I made some homemade bread pudding. We had a few servings of it, the weather got hot and humid, and I soon learned that mold really likes bread pudding too. The pan is a stoneware pan.
I rolled up my sleeves, got some really hot water, and scoured it as best as I could but it still has dark spots and a moldy "funk" to it. I don't really want to use it like this. Is there a way that I can clean this pan or is it a lost cause?
I use bleach to remove mold and mildew stains from my bathroom and while the process would be gross, I would think that once thoroughly washed the bleach wouldn't cause any harmful effects to the pan or to future snacking humans.
Check more discussion of this question.
A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam. It was wrapped in wax paper and was told that I could leave it out on cold, shady spot of the counter until it was broken up, at which point I needed to refridgate it. I left it in the paper for a couple of weeks and imagine my surprise when I went to get a slice and it had what looks like white mold growing on the top. It has spent only three weeks on the counter and appears to be in a yellow parafin wax (it's got printing on it, so I'm assuming it's wax).
Can I still eat it? If I wash off the mold, would that make it better? Should I have put it in the fridge?
If it is edible, how exactly should I store it after it's cut?
I was really looking forward to that cheese.
I believe that if you cut/scrape off the mold the rest will be fine.
With a huge chunk of wrapped and refrigerated parmigiano reggiano, for example, I have been scraping it off before grating it for over 18 months now with no ill effects.
Check more discussion of this question.
