facebooktwitterRSS
- Advertisement -
  • Most Commentedmost commented up
  • Most Emailedmost emailed up
  • Popularmost popular up
- Advertisement -
 

« News Home

HELOISE The great mayo debate -- to cool or not to cool?



Published: Wed, August 3, 2005 @ 12:00 a.m.



Dear Heloise: I have a question about sandwiches made with mayonnaise. I was always told not to make sandwiches with mayo that you have to transport unless you can keep them cold. My co-workers say that isn't true, and it got me to thinking. So, what's your take on this? Annie J. in Del Rio, Texas

Annie, after doing some checking, here's the scoop: It is suggested by manufacturers to keep sandwiches (or any dishes made with mayo) cool (in an ice cooler or using ice packs or an insulated cool pack) until they can be placed in a refrigerator. They shouldn't be left out of refrigeration for more than a couple of hours.

Opened jars of mayo and salad dressings should be kept in the refrigerator, while unopened jars are fine on the pantry shelf.

Hope this helps and you can enjoy a delicious sandwich right now! Heloise

P.S. What is real mayo? The Food and Drug Administration says mayonnaise must contain at least 65 percent oil by weight, plus vinegar and egg or egg yolks. It may contain spices and natural seasonings except turmeric and saffron, as yellow color might suggest added egg yolk.

Dear Heloise: A reader was questioning if it was safe to leave a slow cooker on for eight to 10 hours while she was not home. I had the same concern, so my husband replaced the outlet I use for the slow cooker on my countertop with a GFI (ground-fault interrupter) outlet. If the cooker should short out, it will trip and immediately turn off. You could add a timer to it if you wanted it to turn off before you got home. I do feel safer leaving it on now when I am away. Sandy from Verona, Va.

Dear Heloise: I read one of your columns recently where a reader suggested throwing a slice of bread into the container with cookies to keep them soft. While this is a great suggestion, here is some additional information:

The bread should be white, as the taste of the flavored bread can be absorbed by the cookies. Adding bread to the container with cookies that have frosting or already have a lot of moisture will make the frosting and cookies too moist, and the result will be soggy cookies with slimy frosting. Michele Tungett, Springfield, Ill.

Dear Heloise: Here's a snack I put together for a quick treat: Stir 1 or 2 teaspoons of artificial sweetener into 1 cup plain, fat-free yogurt, then add 1 tablespoon strawberry jam and stir gently (to leave small clumps of the jam). A cool, yummy treat for a hot summer day. For some extra crunch and nutrition, sprinkle 1 tablespoon toasted wheat germ on top. Sandra Pierce, Johnson City, Tenn.

XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.

King Features Syndicate




Comments

Use the comment form below to begin a discussion about this content.


News
Opinion
Entertainment
Sports
Marketplace
Classifieds
Records
Discussions
Community
Help
Forms
Neighbors

HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2014 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes | Pittsburgh International Airport