Post B4EpwUtU4PcY5ixpQW by nemo@mas.to
 (DIR) More posts by nemo@mas.to
 (DIR) Post #B4EpjNd3lmPdnM1jSC by MissConstrue@mefi.social
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       Hey, question for the pastry chefs and food scientists in my pocket pal group, in the category of "Will this kill me?"I made cowboy cookie dough last weekend. I baked four trays and then put about two trays worth in a sealed catering container in the fridge. I just took the dough out, and it smells like I added booze to the dough. Not unpleasantly so, the aroma is that of an oak aged old cognac. But I've not added cognac to this cookie dough.   I don't understand fermentation, but I don't think anything in dough can ferment in a fridge, can it? Ingredients: butter, ground oats, wheat flour, cinnamon, salt, baking powder and soda, lemon juice, milk chocolate chips and dark chocolate bar bits.Anyone know what could cause this, and if it's dangerous? (I baked and ate a cookie, but Daughter is convinced I'm mere moments from an Ergot episode where I will declare myself a witch and start a bonfire. To be fair, it is Friday, so I might...)
       
 (DIR) Post #B4EpoMoQEY6Ui4ifZ2 by mirabilos@toot.mirbsd.org
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       @MissConstrue nothing bad in declaring yourself a witch. Next bonfire is scheduled for Friday the 20th, 14:46:02.5 UTC.
       
 (DIR) Post #B4EpsOrEZStmDBxRei by kauer@aus.social
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       @MissConstrue refrigeration - even freezing - only slows, but does not stop biological processes like fermentation, decay etc.
       
 (DIR) Post #B4EpwUtU4PcY5ixpQW by nemo@mas.to
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       @MissConstrue As long as there is no fuzz, no mold (no colors at all), eggs haven't been used (salmonella). No sharp, extremely sour, or very artificial smells. If there is an odd, sticky slime on the surfaces, kill it with fire… Anyone with a weak immune system, pregnant individuals, very young children, or the elderly shouldn't consume that… It's better to always be in the 'better safe than sorry' zone… Oats and flour ( have wild yeast and bacteria) 1/2
       
 (DIR) Post #B4EpwVm4nRI0p2VQWG by nemo@mas.to
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       @MissConstrue 2/2  in combination with moisture and sugar can produce alcohol and alcohol esters. 💡In regards to ergot, well… ergot causes gangrene. :awesome: ✨ 👍Better stick to Lysergic acid diethylamide twenty-five.