Your Sunday Kitchen Sessions Plans
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The Sunday Kitchen Sessions Collection
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Hi Jules
I’m looking forward to trying this meal plan out. To take some pressure off the rushed weeknights.
What about the raw egg in the miso mayo in the same dish that Astrid mentioned above? Is it ok to keep it for 5-6 days?
Thanks
Nerida
Excellent Nerida!
Yes the egg in the miso mayo is fine because it is pasteurised with the boiling water. You only need to heat to about 65C to pasteurize.
Plus theres the acid from the vinegar and the salt from the miso – the bugs don’t stand a chance!
I still have some left in the fridge that I’m having for lunch today and it’s 3 weeks old.
Let me know how you get on with the plan 🙂
Jx
Hi Jules!
Such a great idea!
I am just a bit concerned about the fish. Will it really keep that long just in the fridge? Do you use a special cooling area in your fridge (0 degree area?)
Best Regards from Austria,
Astrid
Yes it does Astrid!
It will actually keep for longer than 5-6 days. I had some for dinner on Tuesday that was 10 days old and it tasted beautiful.
Once fish (and all meat) is cooked, it is less perishable because cooking has killed most if not all of the bacteria on the surfaces so you’re starting with a clean slate. And if you put it in a sealed container in the fridge it isn;t being exposed to new microbes either.
Just the regular part of your fridge (4C) is fine – although cooler is always better.
Hope things in Austria are going as well as possible for you!
Jx