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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
avimom
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Fri, Nov 23 2007, 10:14 am
I by mistake left a stick of margarine out overnight. Is it still ok to use?
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cindy324
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Fri, Nov 23 2007, 10:29 am
yes.
margarine is so artificial that it won't even grow mold, so I heard.
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greenfire
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Fri, Nov 23 2007, 10:32 am
throw it out ...
(okay I admit to having an aversion to margarine - even when fresh)
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Pickle Lady
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Fri, Nov 23 2007, 10:33 am
cindy324 wrote: | yes.
margarine is so artificial that it won't even grow mold, so I heard. |
hahaha thats funny but I think true
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MiracleMama
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Fri, Nov 23 2007, 10:39 am
If it feels cold, keep it. If not, toss it.
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chocolate moose
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Fri, Nov 23 2007, 11:15 am
When I worked in kashruth one of the rabbis who was a food expert said that marg. doesn't even need refridg.
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MahPitom
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Fri, Nov 23 2007, 11:26 am
I am pretty sure margarine was used as a military staple, along with sugar cubes, chocolate, salami… because they don’t need refrigeration.
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avimom
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Fri, Nov 23 2007, 3:19 pm
threw it out already. Decided better safe than sorry...
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shanie5
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Sat, Nov 24 2007, 6:24 pm
margarine is fine left out.
many people keep their butter out too (so its always soft for their bread.)
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mommy24
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Sat, Nov 24 2007, 8:20 pm
its fine,where I buy my groceries, they don't even put the margerine in the refrigerator section.
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greenfire
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Sat, Nov 24 2007, 8:24 pm
many people leave margarine out so it doesn't get too hard to spread ... not sure why you threw it out ... cream cheese would have been a different stitch ...
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rachel19977
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Sun, Dec 09 2007, 4:18 pm
Heh. Some mini-markets here in Israel have thier margarine on shelves, and not in the fridge at all. Guess that's okay!
My mil always used to leave margarine out overnight so it will get soft so she can use it for her baking the next morning. Guess that's okay too!
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realeez
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Sun, Dec 09 2007, 6:55 pm
When we had a blackout for over 24 hours, we were told not to worry about the margarine - (throw e/t else out but the margarine was ok...)it's for sure fine left out overnight.
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