💾 Archived View for dioskouroi.xyz › thread › 29432257 captured on 2021-12-03 at 14:04:38. Gemini links have been rewritten to link to archived content

-=-=-=-=-=-=-

Drinking year-old eggnog to put science to the test (2014)

Author: nielsbot

Score: 15

Comments: 11

Date: 2021-12-03 17:04:11

Web Link

________________________________________________________________________________

jonahhorowitz wrote at 2021-12-03 17:52:13:

I make Alton Brown's recipe every year. Aged eggnog is delicious. I'd never realized that aging it (at least 3 weeks) actually makes it safer.

[0] -

https://altonbrown.com/recipes/aged-eggnog/

Mikeb85 wrote at 2021-12-03 18:16:03:

Makes it safer if it's uncooked, but most eggnog is cooked (like crème anglaise or ice cream base).

harpersealtako wrote at 2021-12-03 18:29:15:

I've always been under the strong impression that raw-egg-eggnog is overwhelmingly the default, and the only eggnog that is cooked/pasteurized is the store-bought stuff. After all, what's the point of making your own eggnog otherwise?

cout wrote at 2021-12-03 18:53:24:

I've never made eggnog, but lately I'm starting to learn to make other things with eggs, such as mayonnaise and lemon curd.

You can buy pasteurized eggs at the grocery store, and some people claim you can pasteurize eggs at home (though the USDA says otherwise). In that case the eggs and milk would be pasteurized, but the eggnog itself would be uncooked.

nkozyra wrote at 2021-12-03 18:30:42:

Most (non-alcoholic) eggnog is pasteurized, I'd say it's a rarity to have 'cooked' eggs.

When I make it, it's generally still really alcohol-laden in the mouth until ~ 3 weeks. The longest I've ever kept it is 6-8 weeks but I've heard good things about a year or longer

Arainach wrote at 2021-12-03 18:59:10:

My testing lines up with Kenji's:

https://www.seriouseats.com/is-aging-holiday-eggnog-worth-it

1 month is worth it, 3 months is great, after that I don't necessarily find it's worth it. That said, I have one last pint jar of November 2019 sitting in the fridge that I need to open soon and test....

dsizzle wrote at 2021-12-03 18:55:03:

The difference between "cooking" and "pasteurizing" is only a few degrees: I've seen 138F for pasteurization while 142F starts to cook.

I've never heard of eggnog with literally cooked eggs (chunks of egg and yolk? Yikes.). I would guess they meant "cook" in the loose sense of heat to kill bacteria (rather than cross-linking the proteins to create a solid)!

justusthane wrote at 2021-12-03 17:55:05:

I have two batches of this in my fridge right now!

ortusdux wrote at 2021-12-03 17:58:56:

Thanks to covid, I didn't have enough guests over to finish off last years batch. First time I've had some survive the holidays! Defiantly looking foreword to taste-testing 1 year old vs 1 month old batches this year.

marban wrote at 2021-12-03 18:28:34:

Just had a sip from a bottle that was stored open at room temperature for 4+ years. Apparently I'm still alive.

deegles wrote at 2021-12-03 18:06:44:

These articles come out of hibernation every year and remind me, but it's too late! This year I'm making a batch (without the dairy), labeling it, and leaving it for Christmas 2022.