tiramisu safety?
Jamie
10 years ago
Hello, I usually hang out in home dec. I hope you can advise me.
I made individual tiramisus for my guests who are coming Saturday. I hybrided a couple of recipes, choosing one which involved cooking the yolks in a double boiler till "hot to the touch".
If it were just for me I'd have no qualms whatsoever. But for company I figure I have to be extra cautious.
So, are the yolks still raw for salmonella purposes?
I whipped the whites and folded them in, too. I read that whites are less bacteria friendly.
I made the tiramisu on Thursday and I ate some. If I'm still well on Saturday can I serve this without worries to my guests?
Thank you so much. Normally I have no concerns about bacteria in food...
cloudy_christine
cloudy_christine
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JamieOriginal Author