How about cream cheese? How long can I keep them without putting them in a fridge?
if grocery stores keep it in the refrigerator section before the product has even been opened, my guess is that it should be kept refrigerated at all times.
but if you're in a position where you absolutely can't refigerate them, i'd say keep them out no longer than 2 hours.
Typically the total handling time out of refridgeration for any high-risk food product (raw meat and dairy specifically) is 4 hours. The more processed a food is, the longer it is shelf-stable. I wouldn't leave cool-whip out for too long, if only because I'd be afraid it would melt, plus it tastes better cold.
The highest-risk foods are raw meat or pooled eggs. Cool whip or cream cheese don't really fall into that category. Plus, dairy has the added advantage of going REALLY RAUNCHY when it goes bad. So, if you left it out by accident, and it doesn't smell bad or taste funny, it's probably fine.
I wanted to make Yogurt Pie when I got to Thailand so that explain why I wanted to get the cool whip. Any of you guys know if there's anything I can use to replae cool whip....it would be great if I can find something that can replace it and not involving using gelatin.
you can buy podwer
we have some powder that you use to make whipped cream... uhh i dunno if its cool whip tho. and i dont know where you get it =/ try looking online. it probably isnt as good either. i thought it was sorta weird but there you have it
I would suggest keeping it frozen (freezer frozen!) and maybe wrapping it in a thermal bag to prevent heat transfer and/or sticking an icepack around it.
I'm not sure how long your flight is - but I suspect that you will be ok going to/from airports if you freeze it/insulate it.
The biggest issue with coolwhip is that it will go runny and lose its "whip" if left out.
Cream cheese I might be a little more afraid to leave it out of refridgeration...
if cool whip completely melts, all the air comes out and its dense, solid, creamy mess. no good. maybe take the aerosol kind??? or can you buy heavy cream in Thailand and then whip it yourself? can you even take the cool whip on a plane?? I got harassed last month at the airport for a freakin bottle of water. you might wanna check that out?? (unless you are checking it)
you could probably aslo..uhh put it in a bag with ice?? maybe?? i dunno cuzz that might cause problems when it melted...
I was thinking, if it's that hard to carry with me, I may use the heavy cream and I may have to whip it myself!!
You could try contacting the cool whip co. by email and ask them.
You can make cool whip by whipping heavy cream with sugar and a tad of vanillia. If heavy cream is available in Thailand.
Here is the instructions for making whipped cream:
- Put cold heavy cream and flavorings in mixing bowl. Avoid ultra-pasteurized cream if possible (see tip below). Try 1 to 2 teaspoons of vanilla extract per cup of cream, and 1 to 2 tablespoons of sugar equivalent such as Splenda or Equal. Adjust to taste. Other extracts or flavorings (such as mint or chocolate) can be used as well.
- With standing mixer with whisk attachment or electric hand mixer, beat cream (you can use a hand whisk; it just will take longer). Start slowly -- if you set it on high at first, you'll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
- As cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter).
- If you forget to adjust flavorings, you can still do it at this point. Ta-da! Whipped cream! zSB(3,3)
- Ultra-pasteurized cream is harder to whip, and the texture isn't the same, but it can be done. It helps if you use a metal bowl and the equipment is cold -- put the beaters and bowl in the freezer for a few minutes before using.
- One cup of heavy cream will yield about 2 cups of whipped cream. After a few hours, it will start to lose volume. But you can mix it again and it's still good to eat, even after a day or two.
- The higher the butterfat content, the better it will whip, since the whipped fat traps the air bubbles.
- Refrigerate whipped cream and anything you make with it (such as a frosted cake).
- When using sugar substitutes, liquid types of Splenda such as Sweetzfree work well but you can also use powdered.
- Mixing bowl and beaters or whisk
- Heavy cream
- Vanilla, sweetener, and/or other flavorings
THANK YOU!!!! I'll follow that instruction when I get home!
Actually today I have a bake off competition....I'll bake a 2 layer sponge cake with dark and white chocolate mousse top with strawberries...
It's not going to ba low fat but hay! It's a bake off!!
Dream Whip comes in a box that you add chilled milk and vanilla. If you have a Kroger in your area their brand is the same as Dream Whip and is cheaper.
Use a chilled bowl and beaters when making it. I have a metal bowl that I put in the freezer before I make the topping.
Just make sure to put your equipment in the freezer before you start. I had cut and copied the instructions from a website I cannot remember where and I had forgotten to emphasize that your bowl, beaters or whisk, measuring cups/spoons ALL need to be put in the freezer for awhile before you start. Trust me, from experience I say, it is MUCH easier to get the desired result with frozen equipment!
thanks for the hints. I didn't know the difference in the ultra pasteurized and will avoid it next time.
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