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raw egg shelf life

post #1 of 9
Thread Starter 

Good-day everyone.     I want to make about a gallon size amount of caesar salad using the raw egg.   How long can the dressing stay okay in the fridge with the egg in it?   Thank you !

post #2 of 9

You're mixing ingredients together such that I don't think you can count on the normal shelf life of an unshelled raw egg. I've had popover batter turn in the fridge in just 24 hours.

 

Rather I think it's time for a recipe that skips eggs in the dressing altogether. I'd recommend this yogurt based one that is quite good and has the right look and feel. And taste of course. Cape Chef knows his stuff and it worked well for me the times I've used it.

 

http://www.cheftalk.com/t/4871/caesar-salad-dressing#post_48752

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 9
Thread Starter 

That was my concern.   I have already read Cape Chef's approach and it does sound marvelous .  Thanks ! 

post #4 of 9

The shelf life with raw egg is hours at most.  Any preparation including raw egg should be a minute anyway.  WTF are you thinking?  Depending on where and how they're sourced, commercial raw eggs are iffy anyway.  And even if you get them from someplace absolutely trustworthy, you should disclose their presence. 

 

If you want to use raw eggs, there are safe, pasteurized, packaged, beaten eggs available.  Not cheap, not glowing with freshness, but they work well enough.  Buy a small carton and see for yourself. 

 

IMO, real Caesar is worth the risk of fresh, raw eggs (properly sourced).  Caesar made without egg is something else; Caesar does not contain yogurt or sour cream and is never "creamy;" "garlic/yogurt/cheese might be an interesting play on the idea but is not the "real thing," and I question calling it "Caesar" unless there's some qualification.   

 

FWIW, "question" doesn't mean an attack, it means a non-value-loaded, "?"

 

But that's just language, and hey, "What's in a name?"  As along as it tastes good, right?

 

BDL

 

 

 

 

post #5 of 9

BDL's points do go to the oft discussed issue of traditional vs authentic and what that means.

 

Todd Wilbur of Top Secret Recipes doesn't claim that he copies exactly how the dishes are made in the restaurants but that they will taste right. I think there are times that this attitude is valuable as well. Food safety being one reason to do so, but also with other diet concerns. The CIA's Professional Chef's Techniques of Healthy Cooking is filled with these sorts of substitutions and tradeoffs that taste right but violate tradition.

 

The times I've used the yogurt based dressing were all high heat camping scenarios where I couldn't guarantee holding times in service and control temps well.

 

I'm not a line cook as harvest is, just at home.  But if I needed a gallon of Ceasar for an event, I'd opt for something where i don't have to make a gallon at the last minute and where I wouldn't have to be as concerned about food safety.  And the guests would be quite pleased with the final product.

 

You have to balance your audience's expectations against your ability to deliver quality safely and in a timely manner. And for pros, $matter too.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 9
Quote:
Originally Posted by phatch View Post
...You have to balance your audience's expectations against your ability to deliver quality safely and in a timely manner. And for pros, $matter too.

Always.

 

However, I have reservations when recipes/dishes are modified, for whatever justifiable reason(s), and then presented with the name of the original as if it is the original.

 

But then again, that is probably because I'm an old f@rt, set in my ways, and raised that plagiarism in whatever form is a "high crime". crazy.gif Give credit where credit is due!
 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #7 of 9

You can also buy pasteurized eggs that are still in the shell. You can also pasteurize eggs in the microwave, in a water bath, or sous vide.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 9
Quote:
Originally Posted by PeteMcCracken View Post

Always.

 

However, I have reservations when recipes/dishes are modified, for whatever justifiable reason(s), and then presented with the name of the original as if it is the original.

 

But then again, that is probably because I'm an old f@rt, set in my ways, and raised that plagiarism in whatever form is a "high crime". crazy.gif Give credit where credit is due!
 

 



You're my hero Pete...

post #9 of 9

Caesar  to order or within minutes I'll use a raw  fresh egg.  Other type bulk caesar ( Like banquet style by the Gallon) I do not use egg at all.

Better safe then sorry.   In  fact in some states. and counties  it is against H.D .rules to use raw egg.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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