That may have been me. I posted about making a Meyer Lemon Tart w/ old SCM, & I didn't know what it was supposed to look like so I proceeded. The tart looked like, well, mid-brown mush . . .
Originally Posted by newcook
Now, I throw out my SCM if it hangs around too long. It might not make you sick, but it will (or can) ruin a recipe. I'm glad you replaced yours.
If you phone the mfr's 1-800 #, and give them the codes on the bottom of the can, they can tell you how old it was. That's how I discovered (long ago as an inexperienced cook--I, too, thought SCM was like Twinkies & it'd never go bad in the can) the year of my can's manufacture. It was OLD. Now I think the cans have the actual month & year of expiration on there--my guess is that if yours is too old to have the mo/yr, & just has the codes, it's way too old.
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan