[Sca-cooks] This 'n that

[Sue Clemenger]

Hi, Brighid.
I'm not a website <g>, but you can believe me when I say that I've kept
my simple syrups (sekanjabin, pomegranate, lemon, and lime/ginger) in
covered bottles in my cupboard for well over a year, and seen no
problems or mold or anything. I'd imagine that the differences in
recommendations may depend on the ratio of sugar to water....like, it's
okay to keep honey at room temp, but not real maple syrup?
Certainly, though, they'd be safe enough if you kept them cold, or even
froze them.  If winter gets cold enough in your part of the Known World,
maybe you could store them in your garage?
Chicken parts? I think it'd depend on what you're doing with them.  I'd
be tempted to use freezer ziploc bags, and double-bag the parts, putting
one recipe's worth in each doubled bag (the gallon size).
--Maire

Robin Carroll-Mann wrote:
>
> With previous feasts, I didn't prepare anything in advance.  This
> time around, I want to avoid the panic and chaos of trying to
> accomplish everything in one day.  Which brings me to a few
> questions.
>
> I need to make simple syrup (2:1) for a beverage.  Some websites
> insist that it will keep fine for a few days or for months at room
> temperature in a clean, well-sealed bottle.  Others say it must be
> refrigerated.  Who do I believe?
>
> What is the best way to wrap large quantities of chicken parts for
> the freezer?
>
> I'm sure that I will find more to ask before long.  And, thanks to
> everyone who has been enlightening me about chicken stock.
>