Haven't heard back. Very stinky. Some people think that re-boiling soup makes it safe for consumption. Be prepared that it will smell like vinegar while boiling. Don't know if the smell went away yet. Spread the glaze over the ham using a high-heat resistant spatula ($26 for a set). Worked great but they did smell like vinegar. The wine's color can offer a clue too. I suspect it did. Hi Julie – the finished ham doesn’t have a really strong vinegar taste (although I could taste hints of vinegar) but it definitely smells like vinegar while boiling so … It's the amount and concentration of various waste products excreted by the kidneys that causes urine odor. Add enough vinegar to create a thick paste. A truly "warm" but not "hot" temperature like 100° F is practically a giant incubator, even worse than just leaving it at room temperature. Don’t risk it; just toss it. While the ham is baking, combine the brown sugar and mustard in a small bowl. Especially when found in conjunction with other indicators of spoilage, such brown or gray areas on the surface of raw ground beef, an off odor is always a bad sign. The wine's color can offer a clue too. For what its worth, I recently used a batch of vinegaroon that I had made up, oh gosh, a year ago, maybe longer. While re-boiling can kill some of the bacteria like salmonella and E. coli, other harmful species of bacteria, such as the bacteria that causes botulism, form inactive spores that can survive the process of re-boiling.Once soup cools down after re-boiling, these spores may start germinating and can multiplying quickly. Very strong smell. Used it on a couple of holsters. What it is: This can be one of the most common wine faults, known as vinegar taint, but it is also a tool used by some high-quality winemakers to develop complexity in their flavor profiles. Remove the ham from the oven and discard the piece of foil. Very dark. P.S. Step 3: Glaze away. You should read the manual for your particular crock pot, because even though it might be safe for the food, I'm not sure if it's safe for your pot. -thinly sliced smoked, raw ham-thinly sliced onions-pepper-vinegar In a glass or ceramic bowl, layer the ham and onions. Didn't seal it up. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Very high levels of acetic acid can smell like balsamic vinaigrette. If the lunch meat smells foul in any way (when bad, lunch meat often takes on a sour or vinegar-y scent), that’s not a good sign. 3. Urine that contains a lot of water and few waste products has little to no odor. If sliced deli meat like turkey, ham, or salami has a foul odor, throw it out; the smell typically indicates bacteria is growing inside, according to the folks at EatByDate. Urine consists mainly of water. Hamburger meat that smells rancid or sour, like vinegar, has probably spoiled; this applies to both cooked and raw hamburger meat. You may not need all the vinegar. Any odd or off smells of vinegar, ammonia, or yeast mean it's time to throw out the turkey, pastrami, or ham. Oxidized-- The wine will smell like a sherry, and may smell stale, nutty or even like burnt marshmallow or stewed fruit. Very strong batch. When the bowl is full, fill it with vinegar and pepper the top. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish. Let it marinade for at least an hour and enjoy with a slice of really good bread. Not All Wine Faults Are Actually Wine Faults Volatile Acidity …aka Acetic acid. Usually an oxidized wine will be turning a shade of brown -- brick red for reds, and golden to tawny for whites.
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