I had a big pot of cooked, but relatively fresh (i.e. no visible microbial growth) jasmine rice in my fridge from the last time I made beef curry. So I decided to add three rice jars (lidded, lidded with 1/3 c. water, and dry) to the experiment yesterday to see how another starch source holds up over time under varying water activity. Expect to see pictures of these jars along with the rest when I made my first observations on decomposition.
Have a great Saturday!
HT to Robert O'Callahan for the link on water activity.
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