cakewhole Nov 21, 2009 09:40 AM I'm making a maple pecan tart (Bon Appetit Nov 2007) that calls for 1/2 c. maple syrup and 1/2 c. dark corn syrup. I am thinking... I'm making a maple pecan tart (Bon Appetit Nov 2007) that calls for 1/2 c. maple syrup and 1/2 c. dark corn syrup. I am thinking of using LIGHT corn syrup instead becuase that's what I have on hand. Two questions: 1) Flavorwise do you think substituing light for dark corn syrup will radically alter the flavor, and (a related question): 2) The main flavor of the tart is supposed to be maple, yet some reviewers of the recipe commented that they thought the maple flavor was too subtle or nearly undetectable.
Below, Aragon outlines seven food types and how long you can trust themâeven after an expiration date says theyâre bad. Canned goods: Most expiration dates on foods in cans range from 1 to 4 yearsâbut keep the food in a cool, dark place and the cans undented and in good condition, and you can likely safely double that shelf life from 3 to up to 6 years. Frozen foods: Theyâre much like canned goods
7 Days. Of course, all foods last for a shorter period of time if they are not stored properly. But remember that most proteins, usually have a sell by date and not a use by date or expiration date. Because of this distinction, you may safely use it for a short period after the sell by date has lapsed.