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
* Milk: â Gulpable up to a week after the date passes, but expect a steady decline in taste and nutritional value. * Mayo â Can last a month after it expires. * Yogurt â Still OK a week to 10 days after expiration. * Eggs â As long as theyâre well refrigerated, they last 3 to 5 weeks past the date on the carton. The story notes that expiration dates on eggs are governed by states of origin rather than a federal mandate.