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Egg+Coconut oi in Baked Goods: needs refrigeration?

m
mike2401 Oct 18, 2010 07:29 PM

I made a quick bread with eggs, coconut oil, wheat flour, gluten, baking powder, baking soda (no dairy).

Should this be kept in the fridge to prevent bacterial growth, or is it ok on the kitchen counter (if so, for how many days)?

Thanks,
Mike

  1. j
    jsaimd Oct 19, 2010 08:09 AM

    Is there sugar in it? That will delay growth. If it is cooked it needn't be refrigerated, but it can mold fairly quickly depending on your environment.

    1 Reply
    1. re: jsaimd
      m
      mike2401 Oct 19, 2010 09:04 AM

      I forgot to mention. I use honey, which I also think has somewhat anti-mold / anti-fungal properties.

      Mike

    2. goodhealthgourmet Oct 18, 2010 07:58 PM

      as GG said, bacteria isn't really a concern - the issues to worry about are staling and mold.

      it'll keep at room temperature for a few days, in the refrigerator for 2-3 weeks, and in the freezer for at least a couple of months.

      1. greygarious Oct 18, 2010 07:55 PM

        Coconut oil gets rock-hard when refrigerated, which probably means you should slice it all before refrigerating, and let the slices come to room temp before consuming. I don't think you need to worry about bacterial growth, but perhaps mold. I leave cookies at room temperature but not cakes.

        3 Replies
        1. re: greygarious
          m
          mike2401 Oct 19, 2010 03:07 AM

          Thanks. The coconut oil is indeed solid at room temperature. I nuke 2oz of it for 20 seconds before mixing it in the batter.

          The point about 'rock solid' is interesting: what effect do you think it will have on the bread after it's cooked?

          BTW: the reason I use coconut oil in the first place is that it's a natural anti-fungal, anti-mold, anti-bacterial agent.

          Thanks,
          Mike

          1. re: greygarious
            m
            mike2401 Oct 19, 2010 03:08 AM

            What's the reason for cakes vs. cookies.

            I'm guessing it's not about food safety or its ingredients, but rather about texture?

            Mike

            1. re: mike2401
              greygarious Oct 19, 2010 07:30 AM

              Mold - though it may not even be a real risk. I am operating on the assumption that since cakes and breads are moister than cookies, they are more susceptible. Re your upthread comment about "rock-hard", the only baking I have done with coconut oil is Nikki's Healthy Cookies, and tart shells. I refrigerate both - the cookies because I think they have better taste and texture cold. These do not get super-firm but there's a lot of shredded coconut and mashed banana in them. The (cookie-dough) tart shells, filled with sliced fruit, do not get soggy the way others do.

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