Yes. The meringue has to set.
-5 dergrees
It should ideally be kept below 4 degrees Celsius or around 39 Fahrenheit. Higher temperatures permit the growth of bacteria leading to faster food spoilage. The higher the temperature, the longer the shelf life of dairy products.
18 degrees Celsius is the ideal temperature for a baby's bedroom. The best way to measure this is by putting the room thermometer into your baby's bed/moses basket (before he/she is in it - and of course take it out again). The reason for testing as close to your baby's sleeping area as possible is that the temperature can fluctuate between different areas of your room. You should never let your baby sleep next to a radiator or in direct sunlight.
water vaporizes before itemscan be sanitized
water vaporizes before itemscan be sanitized
Yes, otherwise you might warm up the fridge too much.
It takes about 2 days before the meringue begins to break down if you leave it covered at room temperature; it breaks down faster in cooler temperatures. If you are not a fan of the meringue, you can certainly skip adding any to the pie and use whip cream instead.
Usually meringue pies leak because only the top of the meringue is done, and the uncooked portion of the egg whites liquify. Put meringue on a hot filling and bake at 325 until it is golden brown to avoid runny meringue.
Yes, from what I have heard and read. Moving hot food to a cold refrigerator can cause bacteria to form and grow rapidly. The food should be cooled to room temperature before refrigerating.
Potentially hazardous food should not be left out for more than 2 hours, after which time it should be either refrigerated or reheated. If the ambient temperature is very warm, cut that to 1 hour.
Let it get to room temperature before you put it in the refrigerator. It doesn't take that much longer to cool and if you put it in the fridge hot it will get everything in there warmer.
Yes, as long as the chicken was cooked to the safe temperature of 180F, the pan will be sterile. Don't allow it to set out before refrigerating.
Uncooked meringues (including Italian meringues - i.e any meringue that is not baked until crisp) tend to 'weep' within 3-4 hours of making (their sugar and water from the egg whites leaks out), regardless of whether they are stored in a fridge or not. To combat this, some restaurants make the lemon tart and meringues seperately and only assemble just before eating.
Have you tried refrigerating them (for about an hour) before you cook them?
Chicken spoils very quickly. You should cook it within 2 days of refrigerating it.
All cakes should be refeidgerated eventually. None should be left out for mroe than a few hours, less if they are in heat or direct sunlight.
Potentially hazardous food should not be left at room temperature for more than 2 hours, or only one if the ambient temperature is very warm. At that time, it should be re-heated or refrigerated.