I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
Bread – Water + Sugar Solution Preserves Bread
breadfood-preservationmoldsugar
Related Solutions
Contrasting flavors and textures will bring out more excitement on the palate.
The rich buttery flavor of brie works well with crisp acidic fruit like apples, or pears. Consider salty items like various cured meats such as various types of ham, salami, sausage. Smoke-flavored almonds and salty nuts (marcona almonds).
Other preserves: Fig preserves & mango chutney
Breads: Dark breads like pumpernickel, yeast breads containing dried fruit & nuts (especially when first toasted and then broiled to soften the brie and toppings of choice).
I do exactly that.
I use a clear plastic squeeze bottles. I fill a mug 2/3 full with sugar, and top up with boiling water, stir, cool, funnel into the squeeze bottle, and keep in the fridge door. The squeeze bottle makes it easier to get the right amount of sugar into your beverage.
I don't even worry about keeping it sealed. There's nothing much to oxidize. And the osmotic pressure of sugar solutions makes it very difficult for pathogens to live. This is why jams and jellies keep forever in your fridge. Like jams and jellies, the first thing you're probably going to see in the way of spoilage is mold. In the case of simple syrup, we're talking dark thready stuff at the bottom of the bottle. This happens about a month out. I chuck it, wash the bottle, and carry on.
On a related note, I have a blog post about iced coffee. And it's kind of a little wrong. Cold-brew coffee is pretty good for making iced coffee, but it's not better than leftover percolated coffee. Seriously. We make hot coffee at my workplace using this cheapo percolator urn. We learned from the reviews on Amazon that we could just pour off the leftover coffee in the afternoon and have excellent iced coffee. And that's exactly what we do. (To be fair, we use Gorilla coffee, so that might have something to do with it, but I think it'd be good with average coffee.)
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Best Answer
I'm fairly certain the prolonging effect of glazes on baked goods is simply due to the glaze forming a barrier between the pastry and the atmosphere, in effect "sealing" it and preventing the goods from going stale. Thus, the appropriate characteristics would be a glaze that coats the product evenly and thickly enough to prevent moisture loss and oxygenation.