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00:0010 Pantry Items That Are Probably Already Expired
00:031. Cooking Oils
00:07Oils oxidize and become rancid, smelling sour or paint-like.
00:12Replace unopened bottles yearly and open bottles every six months.
00:17Store in a cool and dark spot.
00:202. Spices and Herbs
00:22Spices lose aroma and potency.
00:26Ground spices lose strength.
00:27After a year while whole spices last longer, store in a dark and airtight container.
00:333. Baking Powder and Baking Soda
00:36Expired leaveners cause flat bakes.
00:40Baking powder lasts 6 to 12 months.
00:43Soda about 18.
00:45Test fizzing in hot water.
00:474. Flour
00:49Flour can stale, mold or harbor pests.
00:52Whole wheat spoils faster.
00:55Store sealed, cool or freeze for longevity.
00:585. Rice
01:00White rice stores for years.
01:03Brown spoils within months due to oils.
01:06Keep airtight.
01:07Refrigerate or freeze brown rice.
01:096. Cereal and Crackers
01:12Dry snacks stale as oils oxidize.
01:16Lose crunch and flavor.
01:18Seal tightly.
01:19Use promptly.
01:21Discard musty, flat or soggy items.
01:237. Canned goods
01:26Canned foods have limits.
01:28High acid foods have shorter limits than low acid foods.
01:32Avoid bulging, rusted or dented cans due to botulism risk.
01:358. Nuts and Seeds
01:39Healthy fats turn rancid, tasting bitter.
01:42Store nuts and seeds airtight, cool or refrigerated to extend shelf life.
01:489. Honey
01:49Honey rarely becomes unsafe, but crystallizes and darkens.
01:54Dulling flavor.
01:55Gently warm to liquefy.
01:57Store sealed, cool and dry.
02:0010. Condiments and Sauces
02:03Open condiments degrade with air and microbes.
02:06Creamy types spoil faster.
02:08Refrigerate, clean lids and discard for odor, color or separation.
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