Freshness Tests for Several Storage Foods
Numerous web sites and books provide information about average food shelf life. However, this shelf life greatly depends on temperature (food generally stores proportionately longer at cooler temperatures), thus a properly stored food item could be good to consume well past its ‘expected’ expiration or “Best By” date.
Baking Powder - Freshness test: Mix 1 teaspoon with 1/3 cup of hot water. If it foams vigorously, then it still has rising power.
Baking Soda - Freshness test: Mix 1 1/2 teaspoons in a bowl with 1 teaspoon of vinegar. If it fizzes it will still help leaven a food made with flour when it is cooked.
Oil (olive) - Freshness test: Your nose knows! An unpleasant smell or taste indicates the oil is rancid or oxidized.
Shortening - Freshness test: Stored too long it will go rancid and develop a bad taste and odor.
Spices (ground) - Most ground spices have lost their full potency after 6 months. Store away from heat and light. Freshness test: Smell a ground spice to check if aroma is robust. Some ground spices can be moderately “recharged” by whirring up in your electric coffee/spice grinder or blender which causes the release of some encapsulated aromatic oils.
Vinegar - The Vinegar Institute confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Freshness test: Any sediment that develops can be strained out. If you have organic vinegar with the ‘mother’ in it your vinegar will be cloudy and have sediment - this is normal.
If mold develops later, throw the vinegar away. Okay. . .so you already knew that without being told!
Frozen Foods - Frozen food stored beyond the recommended time will be safe to eat, but eating quality (flavor and texture) and nutritive value will be less.
Baking Powder - Freshness test: Mix 1 teaspoon with 1/3 cup of hot water. If it foams vigorously, then it still has rising power.
Baking Soda - Freshness test: Mix 1 1/2 teaspoons in a bowl with 1 teaspoon of vinegar. If it fizzes it will still help leaven a food made with flour when it is cooked.
Oil (olive) - Freshness test: Your nose knows! An unpleasant smell or taste indicates the oil is rancid or oxidized.
Shortening - Freshness test: Stored too long it will go rancid and develop a bad taste and odor.
Spices (ground) - Most ground spices have lost their full potency after 6 months. Store away from heat and light. Freshness test: Smell a ground spice to check if aroma is robust. Some ground spices can be moderately “recharged” by whirring up in your electric coffee/spice grinder or blender which causes the release of some encapsulated aromatic oils.
Vinegar - The Vinegar Institute confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
Freshness test: Any sediment that develops can be strained out. If you have organic vinegar with the ‘mother’ in it your vinegar will be cloudy and have sediment - this is normal.
If mold develops later, throw the vinegar away. Okay. . .so you already knew that without being told!
Frozen Foods - Frozen food stored beyond the recommended time will be safe to eat, but eating quality (flavor and texture) and nutritive value will be less.
Shortening: