Fats

If you’re using ghee for sautéing and use a non-stick pan as I do, you know it takes quite a while until you finish that container of ghee or clarified butter. I don’t use that much fat for sautéing, so it usually takes me at least a couple of months to go through the whole container. And at a certain point, I had to do some research to make sure what I’m cooking with is still perfectly fine to use. That’s how I learned about spoilage, shelf life, and storage methods of ghee.

In this article, I’m going to cover all these topics and share my findings with you. And since ghee is a type of clarified butter, and many people use these terms interchangeably, I’m going to do the same here. The production process and resulting taste of ghee are slightly different from clarified butter, but pretty much the same guidelines apply to both. Let’s go through them.

Can Ghee Go Bad? How Do You Know If Ghee Has Gone Bad?

Like all food products, ghee can go bad. But if you take good care of it, it doesn’t spoil quickly ([SG]). Since clarified butter doesn’t have any milk solids, it keeps much better than butter. And we all know that butter lasts pretty long compared to most other dairy products.

So what you need to know is how to tell if your ghee is off or not. Let’s start with some characteristics of “healthy” ghee and clarified butter. Both are yellow-gold in color, and solid in the fridge. If you decide to store either at room temperature, the top layer might liquefy, as the melting point is around 76° F (or 24° C) ([ILG]). In that regard, ghee is quite similar to coconut oil. So if your ghee arrived with some liquid on top or it has started to “separate” on the counter on a warm day, these are not harmful, just the results of melting. When it comes to smell and taste, clarified butter resembles butter, while ghee has a more nutty flavor due to milk solids being caramelized in the production process ([FAH]).

When it comes to ghee going bad, look for changes in color, smell, and taste. Sour smell or taste, or lack of the fresh nutty flavor in ghee, are sure signs of ghee going rancid. While it’s most likely safe to use that ghee, its taste is subpar, and it’s better to throw it out. If it has started to turn white, that’s caused by oxidation, and the reason is most likely that you forgot to close it tightly. Cut off the white part and then some, and use the remaining portion provided it’s okay. Of course, if there’s mold or the clarified butter smells really bad, just throw it out.

Now it’s time to talk about how long you can keep that container of ghee around until things start to go south.

How Long Does Ghee Last?

Well, this one is tricky, as the answer depends on who you ask. Different companies provide different guidelines. Some say it’s best within a year of opening ([LP]), while others suggest 3 months for top quality ([SG]). But if you take good care of it (more on that a bit later), it can last pretty much indefinitely ([FAH]) and taste really good for years.

While all ghee and clarified butter containers come with a best-by date, it’s only a reference point ([ILG]) of how long, at the very least, the product should retain peak quality. So if you follow good storage practices, you can surely get at least a few months of additional shelf life, if not more. I, for one, finished my last container of ghee 4 or 5 months after the date on the label, and there were no issues with the fat whatsoever. As usual, if the product is past the best-by date, make sure to check for signs of spoilage before using.

It’s time to talk about those storage guidelines, as these aren’t as straightforward as “keep it in the fridge.”

How To Store Ghee? Does Ghee Require Refrigeration?

You can store ghee either at room temperature or refrigerate it. The best way to go about this depends on your circumstances, that is on how long you expect to keep that container around and what you use that ghee for.

Let’s start with storage period. If you usually open the container soon after buying and finish the whole thing within 3 to maybe 6 months, room temperature is perfectly fine. For long-term storage, the fridge is a better option. Or you can just store the unopened ghee at room temperature, and transfer it to the refrigerator upon opening ([LP]). In short, the longer you need to keep it around, the better it is to refrigerate it.

When it comes to how you use ghee or clarified butter, if you’re like me, and use it mostly for pan frying, keeping it in the fridge is fine. But if you’re using it as a spreadable, room temperature is probably more convenient. The fat will be much easier to spread on our sandwiches right away. That means no waiting until it warms up to spread it. But if you’re using clarified butter for that purpose, that probably means you’re using quite a lot of it regularly. Thus you don’t need to worry about storing it long-term.

Knowing that, you should be able to choose which store option suits your needs better.

To finish off this section, let’s talk about two super-important storage practices you should follow. First, always keep the container closed when not in use. Second, use clean utensils when scooping the fat and never “double dip” ([SG]). Following these will ensure you ghee keeps its quality for a long time.

Can You Freeze Ghee?

So you already know that clarified butter lasts quite a long time, especially if you refrigerate it. But if you’ve bought way too much and are looking for ways to retain its quality for even longer, freezing is the way to go. The whole process is straightforward and takes only a few minutes.

1. Cut ghee into pieces. Each piece should be enough for you for at least a week, but not more than you can use within 2 to 3 months.
2. Place each piece in a freezer bag.
3. Put the bags into the freezer.

If you don’t want to have a bunch of bags in the freezer, you can use a bigger one and put all the smaller ones in it. Separation of the pieces is important so they won’t freeze together. With the described solution you can easily grab a portion and thaw it overnight in the fridge, so it’s ready to use the next day.

In a Nutshell

• ghee can go bad but lasts months past the date on the label if stored properly
• room temperature is okay for short-term storage (probably up to 6 months), refrigeration suggested for prolonged storage
• clarified butter liquefies at slightly higher than room temperature, so it’s normal to see some liquid on top on a hot day (if you keep it on the counter)
• if ghee smells or tastes sour, throw it out; cut out any white parts if there are some

References

• [SG] Simply Ghee: Frequently Asked Questions
• [ILG] Ahara Ghee: FAQ
• [LP] Lee’s Provisions: Ghee FAQ
• [FAH] Fourth & Heart: FAQs on Ghee

Lard is a traditional cooking fat, and can often be found in recipes that range from pie crusts, to biscuits to chicharrones. If you’ve ever found yourself trying to add some flakiness to a pie crust, you might have a brick of lard on hand, and are wondering what to do with it. Can lard go bad? How should you store lard?

Can Lard Go Bad?

As with all cooking fats, eventually, lard can go bad. Because lard is predominantly made up of saturated fat molecules, it has a tendency to be solid at room temperature, and have a more stable structure. Though lard can certainly be kept at room temperature in a larder, or other crock, the likelihood of spoilage increases greatly when the temperature is not kept constant. Lard kept at room temperature will keep for about four to six months, depending on conditions. By contrast, lard stored in the refrigerator will have a shelf life of up to a year.

How to Store Lard

The most important thing to remember when storing lard is to keep it in a tightly sealed container. A tightly sealed container will limit the exposure to oxygen, keeping the lard fresher for longer. Be sure to keep the lard out of direct sunlight, or heat. Both of these can lead to rancid lard!

 

Image used under Creative Commons from Josh Larios

A tightly sealed container is especially important if you’re keeping lard at room temperature. Mice in particular seem to be fond of lard, and will certainly not be stopped by the typical foil that lard is packaged in. If you’ve noticed rodent activity in your home, it may be best to store your lard in the refrigerator.

If you are refrigerating lard, just remember that it’s prone to absorbing flavors in the air around it, so be sure to tightly wrap the lard, or store it in a container with a lid.

Can You Freeze Lard?

Lard can certainly be frozen to increase the shelf life even further. Be sure to completely wrap the lard in wax paper, and then cover it in plastic wrap or foil to prevent exposure to the air. You don’t want lard picking up tastes from the freezer! Properly wrapped lard will keep in the freezer for two years.

Unlike many frozen foods, lard doesn’t really need to be defrosted, and can be used straight from the freezer. If you’ve stored lard in a brick, you can just slice off the amount you need and re-wrap the rest. If your lard is in a tub, simply scoop out a bit and replace the container in the freezer.

Lard that is just a bit too hard for your recipe can sit on the counter for a bit to soften. If you’re using lard for frying, there’s no need to thaw – just toss it in the pan! Once lard has been brought back to room temperature, it shouldn’t be frozen again, so try to use the defrosted lard within a few weeks.

Signs That Lard Has Spoiled

Smell is the best indicator in determining whether or not lard has spoiled. If the lard has an unpleasant, sour or otherwise “off” smell, it has likely gone rancid and should not be consumed. This will be more noticeable when the lard is kept at room temperature. Rancid lard will also have an unpleasant taste, so if you can’t smell anything fishy, but are uncertain as to whether the lard is still good, a tiny taste should let you know!

If mice or other pests have gotten into the lard, it should not be consumed. This will probably be pretty noticeable, as there will be bite marks on the packaging, and potentially some bits missing!

Grape seed oil is a versatile ingredient in the kitchen. It has a mild taste, and can be heated to high temperatures when cooking. Although grape seed oil can probably be found in the majority of kitchens, how many people really know the shelf life of this cooking oil? Can grape seed oil go bad, and how should it be stored?

Can Grape Seed Oil Go Bad?

Grape seed oil, like all cooking oils, can actually go bad. While it’s highly unlikely that mold or bacteria will grow in the oil, it can still spoil in the form of oxidation. Oxidation occurs when the oil is exposed to oxygen, and degrades the quality of the oil, eventually turning the oil rancid. Rancid oil has lost most of its health benefits, and can actually have a negative impact on health when consumed over extended periods of time.

While oxidation will occur eventually no matter what, proper storage can help to slow this process, and extend the shelf life of grape seed oil.

What Is the Shelf Life of Grape Seed Oil?

When properly stored, an unopened bottle of grape seed oil will have a shelf life of up to three months after the printed expiration date. If the unopened bottle is refrigerated, the shelf life is extended to up to six months past the expiration date.

Of course, once the bottle is opened, the exposure to air, heat and light will begin to oxidize the oil and the shelf life at room temperature will reduce to three months past the date of opening. Refrigerated, grape seed oil will last about six months past the date it was opened.
Keep in mind that exposure to light, heat and oxygen can increase the rate at which grape seed oil spoils, so it’s always best to check the oil for signs of spoilage before using.

How to Tell Grape Seed Oil Has Gone Bad

The easiest way to tell if grape seed oil has gone bad, is to smell the oil. Rancid oil will have an unpleasant, slightly sour odor and taste. Any type of unpleasant odor indicates that the oil has gone bad and should not be consumed.

Image used under Creative Commons from Taras Kalapun

If you store your grape seed oil in the refrigerator, or any pretty cold environment, you may notice that the oil becomes cloudy or even forms solid chunks. This is a completely normal reaction to the cold and does not indicate spoilage. Simply thawing the oil will return its consistency to normal.

How to Store Grape Seed Oil

Grape seed oil should be stored in a tightly sealed container, and kept in a cool dark place. The best storage vessel is a dark colored or opaque bottle. If you can, try to buy grape seed oil that already comes in a container like this. If you’ve bought grape seed oil that came in a clear glass or plastic bottle, that is fine, but you should be extra careful about keeping the bottle away from light sources.

Storing grape seed oil in the refrigerator can greatly extend the shelf life, as this environment is cool and mostly dark (until the door opens, at least!). Try to store oil at the back of the refrigerator, where it will be exposed to the fewest temperature changes, as temperature fluctuations can increase the chance of oxidation.

Finally, freezing grape seed oil is not recommended, as this will not increase the shelf life of the oil dramatically. Freezing oil will also cause the oil to become less stable when at room temperature. If you accidentally freeze oil, you should thaw it at room temperature and try to use the oil within a week. Re-freezing oil is not recommended.

Cooking oil can be found in pretty much every kitchen, though many people likely don’t use cooking oil every day. So, how long should you keep that giant bottle of cooking oil in the pantry? Can cooking oil go bad? Read on to find out!

Can Cooking Oil Go Bad?

Like all types of oil, cooking oil can go bad. “Cooking oil” is a general term for various types of seed and vegetable oils used in cooking. These oils all have different shelf lives, depending on how refined the oil is, the composition of the oil, and the storage method. Oils like canola oil, sunflower seed oil, safflower oil, olive oil and blended vegetable oil lasts for about two years unopened. Their shelf life reduces to about a year once the bottle is opened. if the oil is stored properly.

More delicate oils like corn oil, sesame oil and many nut oils have a shelf life of only a year unopened. When opened, these oils will last for between four and nine months, if properly stored. Because these oils are more likely to spoil quickly, it’s important to test them before cooking, to avoid an unpleasant surprise!

Image used under Creative Commons from Mike Mozart

How to Tell When Cooking Oil Goes Bad

Cooking oils won’t grow mold, or start rotting, but they will still go bad. The most obvious sign that cooking oil has spoiled is rancidity. Rancid oil will have quite a strong unpleasant smell. You should always check your oil for rancidity before using. Consuming rancid oil can be damaging to your health in the long term, and is not recommended. In the short time, rancid oil can cause digestive discomfort, and bring an unpleasant taste to your food.

Refrigerated oils may become cloudy, and solidify a bit, but this does not mean they’ve gone bad. Simply leave the oil out at room temperature for a while and the oil will return to a liquid state. Certain oils like olive oil may seem to have sediment when stored at colder temperatures, but this is also a reaction to the refrigeration and does not indicate spoilage.

How to Store Cooking Oil

Unopened cooking oil should be stored in a tightly sealed container, and kept in a cool, dark place. Storing the oil away from light and heat will extend the shelf life as long as possible. Once the oil is opened, refrigerating the tightly sealed bottle can keep the oil from going rancid for as long as possible, though the shelf life will remain at a year.

Freezing cooking oil to extend its shelf life is not recommended. Freezing will not extend the shelf life, and will only serve to speed up the spoiling process once the oil thaws. Because freezing and thawing the oil can change its structure, it will become oxidized more rapidly and go rancid.

When purchasing a bottle of cooking oil, try to buy brands that store the oil in a dark glass, or opaque container. Blocking out light will keep the oil from spoiling as quickly. Of course, since many brands of cooking oil come in clear plastic containers, it’s important to properly store the bottle once you get home. You should also check the dates on the bottles, and try to buy an oil that has at least a year remaining of its shelf life. This will ensure that you get the most use out of the bottle of oil.

Canola oil is a cooking favorite, as it is inexpensive, and cooks well without imparting any additional flavors to the food. Despite being used fairly frequently in most households, it’s still entirely possible to have a bottle that goes unused for quite some time. Can canola oil go bad? Should you toss out that old bottle, or is there hope for it yet?

Can Canola Oil Go Bad?

Like all oils, canola oil does eventually go bad. Though it’s incredibly unlikely for mold to grow, or rot to occur, spoilage will still happen after a while. The main spoilage issue with canola oil is that it can become rancid easily. Rancidity occurs when the oil molecules become oxidized, through exposure to air, light or heat.

In addition to tasting rather unpleasant, consumption of oxidized fats can be damaging to your health, so eating rancid oil is strongly discouraged. Proper storage is important to extend the shelf life of your cooking oils for as long as possible.

Signs of Spoilage

The best way to tell that your canola oil has spoiled is to check for any off smells. Like all oils, canola oil will take on an unpleasant odor when it goes rancid. Before cooking any dish, be sure to check for rancidity by smelling the oil in the bottle. You wouldn’t want to pour oil over those vegetables, only to realize too late that it’s gone rancid!

There might also be changes in color as the oil begins to spoil. If you notice that your oil has become darker, you should certainly test for rancidity.

Image used under Creative Commons from Veganbaking.net

Storing Canola Oil

Canola oil should be stored in a cool, dark place in a tightly sealed container. It’s important that the oil has minimal contact with light, heat or oxygen to slow the oxidation process, and so storing canola oil next to the stove is highly discouraged. If properly stored, an unopened bottle of canola oil will have a shelf life of around two years, though depending on storage conditions, it is possible for the oil to go rancid is less time, so checking your oil before each use is important. Keep in mind that the oil will have likely been on a store shelf for a while before arriving to your kitchen.

Once a bottle of canola oil is opened, because of the exposure to air, the shelf life decreases to between six months and a year, depending on storage conditions. Refrigerating the oil will prevent it from going rancid as quickly, but won’t extend the shelf life beyond a year.

Freezing canola oil isn’t recommended, as it won’t extend the shelf life beyond a year. Additionally, freezing the oil will somewhat change the structure, making it go rancid much more quickly after the oil thaws out.

When purchasing canola oil, look for brands that are stored in a dark glass bottle, or in a canister. Both of these storage options will greatly reduce the exposure to light. If your bottle of canola oil came in clear glass or plastic, just be sure to store it away from light or heat.

Breakfast is cooked, and there’s a delicious pile of bacon on the counter waiting to be eaten. Now, there’s just the matter of what to do with all of the leftover bacon grease. Using bacon grease to saute vegetables or potatoes will add a rich, salty flavor, and keeps waste to a minimum, but there are only so many meals you can make at once. It seems like such a shame to waste it all, but can bacon grease go bad?

Can Bacon Grease Go Bad

Like all fats, bacon grease will eventually spoil, though if stored properly, this won’t be for quite some time. Refrigerated bacon grease will stay good in the refrigerator for up to six months, and can be used in place of butter or cooking oil in many dishes.

Storing bacon grease is actually quite simple. After cooking the bacon, let it cool for a bit until it has reached room temperature and then strain out the solid pieces of bacon with either a sieve or cheesecloth. Pour the remaining grease in a container, and seal. If the grease solidifies before it can be poured, simply reheat the pan on low heat until the grease becomes liquid again.

You may add more bacon grease to the container each time you cook bacon, but be sure to strain out the larger pieces. It’s likely that sediment will still remain, but this will fall to the bottom of the container as the grease cools.

Image used under Creative Commons from Chris Yarzab

Signs of Spoilage

Rancidity is the number one sign that bacon grease has spoiled. If the grease has a rancid odor, it has likely gone bad and should be discarded. Bacon grease will go rancid at room temperature far quicker than it will in a cold, dark place, so storage is important.

While unlikely, it’s possible that mold could appear on bacon grease that has been left too long. If there’s any sign of mold growth, the grease should not be consumed. To prevent any sort of contamination that could lead to mold growth, make sure you are always using a clean, dry utensil to portion out the bacon grease.

Freezing Bacon Grease

As bacon grease is entirely fat, it will freeze quite well for up to a year. Pour strained grease into a temperature safe, airtight container and freeze. To thaw, place the sealed container in your refrigerator overnight. Thawed bacon grease should be used within a few days. Refreezing bacon grease that has been thawed is not recommended, as the repeated temperature changes will change the taste and potentially make the grease go rancid a bit quicker.

For easier use, freeze bacon grease in an ice cube tray, then transfer cubes to an airtight container. This can also be achieved by cooling the grease in a container until it is a scoopable consistency, then using a melon baller to portion out balls of fat into an airtight container. This way, the grease is already portioned and can be used for cooking, directly from the freezer.

Since bacon is an extremely popular meat in many regions and there are tons of people who can’t imagine starting their day without eating a slice or two of fried bacon, there are also many people wondering “can bacon go bad”. As you probably know, it can go bad, so the more important questions concern its shelf life and store – how long can it be stored and will still be tasty, how it should be stored, etc. If you’re looking for answers to those questions, you’re definitely in the right place.

Storing bacon

Bacon should be stored in the fridge, unless you want to freeze it, then of course if should be kept in the freezer. The refrigerator is the best place to keep every kind of bacon: raw opened or unopened, cooked, bacon slices or leftovers. Just make sure it’s wrapped properly (if it’s opened).

After cooking bacon, you should make sure it’s cooled before transferring it into the fridge. That might take two hours when it’s sitting on the counter or much less if you’ll decide to put it into the pantry and let it cool down there. Once it’s cooled, wrap it with plastic wrap and transfer into the fridge.

(credit: Fin Fahey)

Shelf life of bacon

Vacuum-sealed raw bacon in an unopened package will be fine until the best-by date and a couple of days longer (a week or so). If you want to store it for a longer period of , put the package into the freezer right away. It can sit the for additional 2 months or a little longer. If you plan to keep it in the freezer for longer, wrap the package once again before freezing, to prevent freezer burn.

If the package is already opened, the rule of thumb is to eat the bacon within a week or a little longer. If you want to keep it for longer, freeze it. If that’s the case, wrapping it well is very important – use plastic wraps and freezer bags. The longer you plan to freeze it, the better it should be wrapped (consider wrapping it twice). If you consider freezing, slicing the bacon before freezing might be a great idea. This way you’ll be able to thaw as many slices as needed at a time and you won’t be forced to thaw all the bacon at once.

When it comes to cooked bacon, it should taste great for a couple of days. Of course you can freeze it as well (remember to wrap it properly).

How to tell that bacon is bad

This part is quite easy. If you know how good bacon looks like and tastes, you’ll know if the bacon is bad. Basically, it changes its color – it might become somewhat brownish, grayish or even greenish. Another thing is the smell of the meat. If it smells off, it’s bad. Change of color, smell and taste, those are sure signs that bacon has gone bad and should be discarded. Also, if you’re stored it for a much longer period of time than mentioned earlier and it still seems to be fine, I’d advice you to discard it either way.

Summary
As you should know by know, bacon can go bad and it happens quite quickly (especially after it’s cooked). If you need to store it for longer than its shelf life, consider freezing it (don’t forget about wrapping it properly).