Ingredients

There’s a half-full bottle of vanilla extract sitting in the cabinet in the kitchen. You needed it for baking, but for some reason, that recipe didn’t turn out as good as you expected it to. So the leftover extract sits in that cabinet for quite a few months already, and you’re starting to question if it’s still good enough to use. Can vanilla extract go bad?

Or maybe you’ve bought the pure vanilla extract instead of the synthetic imitation for the first time, and you don’t want any of it to go to waste. Hence you need to know what’s its shelf life, and what are the storage guidelines.

Either way, this short guide has got you covered. In it, we cover everything you need to know about storage, shelf life, and spoilage of the vanilla beans extract.

For the sake of this guide, you need to know if you have the real vanilla extract or the imitation. Synthetic vanilla (the imitation) has only one organic compound, vanillin. Pure vanilla extract has many other compounds, richer flavor, and fragrance. Making it also takes a lot more time (and some vanilla beans), which makes it quite expensive. If your vanilla extract was cheap or the label doesn’t say “pure vanilla extract,” it’s most likely the imitation ([VQ]). Both types are perfectly okay to use, but you need to know what you’re dealing with.

Can Vanilla Extract Go Bad? How To Tell That It Is Bad?

No matter which kind of vanilla extract we’re talking about, the answer to whether or not it can go off is: probably not. Both types don’t make a good environment for bacteria to grow. That makes it unlikely that either will spoil in a way meat or dairy goes.

Nevertheless, if you open up the bottle or vial and the smell is off, or the consistency of the liquid have changed noticeably, discard it. In other words, if your senses are telling you that something is wrong with the solution, get rid of it.

Another thing to keep in mind is that the flavor and smell of the pure extract and the imitation are slightly different. So if you’ve used the cheaper one your whole life and now you switched to the more expensive option, don’t get caught off guard thinking it’s bad because the smell is stronger and the taste richer.

If the extract seems to be okay, it’s safe to use. But that doesn’t necessarily mean its flavor will be good enough. That’s where the difference between the pure extract and the synthetic ones kicks in.

How Long Does Vanilla Extract Last?

For vanilla extract imitation, it comes with a best-by date on the label, and its shelf life is usually between 2 to 4 years. Past that date, the solution won’t become unsafe to use, but its overall quality (taste, fragrance) will start to drop. If it drops slightly, you can probably get away with simply adding more of the extract to make up for the flavor loss. But if the extract is more than a couple of years past its date, and the vanilla taste is hardly there, it makes more sense to discard it.

When it comes to the pure vanilla extract, it fares much better over time. Thanks to its high alcohol content it easily lasts several years ([VQ]) in excellent quality, and many sources say it can pretty much last forever ([CN]). Of course, on some labels, there still will be a “best-by” date, but often that’s simply because the law requires it. So even if your extract is way past that date, it should still be quite alright, especially if you took good care of it.

How To Store Vanilla Extract?

Proper storage of this product of the vanilla beans extract isn’t that difficult.

When it comes to temperature, room temperature or slightly below is perfect, so either the pantry or the kitchen works. Don’t refrigerate or freeze the extract, as it might mess with its taste ([VQ]). And make sure it doesn’t sit near any sources of heat.

Besides heat, the extract doesn’t particularly like light, so a dark cabinet or a spice drawer is probably the best option. Like with heat, prolonged exposure to light might cause the taste to degrade.

In a Nutshell

• Unless you keep the bottle or vial of vanilla extract unsealed, it probably won’t go bad.
• Vanilla extract imitation will retain quality (or most of it) for a couple of months, maybe even years past its date.
• Pure vanilla extract lasts years, and many sources say it can pretty much last indefinitely.
• Keep the extract in a cool and dark place.

References

• [VQ] Vanilla Queen: Vanilla FAQs
• [CN] Covanee: Frequently Asked Questions

If you’re into gluten-free alternatives, almond flour must’ve surely got your attention. So you’ve bought a package or two, but you’re not using it as much as you’d like to. A couple of months pass by, and you’re starting to wonder if that product is still okay to use. Can almond flour go bad?

Or perhaps you’ve bought a package, but aren’t sure what’s the proper way to store it. You’ve probably read that some people recommend refrigerating or even freezing it, while others say it’s alright to keep it at room temperature. So you want to know if almond flour goes bad if not refrigerated. Or if refrigeration or freezing make any difference in terms of shelf life.

In this article, we go through all of those matters. We talk about signs of spoilage, shelf life, and ways of storing this wheat-free flour. And for those of you curious about what’s the difference between almond flour and almond meal, we cover that as well. If that’s what you’re looking for, this piece is for you.

Can Almond Flour Go Bad? How To Tell If It Is Bad?

Almond flour, like all powdered products, can spoil if water or pantry bugs get to the package. When water reaches the powder, there will be wet clumps, or even mold after a few days. If either is present, get rid of the product. Same thing if there are any dead or alive pantry bags. Of course, any dry clumps in the package are perfectly safe, and you can break them down with your fingers or run through a sift.

When it comes to going bad, almond flour is similar to coconut flour and whole-grain flours. The common thing for all of these is that they, unlike white flour, contain oils, which are prone to going rancid. That means that sooner or later your almond flour will go rancid. That means that besides taking a good look at the powder before using, you should give it a good sniff too. Almond flour should have a nutty smell. If the smell turned sour or rancid, the product is past its prime, and you should throw it out.

Having said that, it’s time to talk about how long you can store that flour until it goes rancid.

How Long Does Almond Flour Last? How To Store Almond Flour?

The shelf life of almond flour is a tricky topic to discuss. It’s usually about a year ([DL]), more or less. And obviously, there’s a best-by date on the label, so you can just observe it and get rid of the leftovers once it’s past that date. But you wouldn’t be reading this if that was your plan, would you?

Long story short, the better the storage conditions, the longer it should retain quality. Like other oil-rich flours, almond flour doesn’t like light and heat ([DL]). That means you should keep it in a cool and dark place. As long as the package remains unopened, feel free to store it in a cabinet in the pantry or kitchen. Unless you live in a warm climate or know right away that you need to keep this one for a prolonged period. If that’s the case, refrigerate or freeze the flour right away.

When it comes to an opened package, it’s all about how long you expect to keep it around. If you know you will finish it way before the date on the label, storing the product at room temperature is alright. But if you need to keep it around for longer, possibly even past the date on the label, refrigeration or freezing is in order. When in doubt, refrigerate ([BRM]) the gluten-free flour, so you get a few more months of good quality in case you need it.

If you’d like to keep it for even longer, or the space in your fridge comes at a premium, but you can fit it in your freezer, freeze the flour ([DL]). The powder won’t freeze, but it’s best to let it get back to room temperature before using. That means measuring how much you need and taking it out of the freezer at least an hour before you need it.

When it comes to packaging, the flour should always be sealed after opening. If your package isn’t resealable, transfer the powder in a freezer bag or an airtight container. That will keep any moisture and pantry bugs at bay, plus reduce the exposure to oxygen, which also speeds up rancidification a bit.

So if you wanted to know if you can use almond flour that’s past its date, the answer is sure, provided you handled its storage properly, and it’s not rancid.

What About Homemade Almond Flour? How Long Does It Last?

When it comes to homemade flour, things don’t change much. The storage methods are the same, i.e., a sealed container is needed and the colder the place, the longer the product lasts. When it comes to shelf life, Gemma from Bigger Bolder Baking ([BBB]) says she stores hers for 8 weeks at room temperature, or even longer in the fridge. But I don’t really see a reason why your own nut flour shouldn’t easily last a few months if you take good care of it. It’s not much different from what you get if you buy one.

Last but not least, let’s cover the almond flour and almond meal conundrum.

Is Almond Meal And Almond Flour The Same Thing?

No, it’s not. The best explanation I found comes from Dana at Minimalist Baker ([MB]). In short, almond meal is ground raw almonds, while almond flour is finely ground blanched and peeled almonds. The latter is usually finer in texture (the difference between a flour and a meal is often the fact that the former is finely ground) and lighter in color thanks to peeling.

In some recipes it doesn’t matter that much if it’s the flour or the meal you’re using, but in many it does. Pay close attention to the recipe you’re following, so you won’t accidentally use the wrong one and end up with messed up texture.

In a Nutshell

• almond flour can go rancid because it’s an oil-rich flour
• the colder the storage temperature, the longer it retains quality; if you want to keep it for more than a few months, refrigeration or even freezing is recommended
• make sure it’s always sealed tightly
• almond flour and almond meal aren’t the same thing

References

• [BRM] Bob’s Red Mill: Almond flour
• [DL] David Lebovitz: What is almond flour?
• [MB] Minimalist Baker: Recipe FAQ
• [BBB] Bigger Bolder Baking: How To Make Almond Flour

Love baking? If you love making baked goodies from scratch, then you probably worked with yeast. Fresh yeast makes the softest, fluffiest baked goods but old yeast could yield to dense, funky-tasty breads and cookies.

There are three types of yeast available on the market: fresh yeast (often called cake yeast), active dry yeast, and instant yeast. In this article, we cover all three varieties, so we’ve got you covered no matter which one you prefer. Let’s get into the nitty-gritty.

Can Yeast Go Bad?

Yeast goes bad if stored for too long or in improper conditions. But even if you keep good care of it, sooner or later it becomes “tired” and stops doing its job in baked goods. The latter happens most often to fresh yeast, which doesn’t have that long of shelf life.

Fortunately, you can proof the yeast before you use it to make sure it’s still potent. We’ll get into that process in a minute.

When it comes to signs of spoiled yeast, it depends on the variety. Active dry and instant yeast come in powdered form, so if any water got into the package and there are any wet clumps or organic growth, discard it. Do the same thing if the powder (usually light beige) turns grey or dark brown.

As usual, give it a good sniff too to make sure everything is alright. If everything seems to be okay, but the yeast is quite old, proof it before using.

For fresh yeast, check for any discolorations on the surface and if it hasn’t dried up completely. In my experience, cake yeast loses its potency much sooner than any of the mentioned signs become apparent. In other words, chances are it might be “tired” already, even though it looks just fine.

Because of that, you should always proof yeast that’s nearing its date.

How To Tell If Yeast Is Still Potent?

The process of proofing yeast is relatively simple, but it takes at least 10 to 15 minutes to do it and wait for the results. Nevertheless, if your yeast is quite old, it’s always best to do the proofing before you do anything else. Because if you can’t get the yeast to activate, and don’t have a fresh pack on hand, you have to put that baking project on hold.

Just like with baking powder, it’s best to make sure the yeast is potent, or else you will end up with a baking disaster.

In the instructions below, you will find optimal water temperatures for proofing. If you don’t have a cooking thermometer, always use water that feels warm, but not hot.

I know “warm” isn’t an exact measurement, but it’s usually good enough for proofing the yeast. You don’t want to go with water that feels hot because temperature above 140°F or 60°C kills the yeast ([BRM]).

How To Proof Dry Active Yeast?

To proof dry active yeast, all you need is water and sugar. The process goes like this ([TOH]):

1. Pour half a cup of warm (105° to 115°F, or 40° to 46°C, is ideal) water into a bowl.
2. Add a teaspoon of sugar and 1/4 ounce (1 packet) of yeast, and stir the mixture.
3. Let the bowl sit for 5 to 10 minutes.
4. If it’s bubbly, the yeast is perfectly fine to use. If after 10 minutes there are no bubbles after those 10 minutes, the yeast is most likely “tired,” and you should discard it.

If the test went well, add the mixture to the other ingredients.

How To Proof Cake Yeast?

Proofing fresh yeast is quite similar, and it’s often a part of the recipe as one of the first steps. The whole thing goes like this ([RSCY]):

1. Pour half a cup of warm (90° and 100°F, or 32° to 38°C, is ideal) liquid into a bowl. It can be water, but if the recipe calls for milk, use it instead.
2. Stir in 1 teaspoon of sugar.
3. Crumble cake yeast with a fork, then add into the solution and give it a good stir.
4. Let the bowl sit for 10 minutes.
5. If the yeast foams vigorously, that’s a sure sign it’s ready to be used. If there are no bubbles, throw it away.

If everything went fine, add the rest of the ingredients to the solution.

Please note that not all recipes follow this template to a T, and that’s fine. For one of my favorite cakes, I add all the milk the recipe calls for (a bit more than 1/2 a cup), and a couple of tablespoons of flour too. And instead of bubbles, after those 10 minutes of waiting, I expect the batter to double in volume. There is more than one way to skin a cat.

How Long Does Yeast Last? How To Store Yeast?

When it comes to shelf life and storage methods, it depends on the variety of yeast we’re talking about.

An unopened container of active dry yeast should sit in a cool and dry place. The pantry is a perfect choice, but the fridge or even the freezer is okay too. In such conditions, dry yeast should last about two years ([RSF]).

Once you open the container, the yeast requires storing in cold temperature. That means it should sit either in the fridge, where it can last up to 4 months, or in the freezer, where it can retain quality for about half a year ([RSF]).

Even if you’re not much of a baker and cookies aren’t on the menu every single week, that should give you enough time to go through the container. Of course, even if the yeast is a bit past the mentioned periods, it still makes sense to give it a try.

Fresh yeast has a much shorter shelf life. It usually lasts around 2 to 3 weeks from the packaging date, so you pretty much buy it right before you need it. It’s in the refrigerated section, and you should keep it in the fridge too.

Based on my experiences, it doesn’t last much past the date on the label. If it’s a couple of days old, sure, give it a go with the proofing method. But don’t be surprised that it’s already not potent enough to bubble.

In a Nutshell

• If active dry yeast has changed color or there are wet clumps, discard it.
• Discolorations or microbial growth on fresh yeast is a sure sign of spoilage.
• If the yeast is old, proof it before you start your baking project.
• Dry yeast needs a cool and dry place. Once you open the container, keep it sealed tightly in the fridge or refrigerator.
• Fresh yeast needs to be refrigerated at all times. It lasts only a couple of weeks, so don’t buy it in advance.

References

• [TFL] The Fresh Loaf: Yeast FAQ
• [TOH] Taste of Home: How To Proof Yeast
• [BRM] Bob’s Red Mill: What Temperature Kills Yeast?
• [RSCY] Red Star Yeast: Cake Yeast
• [RSF] Red Star Yeast: FAQ

As the name implies, peanut oil is a type of cooking oil made from peanuts! Often used in Asian cooking, peanut oil is a great alternative to vegetable oil. Peanut oil is one of the healthiest types of cooking oils on the market. It is high in unsaturated fats and loaded with vitamin E and phytosterols. Peanut oil does not contain trans-fat or cholesterol that could cause heart disease.

It’s versatile too! You can use peanut oil for baking, frying, deep-frying and sautéing. Peanut oil has a delicate nutty flavor and a delectable peanut-y aroma! But what about the storage life of peanut oil? Can peanut oil go bad? Peanut oil has a high smoking point so it will keep for a long, long time.

Image used under Creative Commons from Adam Engelhart

Can Peanut Oil Go Bad?

Peanut oil has a reasonably long shelf life but it won’t keep forever. As with most types of cooking oil, peanut oil will keep well in storage for months. This goes especially for unopened bottles of peanut oil. That being said, the shelf life of the product becomes shorter once the container has been opened.

Peanut oil has a clean taste so it can be reused several times. But reused peanut oil has a shorter shelf life than fresh peanut oil. However, as long as the oil has been stored properly, there is no need to worry about spoilage at all.

Signs that Peanut Oil Has Gone Bad

It’s quite easy to tell if peanut oil has gone bad, just check the clarity, color, and smell of the oil. If the oil has turned a deeper shade of brown or it starts emitting an unpleasant odor, it is no longer safe to use. If the product has turned cloudy or the fats started breaking down, toss the product in the trash.

How to Store Peanut Oil?

The pantry is the best place to store sealed and/or freshly opened bottles of peanut oil. Keep the product in a cool, dark place away from sources of heat and light to extend the oil’s shelf life. Peanut oil is quite sensitive to heat and direct sunlight. Unstable temperature could cause the product to spoil much more quickly. Avoid storing the oil near the stove or other appliances that heat up while in use.

Image used under Creative Commons from star5112

When kept in the pantry, sealed bottles of peanut oil will keep for 3 years. On the other hand, opened bottles of peanut oil will keep in the pantry for a year or so.

As for peanut oil that’s nearing its expiry date, you can store the oil in the fridge. Of course, the peanut oil will solidify and turn cloudy when stored in the fridge but it’s still safe to use. There won’t be any changes in flavor or aroma once the refrigerated oil is used in cooking. Peanut oil kept in the fridge will stay fresh for 3 to 4 years.

Can You Freeze Peanut Oil?

You can freeze peanut oil but it’s not the best storage method for the product. Freezing could alter the taste and aroma of the oil. But if you must freeze the peanut oil, transfer the product in a freezer-safe, airtight container. The container must be sealed at all times to keep frost away. We highly suggest dividing the product into manageable portions so defrosting is much easier.

Summary

Peanut oil imparts a lovely flavor, adding something extra to your favorite dishes. Since it’s one of the healthiest cooking oils in the market, you can use cooking oil for everyday dishes. Can peanut oil go bad? Peanut oil is not impervious to spoilage but as long as the product is stored properly, there is no need to worry about the storage life of peanut oil at all!

Are you a pasta lover? Nothing warms the heart quite like a nourishing bowl of pasta drenched in white or red sauce then topped with grated cheese! Pasta has been a kitchen staple in Italian homes. It can be made from scratch or store bought. Whatever type of pasta you have at home, it’s always a treat to enjoy a plateful of it for lunch or dinner. But can pasta go bad? That depends on the state of the product prior to storage.

Dry, sealed packs of pasta have an extremely long shelf life. Since dried pasta has zero moisture content, the risk of bacterial or mold growth is minimal. Hence, it will keep fresh for a while.  On the other hand, cooked pasta has a shorter shelf life.

Image used under Creative Commons from Maggie Hoffman

Can Pasta Go Bad?

As mentioned above, cooked and uncooked pasta have radically different storage lives and it all boils down to moisture content. Since cooked pasta is boiled and drenched in hot water, there is a good chance that it will go bad within days. This goes especially if the product has been stored improperly. Exposure to humid temperatures could cause the pasta to spoil quickly.

Dry pasta has a long shelf life but it’s not resistant to spoilage either. It will go bad at some point although this will take a while. It’s important to store cooked and uncooked pasta properly to extend the products’ shelf life. You can start by reading the label for storage instructions.

Signs that Pasta Has Gone Bad

How do you know when the pasta you’ve kept in storage for so long has gone bad? Check for the presence of mold. Cooked and uncooked pasta that’s been exposed to air for far too long will develop mold. Check for obvious signs of discoloration or an off-odor too. If the pasta smells strange, discard the product.

Even if there are no obvious signs of spoilage, dry pasta that’s been stored for too long will lose its original flavor. The texture, once cooked, will be different too. That’s why we recommend using up your pasta supply as soon as possible for optimal flavor.

How to Store Pasta?

For uncooked sealed and opened packs of pasta, store the product in the pantry. Since uncooked pasta is sold dry, it won’t go bad when stored at room temperature. However, we highly recommend storing opened packs of uncooked pasta in an airtight container for optimal flavor. Always keep the container sealed to reduce air exposure.

Homemade pasta and cooked pasta should be kept in the fridge. The chilly temps will inhibit mold growth and reduce the risk of spoilage. Keep the pasta in an airtight container so it won’t dry out. Always seal the container until you used up the pasta to extend its shelf life.

Image used under Creative Commons from Yuki Shimazu

Dry pasta that’s been kept sealed will keep for 2 years or so in the pantry. Fresh pasta, on the other hand, will only keep for 5 days in the fridge. Cooked pasta will keep for a week or so in the fridge.

Can You Freeze Pasta?

Surprisingly, pasta keeps so well in the freezer. If you have no plans of consuming your pasta supply anytime soon, freezing makes a great storage option. For dry pasta, place the product in a freezer-safe container, original packaging and all. The extra layer of protection will keep frost at bay. For cooked pasta or homemade pasta, store it in a freezer-safe, airtight container then stick in the freezer.

Summary

Who doesn’t love a plateful of pasta? It’s the ultimate comfort food! Can pasta go bad? Yes, pasta will go bad but only when it’s stored improperly. Keep all these storage tips in mind to extend the shelf life of dry, cooked and homemade pasta!

You decided to venture into Japanese cuisine and try out one of its staples, the miso soup. So, naturally, you’ve bought a jar of miso paste, along with a bunch of other ingredients like tofu or seaweed.

And after cooking the soup a few times, you start to think about the shelf life of the paste. You only use a few teaspoons at a time, and it’s not like you make that soup daily. So you expect that it might take you even a few months until you finish that container. Can miso paste go bad?

Or maybe you’ve bought a jar of this soybean paste, stored it away in the pantry and completely forgot about it. I know I do this way often than I’d like to admit. I buy food items with the best of intentions, store them away, and forget about them a few minutes later, only to “find” them in a few weeks or months.

So you’ve found that jar, and there’s no expiration date on the label. You don’t quite remember when you’ve bought it, so you’re unsure what to do with it. Should you just toss it out?

In this article, we cover these and similar questions related to miso. If you have any doubts about going bad, shelf life, or storage of the soybean paste, read on. And since going bad seems to be the topic most people are interested in, let’s start with that.

Can Miso Paste Go Bad? How To Tell If Miso Is Bad?

Miso paste is made of fermented soybeans with salt and other seasonings ([WIKI]). First off, the soybean paste isn’t a perishable product ([SRM]), which pretty much means that it’s not really prone to go bad if you store it well.

So if you have an unopened jar that’s stored for months or even years, the paste will probably be not only safe to eat but flavorful as well. Once you open the container, the taste of the condiment changes gradually, but it should still be edible for many months or even years. In that matter, it’s quite similar to Tabasco sauce.

Having said that, miso can spoil. The longer you store it and the often you use it, the higher the chance of microbial contamination. And while fermented soybeans aren’t a great environment for growth for most bacteria, some may prevail and start multiplying. So if there’s mold on the surface or the smell has changed noticeably, throw it out ([MT][SRM]).

An important thing to remember here is that miso turns darker over time, especially if it sits in a warm environment. That change of color is natural and doesn’t mean the miso has gone off or anything ([HM]). Also, miso varies in color and flavor between batches ([MT]), so even if you buy it from the same manufacturer, it won’t always taste and look the same.

So you know that miso lasts quite a long time and doesn’t spoil easily. But as I already mentioned, the flavor changes over time, so how long does the paste keep for?

How Long Does Miso Paste Last?

Talking about the shelf life of the soybean paste is pretty tricky. Some containers come with a best-by date, but that date is there in most cases because the law requires it or for people to trust the product more (we trust foods with dates more than ones without). Hence, generally speaking, that date isn’t that useful to us.

South River Miso stored their product for 20 years ([SRM]), and it was still okay to eat after that period. And there’s no reason why it should work differently for other brands. Because of that, you can assume that an unopened jar can easily last a few years.

Once you open the paste, the product gradually changes in flavor. In most cases, it becomes less sweet to taste ([SRM]), but the taste changes over time in other ways too. And some people enjoy those changes, while others not so much.

If you want the most consistent taste, try to finish the jar within 3 months ([MT]), but the soybean paste should stay fairly even in taste for up to a year ([HM]). In short, the longer you keep it, the more pronounced changes in taste will become.

So if you wanted to know how long does miso paste last after opening, there isn’t one correct answer. I can just give you a ballpark of 3 up to even 12 months for a pretty consistent taste. And if you don’t mind the taste change, probably a lot longer.

Knowing that, it’s time to talk about storage, as even this aspect can get a bit confusing.

How To Store Miso Paste?

When it comes to storage of miso paste, things aren’t as simple as one would like them to be. Miso, like sauerkraut, is a fermented food and is basically a living thing ([HM]). Unless it’s been pasteurized. And because of that, some brands recommend keeping the unopened paste in the fridge ([HM]), while others don’t ([MT]).

So the best way forward here is to take a look at the label and see if the manufacturer wants you to refrigerate it at all times or not. Alternatively, take note of how the product was kept in the supermarket. If it was in the refrigerated section, your best bet is to chill it in the fridge too. If you won’t, it won’t go bad, but the taste might change sooner than you’d like.

When it comes to an opened container, you should keep it in the fridge ([WIKI]). While it might not be necessary to refrigerate it ([SRM]), doing so definitely gives you a higher chance of keeping the paste around for longer. The taste stays more even, and the cold temperatures are less inviting for any bacteria.

When it comes to other storage-related recommendations, remember to keep the container closed when not in use. And make sure you always use clean spoons when scooping the paste.

I know it’s easier to use whatever utensil you have on hand when you need to add the miso to the miso soup or ramen in a hurry, but it’s important to do the right thing here. Your soybean paste will thank you for that by keeping well for a long time and not going bad.

In a Nutshell

• miso paste lasts years unopened; after opening its flavor changes slowly, but it still stays safe for months or even years
• the soybean paste turning dark is a natural reaction and doesn’t mean the food has gone bad
• follow storage recommendations found on the label; if there aren’t any refrigerate at all times, or at the very least keep in the fridge after opening

References

• [WIKI] Wikipedia: Miso
• [SRM] South River Miso: FAQ’s
• [HM] Hikari Miso: Frequently Asked Questions
• [MT] Miso Tasty: FAQS

Nobody really uses cornstarch all that often. I mean even if you use it for all your sauces and many soups, it’s still not that often, right?

And sooner or later, there will be a day that you notice that the container has passed the date on the label. That’s when you ask yourself : can I use cornstarch past the expiration date? Or should I throw it out and buy a new container?

Or maybe you feel a bit confused with all the “corn” products available. And you’d like to know how are corn flour, cornmeal, and cornstarch different.

They look quite similar, and many people get them confused. And using one instead of the other in a dish in some cases spells disaster. Or a less than perfect meal, at the very least.

Anyway, below I talk about the shelf life and going bad of this thickening agent. I also added a section on the differences between the corn products, in case you need a refresher.

Can Cornstarch Go Bad and How To Tell If It Is Bad

Cornstarch is good to use in recipes indefinitely ([AS]). Unlike baking powder, it doesn’t lose its potency over time.

In other words, if you wanted to know if cornstarch (or corn starch) does lose its effectiveness, the answer is no. That also means that you can freely use “expired” cornstarch.

In some cases, you might notice that the quality of the powder isn’t that great after a couple of months past the best-by date on the label. But after mixing it with the liquid, the difference will be close to none.

But having indefinite shelf life doesn’t mean that cornstarch can’t go bad. If moisture gets to the container, it will go moldy in a few days tops. So wet or moldy corn starch is something you get rid of right away. Same thing if you can find any pantry bugs inside the box.

In short, to make the cornstarch last forever, you need to take good care of it.

How To Store Corn Starch

Cornstarch, like other products in dust form such as flour, doesn’t really need much in terms of storage. Just keep the product in a dry place and make sure it’s sealed tight when not in use ([AS]).

Many producers sell cornstarch in convenient resealable containers, which are ideal for keeping it for the long term. But if yours didn’t come in one, no worries. Transfer the starch in an airtight container, and you’re good to go.

In case you were wondering, refrigerating cornstarch doesn’t help it much. But if that’s your preference, you can store the powder in the fridge if you want to.

If you do that though, make sure the container is sealed tight. Otherwise, the powder will draw moisture from the air in the fridge and could spoil soon after.

Generally speaking, it’s better to just stick to a dark cupboard in the kitchen or pantry, as these are the best storage places.

Cornstarch vs. Corn Flour vs. Cornmeal: What Are The Differences?

There are quite a few products with ‘corn’ in their name out there. And if you’re like me, you find it super confusing. This short primer should give you the essential information you need, so you know which is which.

Both corn flour and cornmeal are ground maize. The difference is cornmeal is coarsely ground, and corn flour is finely ground ([WIKI1]). You can make corn flour from cornmeal, but not the other way around. Both have the corn flavor.

Cornstarch is made from starch derived from the maize ([WIKI2]). So it’s not the whole grain, but only the starch that’s in the endosperm. It’s tasteless and used mainly as a thickening agent for soups, sauces, and gravies.

Hope that clears things up.

In a Nutshell

• Store in a dry place, sealed tightly
• Lasts indefinitely, so you can use “expired” cornstarch
• While cornmeal and corn flour are whole corn grain ground, cornstarch is only the starch derived from the grain

References

• [AS] Args & Kingsford Corn Starch
• [WIKI1] Wikipedia: Cornmeal
• [WIKI2] Wikipedia: Corn starch

Let me guess. You decided to try out a recipe that called for cornmeal. Maybe that was cornbread, corn muffins, or even corn porridge. It turned out okay, but it’s not like you eat it regularly.

And now, a couple of months later, you found that open bag of cornmeal deep in storage and aren’t sure if it’s still okay to use. Can cornmeal go bad?

While you might think that cornmeal is like flour in terms of storage because it’s often used as its substitute, that’s not entirely the case. It depends on the type of cornmeal we’re talking about, to be precise.

Because yes, there are two types available: whole-grain cornmeal and degerminated cornmeal.

Cornmeal is made by grinding dried kernels of corn. For the whole grain variety, everything is ground, including the germ. In the case of degerminated cornmeal, the germ is removed before grinding.

The difference is vital because the germ is where most of the kernel’s fat is ([WIKI]). And as you probably know, fat tends to go rancid if you store it improperly or for too long.

Knowing that, let’s get into the nitty-gritty of storage, shelf life, and spoilage of cornmeal.

Can Cornmeal Go Bad? How To Tell If Cornmeal Is Bad?

Like almost all food products, cornmeal spoils too. Cornmeal is done for and you should discard it when:

• There are some insects in the package. That means dead insects, alive ones, or eggs.
• Mold or big wet clumps are present. If moisture found its way into the cornmeal, there will be mold within a couple of days.
• Rancid or bitter smell or taste. This one applies mostly to whole-grain cornmeal because it contains much more oil than its degerminated counterpart.
• Odd/funny aroma. Like with pretty much any other food, make sure it passes the sniff test.

Please note that some grey or black specs are typical to whole-grain cornmeal ([BRM]), and aren’t a sign of spoilage by any means.

Last but not least, cornmeal gradually degrades in quality. That means it loses some of its corn flavor over time, and a couple of years old product won’t be as good as a fresh one. Once again, the whole grain variety degrades faster.

How Long Does Cornmeal Last?

Both types of cornmeal come with a best-by date on the label. That date isn’t an expiration date, but rather an approximation of how long the powder will retain quality. And, as you might imagine, you can easily store cornmeal past its date with excellent results.

How long exactly, you ask? It’s difficult to tell, but here are some approximations I hope you find helpful:

• For degerminated cornmeal, it should keep just fine for several months, up to a year or even longer at room temperature. If that’s not long enough, you can keep it in the freezer for a couple of years.
• Whole-grain cornmeal should keep quality for a couple of months, maybe half a year, provided that you refrigerate or freeze it after opening.

With that in mind, let’s talk about storage guidelines for this flour substitute.

How To Store Cornmeal?

Similarly to flours and all other powdered products, you should store cornmeal in a dark and dry place. The latter is especially important, because like other powders, cornmeal can pick up moisture from the environment. As usual, seal the bag or container tightly after every use.

When it comes to where exactly should cornmeal sit, it depends on the variety. As long as the package is unopened, both are perfectly fine at room temperature. That means a cabinet in the pantry or the kitchen, depending on your preferences.

Once you open the package, degerminated cornmeal can still sit in the same place, but the whole grain variety requires refrigeration or freezing for optimal results ([BRM]).

If you want to store cornmeal in the fridge or freezer, it should be well sealed. The plastic packages the product often comes in are somewhat tricky to seal properly, so it’s best if you transfer the powder into an airtight container.

This way, you can be confident that any moisture won’t get into the cornmeal.

In a Nutshell

• Cornmeal is sold in two varieties: whole grain and degerminated. The latter keeps quality for longer.
• If there are insects (dead or alive) or mold in the package, or the cornmeal smells funny, rancid or bitter, discard it.
• Degerminated cornmeal keeps quality for up to a year past its date if stored at room temperature, and a couple of years if frozen. Whole grain variety is best for only a couple of months past its date.
• You can store degerminated cornmeal in a cabinet in the kitchen or pantry at all times. When it comes to the whole grain variety, it requires refrigeration or freezing after opening the package for the best results.

References

• [WIKI] Wikipedia: Cereal germ
• [BRM] Bob’s Red Mill: Medium Grind Cornmeal

Corn syrup is the secret ingredient that makes so many baked goods chewy and sweet. But unless you’re using it regularly (e.g., as a maple syrup substitute), chances are it takes quite some time for you to finish a bottle.

One day you reach for the corn syrup and notice that it’s passed the date on the label. The first question you ask yourself then is: can corn syrup go bad?

You don’t want to discard it if it’s still okay to eat, but at the same time, you don’t want to get sick from eating it.

To choose whether or not to use the sweetener, you need to know a few things about it. Those are how to store it, what’s its shelf life, and what are the signs of spoiled corn syrup. Below, we cover all of these. Let’s get going.

Can Corn Syrup Go Bad? How Do You Tell If It Is Bad?

Technically speaking, all foods can go off. But for some of them, the chances of that happening are quite slim. I’m pretty sure you’ve heard that honey lasts forever. Things are similar for other popular sweeteners like maple syrup, molasses, and the subject of this article, corn syrup.

In short, corn syrup most likely won’t go bad unless you leave it open (unsealed) for a prolonged period and other substances along with bacteria will get inside. And that bacteria have enough resources to survive and start multiplying, which isn’t simple in an environment so rich in sugar and scarce with water.

But if that happens, its color will likely change, and the smell will be off too. So if either the appearance, the odor, or the flavor of the syrup has changed, discard it.

One important thing regarding visual changes is that light corn syrup (which is clear [WIKI]) turns yellowish over time, and that’s not an indication of spoilage ([KS]).

The fact that this sweetener pretty much can’t spoil doesn’t mean that it keeps its quality forever. It’s time to talk about its shelf life.

How Long Does Corn Syrup Last?

If you read the website of Karo Syrup ([KS]), you’d learn that it’s safe to eat indefinitely. So unless something bad happens, and the sweetener spoils, it’s fit for use.

But as I already mentioned, it doesn’t retain its flavor forever. That’s where the best-by date on the label comes in.

For sweeteners like corn syrup, the date on the label is only a rough estimate of how long they should be of top quality. It gives you some guidance, but that’s about it.

More often than not, you will find that corn syrup good enough for months and even years past the best-by date. In short, if it looks and smells okay, give it a taste and decide if you continue using it based on that.

Last but not least, please note that opening the bottle for the first time doesn’t alter the shelf life of the syrup ([KS]). It’s not like it lasts indefinitely unopened, but only a couple of months after opening.

As long as you do a decent job at storing it, it will last for years, and you will be able to use all of it without wasting a drop.

Now it’s time to talk about storage practices.

How To Store Corn Syrup?

Corn syrup doesn’t require much when it comes to storage. A place at room temperature that’s away from sunlight is good enough. That’s mean pretty much any shelf or cabinet in the pantry will do.

If you use it often, the kitchen is perfectly fine, as long as it doesn’t just sit on the counter and isn’t in a place where the temperature fluctuates. Either won’t make the sweetener go off but can negatively affect the flavor.

Once you open the bottle for the first time, the recommendations above stay in place. Besides those, make sure you seal it after every use, and that’s it.

There’s no need refrigerate opened corn syrup; room temp is good enough.

In a Nutshell

• Corn syrup, unless mishandled in storage, doesn’t go bad. Light corn syrup turns a yellowish hue over time, and that’s not a sign of spoilage.
• Corn syrup retains quality for years after the date on the package.
• Keep the bottle at room temperature away from sunlight. Make sure it’s always sealed tight when you store it away.

References

• [KS] – Karo Syrup FAQ
• [WIKI] – Wikipedia: Corn syrup