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Shelf Life of Kitchen Staples - Tip of the Day

Ever wonder why your biscuits aren't rising as high as usual? Or why your honey crystallizes? Check out the shelf life of these kitchen staples.


Ever wonder why your biscuits aren't rising as high as usual? Or why your honey crystallizes? Check out the shelf live of these kitchen staples.

Sweeteners
Shelf Life:
Granulated sugar, honey and molasses: Long lasting
Maple Syrup: 2 years unopened, 1 year open

Store granulated sugar in an airtight container to protect it from heat, moisture and critters.

Keep molasses and honey in the pantry (in the fridge, molasses temporarily turns into a thick, unpourable sludge and honey crystallizes).

Leaveners
Shelf Life:
Baking powder and baking soda: 6 months
Instant or Active Dry Yeast: 4 months (in the freezer)

Replace baking powder and soda regularly. Despite manufacturer claims of a shelf life of 1 year, Cook's Illustrated tests prove they lose potency far sooner.

Don't keep yeast in the pantry. Put it in the freezer to slow deterioration.

Flour
Shelf Life
:
All purpose flour: 1 year
Whole wheat flour and cornmeal: 1 year (in freezer)

Transfer all-purpose four out of its paper bad and into an airtight container to protect it from humidity.

Don't leave whole what flour or cornmeal in the pantry; they contain natural oils that will go rancid in as little as 3 months. Enclose them in zipper-lock bags and store them in the freezer.

Olive Oil
Shelf Life:
Unopened: 1 year
Open: 3 months

Move olive oil from the countertop or windowsill to a dark pantry or cupboard. Strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors.

Don't buy olive oil in bulk. Once opened, it has a very short shelf life.


Taken from Cook's Illustrated, Charles Kelsey March 2009



Filed Under: Tip of the Day, How To
Tags: charles kelsey, CharlesKelsey, cooks illustrated, CooksIllustrated, kitchen staples, KitchenStaples, shelf life, ShelfLife

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