Cooking Oils: The Silent Spoilers Lurking in Plain Sight
Your cooking oil might be the most deceiving item in your pantry right now. Cooking oils such as canola oil and olive oil don’t last as long as you might think. They last only about 4 months when stored unopened. Once you crack open that bottle, things get even worse – they can degrade even faster when exposed to light, air or heat. The tricky part is that most people store their oils right next to the stove, which is basically a recipe for disaster. Try to use your oil ASAP, because exposure to heat, light, and air will all cause rancidity (and neutralize many oils’ potent antioxidants). That’s when you need to use your nose: Most rancid oils have painty, grassy odors (rancid olive oil is an exception—it smells more like crayons or putty). Here’s the kicker: even a tiny bit of rancid oil will ruin an entire batch of baked goods, so don’t use it! Yet most home cooks hold onto those half-empty bottles for years, convinced they’re still good to go.
Ground Spices: Fading Into Flavorless Dust
While ground spices can last for about three years, they typically lose flavor and potency after six months. Consider this your sign to toss any spices older than three years or may have gone musty before then. Think about it – when was the last time you actually replaced that container of paprika? As a rule of thumb, manufacturers suggest replacing ground spices every 3 to 4 years and dried herbs every 1 to 3 years. But here’s what most people don’t realize: A smart way to buy spices is in bulk: You’re only getting a little at a time so they don’t get stale and lose their flavor. The problem is that most of us buy those giant containers from warehouse stores and then wonder why our food tastes bland. But the best test is sensory: If the spice has a muted aroma, color, or taste, toss it. Your taste buds will thank you when you finally invest in fresh spices.
Flour: The Pantry Staple That Goes Bad Before You Know It
Flour is one of those ingredients we assume will outlast us all, but that’s far from the truth. The shelf life of flour depends on whether it’s refined or whole grain. Whole grain flours don’t last as long because they contain natural oils from the grain, which can go rancid (see: cooking oils). Experts at King Arthur say whole grain flour should be used up within a few months if possible; you’ll know it’s rancid if it smells like burnt rubber or pencil erasers. Even regular all-purpose flour has its limits – refined flours last 1 to 2 years and will smell sour once they’ve gone bad. The smartest move? Most people store their flour in the pantry, but you should actually store it in the refrigerator or freezer to keep it fresh longer. Yet most home bakers keep using that same bag of flour they bought two years ago, completely unaware that it’s lost its effectiveness. Depending on when you bought your flour, it might be time to throw it away. If it’s been less than a year since you purchased it, do a smell test. If it has a stale, sour or off aroma, throw it out.
Baking Powder and Baking Soda: The Leavening Agents That Lost Their Lift
Here’s something that’ll make you question every flat cake you’ve ever made: your leavening agents might be dead. If you don’t bake regularly, chances are your leaveners have expired. Unopened baking powder has a shelf life of about 6 months, while baking soda can last up to 18 months. For example, baking powder typically remains effective for 6 months to 1 year after opening. The thing is, these ingredients lose their power gradually, so you might not even notice your cookies are coming out flatter than usual. Bags of baking powder and baking soda will lose their leavening power over time, which means a sad, flat cake for you. You can test their leavening power with this easy science experiment in your kitchen: Mix baking soda with vinegar and baking powder with hot water. Drop 1/4 tsp into hot water (no acid required) and look for a bubbling reaction. Most people never do this test and just assume their disappointing baked goods are due to a bad recipe rather than expired ingredients.
Nuts and Seeds: The High-Fat Favorites That Turn Rancid Fast
Nuts and seeds typically have a high amount of oil in them and that oil will start to go rancid after a couple of months in your pantry. Nuts and seeds go rancid faster than you think. They have a high fat content, which accelerates their demise. It’s almost shocking how quickly these expensive pantry staples can turn on you. Signs of rancidity on a nut or seed include a grassy or paint-like odor and dark or oily appearance. Do a sniff test and immediately throw away any that have a sour, musty smell. The solution is surprisingly simple: For optimal freshness and longevity, place the nuts and seeds in a clear freezer bag and pop them in your fridge for up to a year. Yet most people keep that bag of walnuts or pine nuts sitting in their pantry for months, wondering why their salads and baked goods taste off. The irony is that we spend good money on these nutritious additions to our diet, only to let them go bad while we’re busy using other ingredients.
