Plus, get professional tips on storing your ingredientsthe right way.
Could this have gone bad?
Should you go ahead and bake something with questionable ingredients or admit defeat?
Credit:Marty Baldwin
In an ideal world, you’d all use up food before it goes bad.
But, in the real world, all you’re able to do is your best.
Jen Baptonis a registered dietitian.
Credit:Halee Miller
However, baking goods go bad as well, and some of them can also make you sick.
And some gluten free flours can spoil even quicker than traditional wheat ones.
“Spices and herbs do go bad around one to two years,” Bapton says.
But the key in matters.
“Ground spices have about half the shelf life of whole spices.
Whole cinnamon, nutmeg, and cinnamon sticks can be used up to two years.”
Halee Miller
You should follow a similar timeline for ingredients likeespresso powder.
According to Bapton, sugar and salttechnically never expire.
Not to worry, though.
Honeyis another ingredient that home cooks often find difficult to decipher.
For best flavor, “always close lids to honey tightly,” Bapton says.
“If you see crystallization, warm the open jar in a pan of hot water.”
How to Properly Store Your Baking Ingredients
Of course, how you store your items matters.
(This means right next to your stove or oven is probably not be the optimal place.)
It’s all about making sure that everything stays dry and cool.
While no one likes to throw away food, youdefinitelynever like getting sick.
