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Questions tagged [storage-lifetime]

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Questions specifically about the expected shelf life of a food item.

472 questions
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1 answer
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I have made a tartare sauce from: mayonnaise shallot capers fresh ginger lime juice chilli sauce red wine vinegar salt and pepper All of these ingredients (except the shallot) are either stable and ...
StuperUser's user avatar
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0 votes
0 answers
29 views

I'm using spring water tea bags and sugar made threw a coffee pot
James's user avatar
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1 vote
0 answers
37 views

I am passionate about starting a syrup business and would like to know how I can make the syrups shelf stable so they can be stored and transported at room temperature (27-32 Celsius) and preserve ...
Haarshini's user avatar
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1 vote
0 answers
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I have a large selection of spices both powdered and whole used for Indian and Bangladeshi curries. These are stored either in a Masala Dabba or airtight tubs, which are kept in a cool dark cupboard ...
Greybeard's user avatar
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I made some ground Italian sausage last week for a meal and really want to eat the leftovers, but am also weary about foodborne illnesses. It was cooked from non-expired Italian sausage and promptly ...
SpreadingKindness's user avatar
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0 answers
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I'm planning to make fresh parsnip gnocchi (using this recipe), where the gnocchi are made using: 500g parsnips 200g potatoes 40g parmesan 1 large egg yolk 200g '00' flour The recipe produces a ...
Rob's user avatar
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0 votes
2 answers
230 views

Most vegan dips and creams are legume-based. Legumes, however, turn bad pretty quickly. I know that sodium bicarb helps to slow down the process, but it also makes the taste worse. What other options ...
Sebastian's user avatar
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1 vote
1 answer
287 views

I made a chocolate date spread which tastes good but didn't last a long time unrefrigerated. In about 10 days it started growing mold. The only water in the recipe is the water used to soak the dried ...
Jazzy Jess Que's user avatar
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17 votes
2 answers
3k views

I'm specifically talking about storing tea bags here, but equally any other dried foods. I'm trying to switch to buying certain things in bulk, so I'm trying to understand some basic principles. I ...
Roger Balfour's user avatar
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7 votes
4 answers
5k views

I found sushi rice from 2018, hermetically packed and it looks fine. Is this still safe to eat and can I expect major structural or taste changes?
WoJ's user avatar
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1 vote
1 answer
1k views

I bought a bag of Macadamia nuts from Costco a year or two ago for the first time. I remember when I first tried them soon after I bought them, they tasted a little off – when compared to the memory ...
Prashanth C's user avatar
  • 468
2 votes
0 answers
94 views

I made a broth from a pork leg (bones and meat, already broiled), also adding some browned veg and herbs. Then I reduced the broth by about tenfold and put it in a jar. After cooling the result was a ...
ariola's user avatar
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2 votes
2 answers
829 views

I've been running my coffee shop for a while now and would like to venture into the world of canning my specialty drinks. my biggest hiccup so far is how to preserve the milk. I've seen that most ...
Garrison Foster's user avatar
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8 votes
3 answers
21k views

When I cook live clams, I usually purchase them from the local grocery store on the day I plan to prepare them. However, sometimes that is inconvenient for me to run to the store the same day. So my ...
psubsee2003's user avatar
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3 votes
1 answer
2k views

I've been trying to discover when mirin needs to be refrigerated. Unopened bottles aren't kept cold, but after opening answers seem to diverge. I've read that traditional mirin is 14% alcohol by ...
user3486184's user avatar
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