News Article
March 12, 2006
Storing kitchen staples
Writer/source: Elizabeth Andress
(eandress@uga.edu)
706/542- 3773
Are you ever afraid to open your cupboard doors and look too
closely? Do you wonder if that flour, sugar, baking powder or
baking soda should be thrown out even if they look okay? Do they
ever get too old to use?
Here are tips for the most common staple ingredients:
Baking powder
Baking powder keeps 12-18 months. Discard
after expiration date on container. Store tightly covered in
a dry place, and make sure measuring utensils are dry before
dipping into the container. To test baking powder for freshness,
mix one teaspoon baking powder with 1/3 cup hot water. If it
foams vigorously, it still has rising power.
Baking soda
Baking soda keeps 12-18 months. Discard
after expiration date on container. Store tightly covered in
a dry place. Make sure measuring utensils are dry before dipping
them into the container. To test for freshness, place 1½ teaspoons
in a small bowl. Add one tablespoon vinegar. If it fizzes, then
it will still help leaven a food. If it doesn't fizz, use it
as an odor catcher in the refrigerator.
White flour
White flour keeps 6-12 months. Store
in a cool, dry place. It's important to store flour in
an airtight container or freezer bag to preserve the flour's
moisture content. Exposure to low or high humidity will affect
the flour's moisture content and may influence the outcome
of a recipe. For longer storage, keep white flours in the refrigerator
in an airtight container. All-purpose and bread flour will keep
up to two years at 40 degrees in your refrigerator, according
to the
Wheat Foods Council.
They can be stored indefinitely in the freezer. As a general
rule, if measuring flour from refrigerated or frozen flour, allow
your measured portion to come to room temperature before using
it in baked goods. Remove the flour for your recipe a few hours
before use, so it doesn't affect the action of other ingredients
such as baking powder or yeast.
Whole wheat flour
Whole wheat flour keeps one to three
months at room temperature; refrigerate whole wheat flour if
you want to keep it longer. For longer storage, whole wheat flour
should be stored in an airtight container or freezer bag in the
refrigerator or freezer. It will maintain good quality for about
six months in the refrigerator and up to 12 months in the freezer.
The ground wheat germ in whole wheat flour contains oil that
can become rancid at room temperature.
White granulated sugar
White granulated sugar keeps two years.
Store sugar in an airtight container or a heavy moisture-proof
plastic bag. Properly stored sugar keeps indefinitely. To soften
hardened sugar, put it in a sturdy food-quality bag and pound
it with a hammer or flat side of a meat mallet. Smash smaller
pieces with a mortar and pestle. Break up small pieces in a spice
grinder.
Brown sugar
Brown sugar keeps four to six months
for maximum flavor. It's very important to store brown
sugar in an airtight container to retain its moisture and prevent
it from becoming hard. Either store it in its original plastic
bag, tightly closed, or transfer to an airtight container or
a heavy moisture-proof plastic bag, such as a freezer bag. To
soften brown sugar, heat the brown sugar in a 250-degree oven
for a few minutes. Watch it carefully and as soon as it is soft,
measure the amount you need. The sugar will be very hot. Or,
place brown sugar in a microwave-safe container and cover loosely
with a clean, white, wet (but not dripping wet) paper towel.
Microwave on high and check about every 30 seconds. When the
sugar cools, it will become hard again.
Spices and herbs
Spices and herbs keep up to one year.
Whole spices keep up to two years. Air, light, moisture and heat
speed flavor and color loss of herbs and spices. Store them in
a tightly covered container in a dark place away from sunlight,
such as inside a cupboard or drawer. For open spice rack storage,
choose a site away from light, heat and moisture. Keep moisture
out of containers by avoiding storage above or near the stove,
dishwasher, microwave, refrigerator, sink or a heating vent.
Always use a dry spoon to remove spices or herbs. Never sprinkle
directly from the container into a steaming pot.
As a check to see if a ground spice is potent, smell it. If
its aroma is immediate, strong and spicy, it should still add
flavor to your foods. For a whole spice — such as a clove
or cinnamon stick — break, crush or scrape the spice before
you smell it. Do not smell pepper or chili powder as they can
irritate your nose. For herbs, crush a small amount in your hand
and smell it. If the aroma is still fresh and pleasant, it can
still flavor foods. If there's no smell or an off smell, toss
it. Get in the habit of smelling your spices and herbs periodically.
You'll learn what fresh smells like so you can begin to detect
if they are getting old.
The storage information is based on ingredients stored at a room
temperature of 70 degrees or lower. Dry ingredients should all
be stored in tightly-covered containers, in dry areas and away
from direct light. Temperatures of 50-70 degrees are best, as is
a relative humidity less than 60 percent. If you can not keep the
ingredient in its original container, remember to label the new
container with the recommended "use-by" date or the
date on which the original package was opened.
(Elizabeth Andress is a UGA Cooperative Extension food safety
specialist with the College of Family and Consumer Sciences.)
