Living in Michigan, we have access to a wide array of the yummiest, freshest fruits and vegetables throughout most of the year. Our local farmers markets and back yard gardens are a great place to source some of the freshest ingredients.
But what about your pantry? Is your flour fresh? What about the baking soda and baking powder on the shelf? How about that packet of yeast? How old are the eggs in your refrigerator?
We often talk about the quality of the ingredients being used and most people assume we mean how high priced the ingredient is or the brand name. And sure, brand name matters, but only to a point. What does matter is how you handle the ingredient. I call it "ingredient integrity". Once you've sourced the best ingredients, it's important to take it one step further to not only maintain its quality but ensure it's used at its peak freshness.
Over time the items in the pantry loose effectiveness and won't work. I'm not talking about the expiration date, but the time it takes the ingredients to be rendered inert or become rancid. Each ingredient has different and unique properties which means their integrity standards will vary.
A good rule of thumb is 6 months for dry ingredints like flour and baking powder, 6 weeks for nuts and oils (unless they are stored in the freezer) and 6 days for perishible items.
Check the dates on all your pantry items and see how long they've been sitting on a shelf. It's also a good idea to check dates on all the condiments in your fridge too. How old is that jar of pickles? If you can't remember when you bought it, it's probably a good idea to start fresh!
Comments