Are you using flour that is past its expiration date?

[Friends]

Friends, answer honestly)) Do you use flour with an expired date?

Found in stocks of corn and rice whole grain flour and wheat bran, the expiration date is out. All.

Throw it away?

[Inna]

Inna, I only use wheat flour and do not store more than 3 kg, they disperse quickly.
And put the cornmeal on the breading.

[Inus]

Inus, didn’t even know that flour has an expiration date
I never paid attention.

[Anya]

Anya, what are you?

Yes), even as it is !!!

Typically 12 months. Whole grains have both 3 and 6 months.

I read that it is better not to store any flour longer than 6 months.

Svetulya, !!!

Damn, I also found a bunch of expired bags of bird cherry flour ...

did not even know that flour has a shelf life

It is written on our packages. Year usually.

I read that it is better not to store any flour longer than 6 months

In the villages, sugar and flour are taken in bags and stored for more than a year. That's why I didn't think that she had an expiration date

And I didn't know about the expiration date of the flour. Moreover, immediately after the purchase, I pour the flour (and all the cereals) into the container and throw away the bags, so I have no idea what she has with the timing.

[Crochet]

And I have a fad on the composition and expiration dates, so if I pour something "for a long time", then I cut out the expiration date from the packaging and leave it.

Crochet, Innochka, I cannot throw away the food, and the delay is regularly formed, since the hamster always needs everything and bran, seeds, and different types of flour, etc., and often there is no time to cook. Therefore, I always look at the situation, if it is not rancid, the taste has not changed, there is no living creature, mold, smell - then I use it. (The last time I threw away the flour from the CZ, it seems to me that there will be more harm than good from expired flour).
And the delay can be different, it just doesn't count. But I will not advise, because, in general, health is more expensive.

still threw out the CH flour

She seems to have a shorter shelf life than usual (I only follow her so that there are no living creatures), and the taste is reflected as if on millet groats.
Thanks for the reminder, I will throw it out - even though the place and the bank will appear

[Anna67]

Anna67, and I'm used to millet always (even with a normal period) after rinsing, pour boiling water over, like whole oatmeal.

I keep my c / s reserves (flour, rice, oatmeal, bran, flax, poppy seeds, sesame seeds) in the refrigerator. I do not throw out the delay, after the expiration of the term it becomes less useful, but not harmful. I will feed my animals to the extreme.
By the way, titmouses have already appeared. :-)

[Mrs. Addams]

Mrs. Addams, I recently found out about this, now I also pour boiling water. And you can also boil a little and change the water, but with a multicooker I'm too lazy.

Once I went to visit a friend, and brought her parents a branded bottle of vodka (in the 90s, the range of souvenirs was not very good)). Her dad laughed for a long time when he found the inscription "expiration date - 12 months" on the counter-label)

I have never thrown away flour. Millet had a couple of times - we eat a little of it, it goes rancid quickly.

Recently I read about the expiration date of the beans - they say if it is old, boil it, but it will not become soft. This is incorrect and poppy concerns - I always have this

Old is what? I recently cooked beans that are 8 or 9 years old. Excellent, soft. But she's not tough, her skin is soft, sort of called a penguin. And I keep it on the balcony, it freezes in winter.

[Swetie]

Swetie, hard to tell. In different sources from 2 to 6 years.I'm more inclined to believe that the variety and quality affect the softness, because I was surprised at this phrase (like the other one - they say that the salt added immediately affects the cooking time on the big side is a myth), but who knows ...

[Anna67]

Anna67, Anh, I once read that beans can be stored for sooooo long; 6 years - this can be said to be practically young beans, I will get home, I will look for a link on my home computer, there the picture is so beautiful in terms of shelf life.
It also seems to me that hardness depends on the grade; maybe even from when the salt is added during cooking. To my shame, I still cannot remember how to do it right
My relative once sowed asparagus beans with me (we lived with him in the neighboring gardens then). The beans were gorgeous, the yield was simply indecent, and the pods, when ripened to the seed, were huge, and the seeds were the size of normal beans; and he natyl it well, he was not ashamed. He planted it last year, then distributed it to everyone, and I got it)) So it was impossible to eat it cooked. Not boiled, the bean itself was sooooo hard, although it soaked for a long, long time, the skin is dense and tasted like fu-fu-fu

asparagus

Is it a legume? I bought it for a long time in Prism - beans in pods, it is not cooked and that's it. I threw it away.
Now, most often I take it ready-made in canned food or green in the freezer: dry it will not dissolve in a pressure cooker for several hours, or it is simply not tasty. It is called what is unlucky

Is it a legume?

Yeah, she. If it is torn off at the wrong time (overexposed), then yes, it is not prepared. Although no, he is preparing, but no joy from her My Dyadko did not know all the nuances, he spat it like a grain, and handed it out like a grain))


Here is this picture, I found))

I had real risotto rice in a vacuum. The packaging was factory-made, it was worn out with a delay of 2 years - it turned out to be rancid ((But yes - the temperature regime was not observed

[Antonovka]

Antonovka, but who observes it in the apartment? It turns out that only salt can be stored.

[Anna67]

Anna67,
Exactly)) And it was a shame with rice - I just lost it in stock))

I throw away only what is rancid and changed the taste. Nothing is at home in its original packaging. Only glass. Not very convenient, but what to do. The mole is tired. If in the original packaging, then in the refrigerator.
And what do we buy in stores. Where, how, how much was stored ...

I throw away only what is rancid and changed the taste.

And I do the same, but I store them in plastic milk bottles, except for rye and wheat, they are in glass 3-liter screw caps

I store it in plastic milk bottles,

Collecting my identical opaque milk bottles. But they will go to the dacha with cereals.

I have the same type, but transparent, so that if someone winds up, then immediately see, but they still stand in the "shadow"

I have the same type, but transparent, so that if someone winds up, then immediately see, but they still stand in the "shadow"

You're right . I can't see anything in matte. The jars are not in my locker at the dacha.

I can't see anything in matte.

I sign what is written in which bottle.

I have the same flour signed, in the dark of the bedside table, so as not to confuse buckwheat with spelled or some other kind, everything is signed, but I don't sign any cereals anyway

[Mandraik Ludmila]

Mandraik Ludmila,

In matte

I sign, but in transparent and so it is visible.

So I sign flour and transparent ones, it's completely dark there, well, what would not be confused, but immediately grab what you need, I sign with a bright marker, large And then I'm looking, I can not immediately find, I have a lot of everyone

Peace be with you bakers!
and we have everything marked in Braille

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