When it comes to keeping or tossing the stuff in our kitchens, we tend to…
Waffle: Do I need to get rid of that old cutting board?Is this leftover chicken still good? To get to the bottom of this, things you should really throw away ASAP. Maybe you’re microwaving or boiling it to remove germs, but there will still be pathogens there.
Leftovers in the back of the fridge that you don’t remember putting there? Your best bet is to toss them. “Use cooked food or leftovers after three to four days”. “If you have no memory of serving it, it’s been there too long. And for heaven’s sake, if you see mold, don’t eat it.” use an app so you can set calendar reminders for freezing (or eating) your leftovers.
If that Tupperware in the freezer is so crystallized it conjures up a Disney film, it’s time to let it go. Assuming you handled the food correctly during prep and refrigeration, bacteria aren’t the issue. But if you see “lots of ice crystals, lots of snow, or it’s really dry-looking and you can’t tell what it is, it’s not going to taste very good.”
Who among us hasn’t held on to a bottle of Sriracha long past its “best before” date?-Me. “Sometimes we buy sauces for special recipes and then never use them again.” But there’s no good reason to keep expired condiments. “Take a look; if they’re starting to separate, they’re probably no good. If they don’t look right, you probably don’t want to keep them anymore.”
Baking powder is arguably more likely to lose its oomph than baking soda, because it is not purely sodium bicarbonate, as baking soda is. (It also includes an acid, such as cream of tartar, and a moisture-absorber like cornstarch.) If yours has a shockingly old date stamped on it, test it! Combine a teaspoon with 1/3 cup of hot water, and “if it bubbles enthusiastically, it’s fine.”
Article credit: Health
Photo credit: TIME