Flavorant Longevity???

[FeistyAlice]

I'm sure this has been asked and answered many times all over ECF. I just don't have the time to go searching.

Anyone have any experience using not-oil based flavorants that are over two years old, stored in non-ideal temps, like hovering around 80F?

I found a tackle box with flavorants, long forgotten, not cool stored. Should I just trash them or might they still be good? I just don't have a lot of time to do testing.​

Thanks, Feisty Alice

 

[Della Cirque]

When in doubt, throw it out!

 

[JC Okie]

Alice, I think they should be fine. I'd use them. Think of how long you might keep vanilla extract or almond extract on a pantry shelf....I don't know about you, but I usually never even think about how old that is, and I can use one bottle for years. There's no nic in it....and I can't see any reason why it would go bad.

 

[mrwilliams2]

Does it vape?

 

[Big Hitter]

I wouldn't use them but that is just me .......

I'm sure no harm in trying them, but I would rather spend a few bucks and get fresh stuff.

 

[FeistyAlice]

Thanks all. I'm going to trash them. Some are flavors I now know we don't like. I have the same flavorants, but newer, that have been stored cooled. Jan, I have a huge bottle of pure vanilla extract, that DD brought me from Mexico 20 years ago. I think it's still good. Living with "carb, surgar nazi" I rarely do any baking or even desserts. (I had Sissy all hyped up about the peach dessert at Macaroni Grill. It's seasonal and no longer available. Sad.)

Feisty Alice

 

[FeistyAlice]

Alice, I think they should be fine. I'd use them. Think of how long you might keep vanilla extract or almond extract on a pantry shelf....I don't know about you, but I usually never even think about how old that is, and I can use one bottle for years. There's no nic in it....and I can't see any reason why it would go bad.

One of the things on Sissy's and my list is to cull the spices/herb jars. I have multiples of most. Last couple of years I've been labeling everything with date purchased, including canned goods. I'll bet some of the herb bottles are 20 years old AND they take up way too much room!!!!!!

Fesity Alice

 

[moondragon]

One of the things on Sissy's and my list is to cull the spices/herb jars. I have multiples of most. Last couple of years I've been labeling everything with date purchased, including canned goods. I'll bet some of the herb bottles are 20 years old AND they take up way too much room!!!!!!

Fesity Alice

I need to go through my spices, too, and get rid of ones I've had for years. Writing the purchase date on them is a good idea! I probably would not have thought of that, so thank for the suggestion!

 

[FeistyAlice]

I need to go through my spices, too, and get rid of ones I've had for years. Writing the purchase date on them is a good idea! I probably would not have thought of that, so thank for the suggestion!

Your're welcome. Almost all don't go bad if stored without moisture but they do lose potency. When I purchase fresh, not dried, herb packets, if I don't freeze them within a couple of days they get moldy. Mold probably not an issue, though. Heat, and especially light, contribute to herbs going bland, or O2 if not air tight.

20 years ago DH lined the top of cabinets in kitchen with cans and bottles of various things, for decorative purposes. Every once in a while a can becomes so old it festers. Every neatnic who comes in says you need to throw that crap away. It's DH's decor and it makes him happy. Nothing else to say. Every 6 months or so Sissy gets up on counters, standing to reach up there, and vacuums all. We wouldn't dare use anything in those cans and bottles!!!!!

Feisty Alice

 

[Della Cirque]

Your're welcome. Almost all don't go bad if stored without moisture but they do lose potency. When I purchase fresh, not dried, herb packets, if I don't freeze them within a couple of days they get moldy. Mold probably not an issue, though. Heat, and especially light, contribute to herbs going bland, or O2 if not air tight.

20 years ago DH lined the top of cabinets in kitchen with cans and bottles of various things, for decorative purposes. Every once in a while a can becomes so old it festers. Every neatnic who comes in says you need to throw that crap away. It's DH's decor and it makes him happy. Nothing else to say. Every 6 months or so Sissy gets up on counters, standing to reach up there, and vacuums all. We wouldn't dare use anything in those cans and bottles!!!!!

Feisty Alice

Have you tried freezing herbs with olive oil in ice trays? Once frozen they can be thrown in a ziploc or other space saving container. I haven't tried it yet, but the concept sounds good to me.
How to Freeze Herbs: Homemade Sauté Cubes

 

[pdib]

i don't think your supposed to talk about herbs in the forum . . ..

 

[Justice]

I think the herbs alice is talking about are ok I just whipped up some juice with 1.5 year oldish flavour they are pg base with a touch of alcohol in them and they were both great same juice as I allways use I order 4 oz at a time of each of the 2 of them so it takes a while to use it all up especially at a combined 12% ie 6% of each

 

[moondragon]

Have you tried freezing herbs with olive oil in ice trays? Once frozen they can be thrown in a ziploc or other space saving container. I haven't tried it yet, but the concept sounds good to me.
How to Freeze Herbs: Homemade Sauté Cubes

I like that idea! I've been cooking more this summer with fresh ingredients and olive oil, so I may try this next time I have herbs left over.

 

[FeistyAlice]

Have you tried freezing herbs with olive oil in ice trays? Once frozen they can be thrown in a ziploc or other space saving container. I haven't tried it yet, but the concept sounds good to me.
How to Freeze Herbs: Homemade Sauté Cubes

Great idea! Needed sage for cooking today; use it a lot. Threw out the moldy fresh, the other day and no dried. Found substitution charts on line. Making a Giant Slow Cooker meat loaf. Coconut milk and oatmeal for egg substitute (ran out) and GF multi grain bread homemade bread crumbs. I may have over seasoned using dried jar herbs. Fresh is so mich easier to judge. Last time use cornbread crumbs but I think the bread crumbs will be better. Used way too many onions, almost onions with meat but at least this time onions chopped finer.

Found old cutting block with old cleaver that was DH's mothers. Cleaned and conditioned it over weekend, with Howard's chopping block conditioner. Got out knife sharpener and dissecting microscope to sharpen cleaver. Warning.... don't look at sharpened blade under scope unless you have lots of time on your hands.

Sent from my SPH-L900 using Tapatalk 4

 

[moondragon]

Great idea! Needed sage for cooking today; use it a lot. Threw out the moldy fresh, the other day and no dried. Found substitution charts on line. Making a Giant Slow Cooker meat loaf. Coconut milk and oatmeal for egg substitute (ran out) and GF multi grain bread homemade bread crumbs. I may have over seasoned using dried jar herbs. Fresh is so mich easier to judge. Last time use cornbread crumbs but I think the bread crumbs will be better. Used way too many onions, almost onions with meat but at least this time onions chopped finer.

Found old cutting block with old cleaver that was DH's mothers. Cleaned and conditioned it over weekend, with Howard's chopping block conditioner. Got out knife sharpener and dissecting microscope to sharpen cleaver. Warning.... don't look at sharpened blade under scope unless you have lots of time on your hands.

Sent from my SPH-L900 using Tapatalk 4

That meat loaf sounds delicious!

It would never occur to me to look at a sharpened blade under a microscope (even if we had a microscope), but if we did, I can imagine it would probably be fascinating!