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I answer a lot of questions about
the best way to store ingredients and baked goods. Here, I share
my information with you !! Some storage information about "how
long" is a guideline. Always smell and look at the item coming
from storage to see if it's not rancid, moldy or spoiled before
using. |
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 chocolate |
WHERE TO STORE |
HOW LONG |
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Chocolate, in general
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Chocolate, Basics
- Storage See also,
Chocolate Candy Storage |
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If chocolate is improperly
stored or tempered, a "bloom"
will occur. This is when the cocoa butter separates from
the solids. You can see the bloom because it appears as a colored film
on the outside of the chocolate. It is harmless and will disappear as
soon as it is melted. |
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FILM COLOR |
CAUSE |
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Gray |
Improper tempering |
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Milky, yellow color (called sugar) |
 |
Not wrapped
properly |
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Melted & resolidified |
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 dairy |
WHERE TO STORE |
HOW LONG |
| Dairy products are
very perishable. Store, well covered in the refrigerator (40°F) or Freezer
(0°F), as indicated. For best quality, you should use the product before
the expiration or sell by date. Your sense of smell and taste are great
indicators of how fresh the product is. If the product looks, smells and
tastes OK, it is probably OK to consume.
How long a dairy product lasts after opening depends on
several things: How close to the sell by date the product was originally
opened; how many times it has been opened and resealed; how long is it out
of the refrigerator or freezer each time; was product consumed directly
from the container. |
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Milk, cream, buttermilk, cheese
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In the refrigerator and freezer before the expiration
or sell by date: |
Refrigerator |
Freezer |
| Buttermilk |
7-14 days |
3 months |
Cheese, hard (such
as Cheddar, Swiss) - unopened |
6 months |
6 months |
| Cheese, hard - opened |
3-4 weeks |
6 months |
Cheese, soft (such
as Brie, Bel Paese) |
1 week |
6 months |
| Cottage Cheese, Ricotta |
1 week |
Doesn't freeze well |
| Cream Cheese |
Under normal
refrigerator conditions of 40 degrees at all times, an unopened
package of cream cheese is good 1 month past the Best When Purchased
By date on the carton. Once opened cream cheese should be used
within 10 days. |
Don't freeze cream cheese that
will be used for spreading. When thawed, it may look curdled in
appearance and have a crumbly texture. However, you can freeze
regular brick cream cheese for up to 2 months for use as an
ingredient in recipes. Freeze in its original container.
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Cream - Whipped,
ultrapasteurized |
1 month |
Doesn't freeze |
Cream - Whipped,
sweetened |
1 day |
1-2 months |
Cream - Aerosol can,
real whipped cream |
3-4 weeks |
Doesn't freeze |
Cream - Aerosol can,
non-dairy topping |
3 months |
Doesn't freeze |
| Cream, Half and Half |
3-4 days |
4 months |
| Eggnog, commercial |
3-5 days |
6 months |
| Pudding |
package date or
2 days after opening |
Doesn't freeze |
| Sour cream |
7-21 days |
Doesn't freeze |
| Yogurt |
7-14 days |
1-2 months |
| Milk |
7 days |
3 months |
|
Coconut Milk or Cream
(not a dairy product. Is made from coconut, a seed.) |
Keep in refrigerator. Once the can is opened, the
milk or cream doesn't keep, so freeze any leftovers in small amounts
for future use. |
1-2 months |
|
Milk can be frozen but you may detect some off flavors
after thawing. Always thaw frozen milk in the refrigerator, never at room
temperature!
Whipped cream may need to be rewhipped with
a hand held whisk, not a mixer, after storage.
To freeze whipped cream: Whip the cream and
quickly freeze it in small dollops on a baking sheet. When frozen place
dollops in a freezer carton or bag and seal tightly. Place frozen whipped
cream on dessert or drink just before serving.
Hard cheeses, such as Colby, Swiss and
cheddar, have a long shelf life when properly stored. Cheese should be
refrigerated at temperatures between 35 and 40 degrees Fahrenheit, in the
original wrapper or container. After the cheese is opened, rewrap it in
waxed paper first, then plastic wrap or foil. |
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 eggs |
WHERE TO STORE |
HOW LONG |
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Note: Avoid eating raw
eggs or recipes that contain raw eggs. (This includes homemade ice cream
and homemade eggnog.) See safe eggs
Remember the
2-hour rule: Continually keep raw shell eggs, broken-out
eggs, egg mixtures, prepared egg dishes and other perishable foods
refrigerated at 40 degrees F or below when you’re not cooking or eating
them. These foods should not be left at room temperature for more than 2
hours, including the time you use to prepare and serve them. Allow no more
than 30 minutes to 1 hour when it’s 85 degrees F or hotter. |
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Eggs in shell |
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Refrigerated raw shell eggs will keep without significant
quality loss for about 4 to 5 weeks beyond the pack date or about 3 weeks
after you bring them home. |
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Whole raw eggs, out of their shells |
Tightly covered in the refrigerator |
2 to 3 days |
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Egg whites |
Tightly covered in the refrigerator or freezer. Ice cube
trays work well for egg whites. If you're making a recipe that calls only
for egg yolks, freeze the leftover whites (one per cube) in an ice cube
tray. Transfer the frozen whites to an airtight bag and they will be ready
any time you have a recipe that uses only egg whites! |
You can refrigerate raw whites for up to 4 days and
unbroken raw yolks, covered with water, for up to 2 days in a tightly
sealed container. Can be frozen for up to 3
months |
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Egg yolks |
Covered in an airtight
plastic container, in the refrigerator or freezer. Before freezing, mix
each yolk with 1/4 teaspoon of sugar. To thaw, let stand at room
temperature, and then mix well. They will not look the same as fresh egg
yolks do, but they work just as well. |
You can refrigerate raw whites for up to 4 days and
unbroken raw yolks, covered with water, for up to 2 days in a tightly
sealed container. |
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Dried egg products |
Should be refrigerated or kept in a cool, dry place and
away from light |
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Unopened dried whites |
Can be stored at room temperature if kept dry |
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Opened packages of dried eggs |
Should be closed tightly and refrigerated |
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Reconstituted dried eggs or dried eggs combined with other
dry ingredients |
Placed in a tightly closed container and refrigerated |
|
 fats |
WHERE TO STORE |
HOW LONG |
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Butter and Margarine |
Refrigerator or freezer
For refrigerator storage, leave butter in its original
wrapper. Opened portions of butter should be refrigerated in a covered
dish. For holding longer than two weeks, butter should be frozen.
To store butter in the freezer, use moisture,
vapor-proof freezer packaging material to keep butter from absorbing odors
from other foods and to prevent freezer burn. Butter in its original
carton can be over-wrapped. One-pound blocks can be cut into smaller
portions that can be used in a short time. Wrap tightly in moisture,
vapor-proof wrap, label and freeze. Thaw butter in the refrigerator. |
Wrapped, it can be stored 1 to 2 weeks at refrigerator
temperature. Longer storage and higher temperatures cause off-flavors and
unpleasant odors to develop.
Opened butter should not be stored in a butter keeper
longer than two days.
If properly wrapped and held at 0 degrees F or lower,
butter will keep well in the freezer for 6 to 9 months. |
 flours
& grains |
To test if the flour is rancid, just
smell it ! If it is, throw it out. |
HOW LONG |
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All white flours |
Airtight container in a cool, dark place--not
the freezer or refrigerator |
1 year |
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Whole grain flours |
The natural oils found in whole grain flours,
including cornmeal, make them susceptible to rancidity. Store all whole
grain flours in plastic bags in the refrigerator or freezer. You can use
whole grain flours directly from the refrigerator or freezer. When you use
it, simply measure out what you need, and
put the rest of the flour back in the freezer. You do not have to thaw
before using. |
1 year |
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Soy flour |
Can develop off flavors,
so keep it well wrapped in the refrigerator or freezer |
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Cake mixes |
Keep them in a cool, dry place, like your pantry. Some
climates are just naturally suited to keeping cake mixes fresh longer -
where there is cooler, drier weather. So, if you live in Houston, or
Tampa, or even in Memphis in the summertime where it is humid and sticky,
you'd best not stock up on cake mixes for the long haul. |
2 years |
 leaveners |
WHERE TO STORE |
HOW LONG |
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Eggs |
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Dry yeast |
Dehydrated yeast: keep in a cool, dark and dark place.
Not only can you freeze your yeast, you SHOULD
freeze it to keep it fresh. Frozen yeast can be used right out of the
freezer and will usually stay viable for about a year.
Fresh, cake yeast must be refrigerated. |
6 months to 1 year if you freeze it
(more, if freezer doesn't have a defrost cycle), despite its expiration
date.
If there is moisture with the yeast, or the yeast has
been activated in anyway, yeast will only last for 4 months in the
freezer. |
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Dry Yeast - Bulk |
Once opened, it's best to divide your bulk
yeast into several plastic freezer bags, seal them tightly and keep them
in the refrigerator. Each time you use some yeast, remove as much air as
you can, before you reseal the bag. Frozen yeast can be used right from
the refrigerator. |
6 months to 1 year if you freeze it
(more, if freezer doesn't have a defrost cycle), despite its expiration
date.
If there is moisture with the yeast, or the yeast has
been activated in anyway, yeast will only last for 4 months in the
freezer. |
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Fresh Yeast |
Store it tightly wrapped in the refrigerator where it will
keep three to four
weeks from the date of manufacture. If it develops mold on its surface, throw it out. |
Up to three months. |
 nuts
& seeds |
WHERE TO STORE |
HOW LONG |
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Nuts and seeds: contain oils that can easily go rancid. |
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To store, wrap airtight and keep in the freezer. |
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Almond paste |
Transfer the almond paste to clean jars and refrigerate or
freeze |
up to 3 months |
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Coconut milk or cream |
Keep in refrigerator. Once the can is opened, the milk or
cream doesn't keep, so freeze any leftovers in small amounts for future
use. |
1 to 2 months |
 spices
& herbs |
WHERE TO STORE |
HOW LONG |
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Spices: It's a good idea to mark the
purchase date on the label. |
Store in a cool, dark place, never near a
warm stove
For best results, freeze in airtight
containers |
Discard any unused spices after six
months--stale spice lose their flavor. If you freeze them they usually
last for about a year or more |
 sweeteners |
WHERE TO STORE |
HOW LONG |
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Brown sugar, light and dark |
Store brown sugar in an airtight container in a cool, dry
place or in the refrigerator |
indefinitely |
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Corn Syrup, light and dark |
Before or after opening, store at room
temperature. Storage conditions affect product quality. Light corn syrup
may turn slightly yellow with age, but this is normal and not harmful. |
indefinitely |
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White sugar |
in an airtight container in a cool, dry place |
indefinitely |
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See also Candy
Storage |
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 thickeners |
WHERE TO
STORE |
HOW LONG |
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Arrowroot |
in an airtight, moisture-proof container in a cool, dark
place. |
limited |
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Cornstarch |
in an airtight, moisture-proof container in a cool, dark
place. |
Indefinitely |
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Flour - see flour & grains |
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Tapioca |
in an airtight, moisture-proof container in a cool, dark
place. |
2 years |
FOOD THAT SHOULD NOT BE REFRIGERATED
| FOOD
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SPECIAL TIPS
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| POTATOES AND SWEET POTATOES
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When potatoes are chilled, the starches in the
flesh change to sugars. This will make the potatoes taste sweet when cooked.
Make sure to keep potatoes and onions separate when stored. |
| CANNED PARMESAN CHEESE
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If you buy the finely grated Parmesan cheese
in the green can, take a look at the label. It says do not refrigerate -
even after opening! |
| HONEY
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Honey will thicken and crystallize if stored
in the refrigerator, even after opening. If this does happen, you can place
the opened jar of honey in a pan of hot water and it will return to a
pourable, smooth texture. |
| OILS EXCEPT NUT OILS
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Most oils will thicken and turn cloudy if
stored in the refrigerator. The exception is nut oils, which can turn rancid
very quickly and should be stored chilled. |
| BAKED COOKIES
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Do not refrigerate cookies if they do not
contain a cream or custard filling. They will go stale much faster and lose
quality quickly if stored in the refrigerator. |
| PEANUT BUTTER
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Read the label on the peanut butter you buy.
Some fresh, organic brands do require refrigeration. But most ordinary
peanut butters should be stored, tightly covered, in the pantry, even after
opening. |
| TOMATOES
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Tomatoes do not like cold temperatures. You
can store them in the refrigerator, but the cell structure will break down,
resulting in an unpleasant mushy texture. |
| BREADS
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The starch in breads will change structure
under refrigeration (called retrogradation), making the bread texture
tougher. Breads also lose moisture faster in the dry refrigerator
environment. Do not refrigerate breads until the label says to. |
| CHOCOLATE
|
When chocolate is kept too cold, and is then
brought to room temperature, condensation can make sugar condense on the top
of the product, forming a rough surface called sugar bloom. Unless directed
on the label, store chocolate, tightly wrapped, in a cool cupboard. |
| ONIONS
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Do not store onions in the refrigerator. They
should be stored in an open container in a cool, dry place - away from
potatoes! |
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