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How old is a five-year-old bottle of Worcestershire in dog years?

In happy anticipation of new kitchen cabinets, I just got up on the stepladder and found unused, and in many cases unopened, Worcestershire sauce, nuoc mam, Liquid Smoke, Jiffy cornbread mix, barbecue sauce, baking powder, dehydrated cherries (a gift), brown sugar, maple sugar, and more, some three to five years past the best-by date. I never take expiration dates literally, but I'm wondering if these really are beyond hope.

A secondary question would be: anybody have a good strategy for making sure staples don't get lost and forgotten simply because they are too high for their five-foot-three owner to see on a daily basis?

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  1. Well, none of these is likely to kill you, no matter how old they get. The cornbread and baking powder have likely lost their leavening oomph, though, and should probably just be tossed.

    As to strategies to prevent this, I have much the same problem (being 5'1"), and I haven't found a solution either.

    1. My strategy is to not have much stuff I don't use often.
      My preserving is below waist-height (earthquakes you know...)
      But I think professional cooking turned me into a bit of a human stocktake: I have a pretty accurate mental list of drystore/freezer/fridge/garden ingredients.
      Many you mention have a pretty indefinite shelf-life, so maybe it's mainly a matter of avoiding overstocking.

      1. 1.75 years. (kidding) web and pippi both offer good responses. sealed bottles - I wouldn't think twice about using in 10 years unless oozing (esp. the nuoc mam and worc... - they are by definition rancid from the start), the Jiffy I may test for need of powder.

        otherwise yeah the weirdo things folks think they need to give you (a double hinged teflon omelette pan, really?) get shoved up there and all the other useable stuff is stored in nearby sight. or even better shove your tax records into those sad forgotten overhead cupboards and put all that dumb once a year stuff in the bottom drawer of the dresser in the guest room.

        if you haven't ordered the cabinets yet, consider leaving the space above open to the ceiling as a dust magnet/place for plants/opportunity for uplighting. as what's the point of creating places to forget things?

        1. I wouldn't keep the baking mixes, but as to your question in the title of the thread... ummm, 5 or 6 minutes.

          2 Replies
          1. re: wyogal

            truly. our lives are a brief flash compared to those of bottled salty sauces.

            1. re: hill food

              LOL!

              Thanks all. It actually wasn't a question of overstocking, but of thinking I would ever use some of this stuff in the first place. The problem is that I live in Italy (not, of course, actually a problem) and can't just lay hands on cornbread mix and baking powder any time I want it. Trouble is, I turned out never to want it. So I'll save the bottles (have since found an unopened bottle of soysauce that expired in 2008), and toss the dry.

          2. Went through that last time we moved. The number of tied off half bags of macaroni and the like showed me the error of my ways. Now I try to store things high in back to low in front so I can see at least the corners. Plus I try to clump things based on similar uses...stuff for baking, condiments, etc. Except for things that might go rancid like olive oil or flour, when I find something past its due date unless it might have turned dangerous or gross, I just focus on using it up. I regularly buy things like fancy mustard at expiration date sales.

            1. most people I know have no problem with any of those things you listed and a whole slew of others that they keep that long and longer unrefrigerated and up high on the shelf where it's nice and hot all the time.

              1. ditch the cornbread mix and baking powder, the rest is indestructible!

                1. Ha!
                  Just had the same thing happen to me on a wrapped Worsty sauce for about 5 years..cracked open that bad boy for bloodys and it was just fine and no problemos.
                  Can't help you on your height.
                  ;^)

                  3 Replies
                  1. re: Beach Chick

                    I can help on the height.

                    When I stripped the kitchen down to concrete block, I also raised the ceiling two feet. This allowed for tall wall cabinets and 16 feet of pipe to hang pots and pans from. It also put lots of things out of my 5 foot 10 inch reach.

                    My solution was a chair that folds into a step ladder. Made of wood, it was substantial enough for 200 lbs and comfortable enough to allow friends to sit and chit chat. I found it in a local cheap furniture store.

                    edit. They are on ebay for mahogany at $378.00 or pine for as low as $35.00. I googled convertible chair ladder.

                    Good luck!!!

                    1. re: INDIANRIVERFL

                      I did the search and found several, all prices, and love them. Thank you.

                      1. re: INDIANRIVERFL

                        I've seen those (or a variation) I think the Shakers in the US made a version. very clever and look cool.

                    2. If it is an old one with no high fructose corn syrup, if so and you are afraid of it, l will gladly take it.

                      2 Replies
                      1. re: Delucacheesemonger

                        Actually L&P has reformulated to get rid of HFCS. So one might toss the 5-year old one in favor of the new back to the old recipe.

                      2. i would think that the "Wooster" sauce (as we pronounce it on the UK side of our family) would only improve with age ; )

                        can't beat Lea & Perrins.

                        liquid smoke - same.

                        yes - if un-opened, i would keep them

                        once open, we put in the fridge door - that other kitchen museum. (or archeological dig site)

                        the dry mixes and other dry ingreds - if it was me, i would put them in the bin.

                        ===========
                        strategy 1 - don't buy as much stuff.
                        strategy 2 - to show yourself (shame yourself) in to realizing how much you buy and don't use in a timely fashion - i use a sharpie marker (felt pen) and put the purchase month/year on all things i buy (cans, pkgs, bottles, etc) - the exception would be some freezer items - and the milk/yogurt and veggies in my fridge.

                        3. keep a pantry - for me, it is the only way to go - all food (non perishable) in one place - ideally walk-in - and definitely all organized by category - then you see what you have. I am a visual thinker so need to see what it is - and all sorted out (ie baking supplies in one basket - sugars incl corn syrup in another basket - rices in another - pastas in another - oils and vinegars in another etc --- in my fridge door - all my mustards and mayos and ketchups are together on a shelf in the fridge door - then, chutneys go near the horseradish and other jellies used for savory (*like mint or pepper) are together on one shelf in the door - and yes, i do note with sharpie on those items their purchase month/year.)

                        1. It's age in dog years? I sent a query to the Worcestershire Kennel Club.