Cornstarch is an essential ingredient in so many dishes, to help crisp meat, stop pie crust from getting soggy, and thicken stews, sauces, pie fillings, gravy, and more. But even then, you might find that you have cornstarch sitting in the back of your pantry for quite a while.
So how long before cornstarch expires? And can you use it past the date marked on the box? Here's everything you need to know about whether (and when) cornstarch goes bad, and how to store your cornstarch so it lasts for as long as possible.
Good news: Cornstarch is one of those baking staples that can last for years and doesn't really expire. If cornstarch does go bad, it's usually because moisture or pests have been able to get to it—and you'll notice it immediately. It may have an off taste or flavor (think sour or "funky"), or an off color.
Cornstarch doesn't lose potency over time, so if your cornstarch looks and smells okay, it's perfectly fine to use well beyond any best by date the manufacturer has posted on the box.
How to Store Cornstarch
Like most other grain-based ingredients (such as wheat flour or grains like quinoa) cornstarch should be kept in a cool, dry, and dark place to extend its life as long as possible. You'll also want to ensure that it's in a tightly sealed container, as mice, insects, and other pests could be attracted to the cornstarch.
In fact, many cornstarch manufacturers now sell cornstarch in a well-sealed plastic container to help you keep any potential pests or moisture at bay. So go ahead and keep your cornstarch in that container or another tightly sealed glass or plastic container if you're keeping your ingredients in a matching set of storage containers.
Cornstarch is a culinary workhorse that you'll pull out many times—especially in the fall, when it's used to help thicken gravy, pie filling, and other Thanksgiving meal must-haves.
You can use it as an even more effective substitute for flour in recipes that use flour to thicken a sauce or soup (think gravy, mac and cheese, and pot pies). You can cut the amount used by half if you're using cornstarch instead of flour.
To use it to thicken, you'll simply mix the cornstarch in with the liquid you're using (i.e. broth, juice, or melted butter), and let it come to a boil to unlock cornstarch's thickening ability.
But you can also use cornstarch for cleaning, in many of the same ways that you'd use baking soda. It's an effective deodorizer, can be made into a gentle scrub to take care of stains on pots and pans—and it's especially effective at absorbing and removing grease stains.
Using it around the house will help you go through that container of cornstarch quickly—so you won't ever have to worry about whether your cornstarch has gone bad.
Good news: Cornstarch is one of those baking staples that can last for years and doesn't really expire. If cornstarch does go bad, it's usually because moisture or pests have been able to get to it—and you'll notice it immediately. It may have an off taste or flavor (think sour or "funky"), or an off color.
Despite any date you might see on the package, cornstarch shouldn't go bad or lose its power. As long as you keep it in a cool, dry place, free from moisture, it should last indefinitely on your shelf—that is, if you don't use it up quickly.
Although cornstarch may be associated with several downsides, it can be enjoyed in small amounts as part of a healthy, well-rounded diet. If you have diabetes or are following a low carb diet, you may want to consider moderating your intake of cornstarch.
Shelf Life: Generally, corn flour has a shelf life of 9 to 12 months when stored under optimal conditions. After this period, the quality may begin to degrade, even though it may still be safe to consume. Storage: To retain freshness, store corn flour in a cool, dark place, away from moisture and heat.
Finally, if you're relying on cornstarch to thicken a baked pie filling, then you may want to look to another ingredient, as its thickening power deteriorates when subjected to prolonged heating.
However, flour does go bad, which you can determine from smell and appearance. If the quality has deteriorated and you use it, whatever you make will mirror those deficiencies. If it is rancid, your finished dish will have that sour scent and flavor, and maybe even cause gastrointestinal issues.
"However, cornstarch is a food source with no preservatives, so when exposed to moisture it can breed fungal or bacterial substances. This can happen if someone starts to sweat while the cornstarch is present on her face, which can lead to breakouts and inflammation." And the same goes for cocoa powder.
Cornmeal is sold in 5-pound bags. There is a "best if used by" date rather than an expiration date. This means there is an opportunity to extend the shelf life of cornmeal; if it's stored under good conditions, cornmeal will keep for about one year.
Corn syrup does not typically spoil the way that dairy products do because it doesn't contain proteins or fats that can quickly degrade. However, it can go bad due to contamination or improper storage.
It's a far more powerful thickening agent by amount, so use about half the amount of glucomannan as you would cornstarch. About one teaspoon to every cup of liquid is a common suggestion. Since glucomannan tends to clump in high heat, mix it with cold water before adding it to your dish.
Cornstarch is the foundation of Chinese cooking and this magical pantry ingredient is commonly used to thicken soups, stews and sauces. It's also the primary ingredient in making a slurry to coat the meat. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture.
Combining a starch like cornstarch with other flours can help soften the rigid proteins of the flour, resulting in a light and chewy dessert. Similar to when adding cornstarch to a soup or pudding, if adding cornstarch to a dessert batter, it should first be turned into a slurry.
Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine).
Allow the cornstarch and liquid mixture to lightly boil for 5 or 10 minutes. After this amount of time, it should begin to bubble and thicken. Let it cook for longer if it doesn't appear to have thickened. Stir the cornstarch and liquid mixture for two more minutes.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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