celestina
06-23-2002, 08:32 PM
[giggle]
If only my mother knew what I've got hidden in my pantry. :o If only I knew what I've got hidden up there. :D I decided to do some baking today to clean out my pantry a little, and I found some crystalized honey in a bottle--I only think I've had it sitting on the shelf for about 5-6 years. This honey, which I had opened and used some of a few years ago, used to be a light brown, but now it's a dark brown and it's formed hard crystal clumps. I also found some unsweetened baking chocolate squares I must've had at least 7 years, and some baking soda I've probably had since oh, um 1995 or 1996. :o I really do like baking, but I just don't have enough time to do it, or I get sidetracked and the ingredients just sit up on the shelves for years and years until I get the time to use them and bake.
I figure I'll give my mother, who may well fall out at the state of my stores, a break from yet another crazy cooking question. [giggle] So help me out, please. All you bakers, chemists, and so forth, are chocolate, baking soda, and honey that are 6+ years old still good to use to bake cakes and things? Will I poison myself and/or others if I use them to make cakes and bread and stuff?
I know I ought to be ashamed of myself for letting these things sit for so long, but oh well.
Thanks in advance for your help. :)
If only my mother knew what I've got hidden in my pantry. :o If only I knew what I've got hidden up there. :D I decided to do some baking today to clean out my pantry a little, and I found some crystalized honey in a bottle--I only think I've had it sitting on the shelf for about 5-6 years. This honey, which I had opened and used some of a few years ago, used to be a light brown, but now it's a dark brown and it's formed hard crystal clumps. I also found some unsweetened baking chocolate squares I must've had at least 7 years, and some baking soda I've probably had since oh, um 1995 or 1996. :o I really do like baking, but I just don't have enough time to do it, or I get sidetracked and the ingredients just sit up on the shelves for years and years until I get the time to use them and bake.
I figure I'll give my mother, who may well fall out at the state of my stores, a break from yet another crazy cooking question. [giggle] So help me out, please. All you bakers, chemists, and so forth, are chocolate, baking soda, and honey that are 6+ years old still good to use to bake cakes and things? Will I poison myself and/or others if I use them to make cakes and bread and stuff?
I know I ought to be ashamed of myself for letting these things sit for so long, but oh well.
Thanks in advance for your help. :)