When is shortening bad

They become oxidized easily when exposed to high heat, which means they may contribute to the formation of free radicals, oxidative stress and inflammation. The good news is that in the United States, the Food and Drug Administration requires all food labels to list the amount of trans fat. Because shorteners tend to be made with highly processed vegetable fats, using shortening replacements is a smart idea.

Due to growing concerns over consumption of these fats, shortening alternatives are becoming more widely available. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world What Is Shortening?

More Nutrition Dr. Axe on Facebook 22 Dr. Axe on Twitter 0 Dr. Axe on Instagram Dr. Axe on Google Plus Dr. Axe on Youtube Dr. Read More. Axe on Twitter 22 Dr. How much sodium per day do you need? Axe on Facebook Dr. Axe on Twitter 2 Dr. The degradation process begins after the package has been opened. The fresh air interacts with the fat, which causes fat oxidation and the oils to go rancid. On the bright side, it is a slow process that takes months, so you will have a long time to utilize it before it goes bad.

Unopened Crisco shortening can stay up to two years, whereas an opened can will last for one year. The exact date is printed on the bottom of the can. As for unopened Crisco shortening sticks, the time limit is also one to two years. However, for an opened package, it will go bad after six months. This is why in many kitchens, you will find it placed near a stove without any care.

However, improper storage such as an open container or being placed close to heat can cause spoilage even before the estimated time. Spoiled shortening can be easily spotted because its appearance, smell, color and taste will become very different from its original state, as indicated by eHow. Firstly, the color will be different. It will darken as the shortening gets older from a milky white color to something yellowish. The texture will also become harder, and it will taste stale.

Also, check for mold growth and sniff it. If you place the shortening under sunlight or near a stove, it will go bad because humidity and moisture will speed up the degradation process. Similarly, if you keep it in an uncovered container or handle it with unwashed hands or spoons, it will not last a long time.

It is unlikely that using spoiled shortening will cause you harm, but it will ruin any cooked item by giving it an awful taste. One such fat is Crisco shortening. But what makes it so special? And most importantly, does shortening go bad? What Is Shortening Anyways? When you open the can, it will likely last for up to one year before spoiling.

In stick form, it lasts for two years unopened, but only six months if opened. Refrigeration isn't necessary for your shortening, which can safely stay at room temperature, although refrigeration may prevent the shortening from melting in very warm climates. Allow cold shortening to return to room temperature before use because it can become hard and less malleable in the fridge.

Most manufacturers of vegetable shortening list a "best by" date on the package. This date is determined by the manufacturer, and the shortening will usually be at its best until this time. After the expiration date, though, your vegetable shortening may still be good. Check the shortening by visually inspecting, smelling and tasting it. Usable shortening should appear white in color and have a neutral odor and taste.

If your shortening has a strange, rancid odor or taste, has become darker in color or its texture has changed, discard it because it has gone bad. While it's not likely that using spoiled shortening will make you sick, it can ruin any baked goods you use it in, giving them an unpleasant taste. If your vegetable shortening has spoiled, you can substitute lard, butter or margarine for it in your recipes. Substitute the same amount of butter or margarine for shortening; when using lard, use two tablespoons less per cup in your recipes.

The shelf life of goods prepared with shortening is usually determined by the other ingredients in them.