The food lab better home cooking through science ( PDFDrive ) 86

water and 1 teaspoon sugar to ½ teaspoon yeast and let sit for 10 minutes—it should produce foam If not, replace Grains and Legumes Grains and legumes should be stored in a cool, dry place Beans will keep from 6 months to a year, while regular pasta and white rice will last indefinitely Whole wheat pasta and brown rice will go rancid after extended storage (usually to 8 months): smell them before using If there is any hint of a fishy aroma, discard • Beans, dried black • Beans, dried cannellini • Beans, dried kidney • Pasta, lasagna • Pasta, short and holey (like elbows or penne) • Pasta, long (like linguine or spaghetti) • Rice, white or brown Canned Goods Canned goods will last almost indefinitely, but it’s better not to expose them to severe temperature fluctuations • Anchovies, oil-packed: after the container has been opened, anchovies can be stored in a sealed container under a layer of olive oil in the fridge for up to a month; for longer storage, roll up individual fillets, transfer to a zipper-lock freezer bag, and store in the freezer I use Ortiz or Agostino Recca brand • Chipotle chiles, packed in adobo sauce • Evaporated milk • Tomato paste: I buy my tomato paste in tubes as opposed to cans so that I can use only what is needed for a recipe, without having to find a way to store the excess • Tomatoes, whole canned I use Cento brand Spices and Salts Do you have a can of paprika or oregano in your kitchen that’s been around since He-Man and MacGyver were still on television? Do yourself a favor: throw it out Spices lose their flavor over time, even when stored in sealed containers out of direct sunlight (as they should be) Whole spices may keep for up to a year or so without significant flavor loss, but preground spices will become noticeably less flavorful in a matter of months For the best flavor, you have two options The first is to buy your spices whole and in small batches, replacing them every months to a year or so The alternative is to buy whole spices in bulk, keeping small amounts of them in jars in your spice rack and storing the remainder in vacuumsealed pouches (like those for a FoodSaver-type vacuumsealer) in a cool, dark place or, preferably, in the freezer Salt will last forever, so long as it’s kept dry  ... whole spices in bulk, keeping small amounts of them in jars in your spice rack and storing the remainder in vacuumsealed pouches (like those for a FoodSaver-type vacuumsealer) in a cool, dark place or, preferably, in the freezer... in a matter of months For the best flavor, you have two options The first is to buy your spices whole and in small batches, replacing them every months to a year or so The alternative is to buy... on television? Do yourself a favor: throw it out Spices lose their flavor over time, even when stored in sealed containers out of direct sunlight (as they should be) Whole spices may keep for up to a year or