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Better than boullion

post #1 of 17
Thread Starter 

I have a jar of it in my fridge that's been there since the summer.  Is it still good to use?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 17

I was lost at first, a jar of what???, then I figured out the title of the thread was probably a clue (LOLatmyself) crazy.gif being nosy I googled it, they say the best use by and or buy date on the jar is applicable whether open or not, it is 2 years from production date, hope this helps

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 17

"Best use" date means just that, it probably is safe to use after the best use date, it just might not taste quite as good.

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 17

"Best if used by" dates are a bit of a pet peeve of mine.  Past that date does NOT mean the product is "expired".  Eventually... after a LONG time... the flavor may fade.  Same with "sell by" dates.  I always look for dates on things like milk and other dairy to be a far in the future as possible, of course.  Don't know if there's a "rule" out there, but milk should last a good WEEK after you buy it, as long a properly refrigerated and stored.

post #5 of 17

It'll be fine. I use it too and it keeps well.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 17
Thread Starter 

Thanks.  I'm a bit skittish when it comes to leaving things in the fridge.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 17
I've keep that stuff around for quite a while and never worried about it.
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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post #8 of 17

The Better than Bullion paste has a high salt content - salt doesn't go bad.  BtB may dry out a bit as time goes by, but it won't kill you.

 

mjb.

 

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 17

I keep mine in the fridge for.... I don't even know. Maybe a year, probably 2? Still tastes the same as the day I opened it: salty. lol.gif

post #10 of 17
Thread Starter 
Quote:
Originally Posted by French Fries View Post

I keep mine in the fridge for.... I don't even know. Maybe a year, probably 2? Still tastes the same as the day I opened it: salty. lol.gif



Well at least it tastes better than boullion lol.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 17

The turkey BTB is great for gravy if you have a turkey cutlet or just make a breast and need more stock. I keep turkey, beef, and chicken in the fridge and it never lasts more than 6 months.

post #12 of 17
Thread Starter 
Quote:
Originally Posted by MaryB View Post

The turkey BTB is great for gravy if you have a turkey cutlet or just make a breast and need more stock. I keep turkey, beef, and chicken in the fridge and it never lasts more than 6 months.



Oh really, that's quite different than what everyone else is saying.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 17

Um, I think the expression is that it is GONE in less than six months, not that it turns BAD in less than six months.

 

In my house, a 16 ounce jar, which makes 19 quarts of stock, rarely lasts six months, more on the order of four months, after all, 19 quarts over 120 days is less than two-thirds of a cup per day!
 

Quote:
Originally Posted by Koukouvagia View Post



Oh really, that's quite different than what everyone else is saying.



 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #14 of 17

The beef and chicken go quickly here, but the jar of lobster has been around a while.  Can't remember why I bought it, do use it to augment some shrimp dishes every now and again.

 

mjb.

 

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #15 of 17

The high percentage of salt in it means that it will keep almost forever, maybe some drying out or loss of flavor but nothing bad will happen.  

 

Ever wonder how long salt packed capers or sardines last?

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #16 of 17

Since it is mostly salt, it will last a long time. Commercial bases as such vary the better the base, the shorter the shelf life, because it contains more fat and meat and less salt. The cheap bases could last a year. and can be frozen. The Better then Boullion brand In my opinion is the one closest to food service quality


Edited by chefedb - 2/7/15 at 2:30pm

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #17 of 17

Means I use a lot of it! Love thin sliced smoked sirloin on a buttered and toasted french roll. Beef BTB for the dip.

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