When your plane lands in Japan, one of the first things a foodie must do is visit the historic Fushimi district for a taste of sake. Depending on the bottle you buy and the exact distilling technique, you'll experience a diverse range of flavors, from sweet to earthy or even sharp tasting. Of course, before you crack open all the bottles you buy, you probably want to know which sake lasts the longest.
Stored in an airtight container in the fridge, homemade yum yum sauce will last for one week. It tastes even better with each passing day, as the flavors have been allowed to meld and chill. But, for foodies playing the long game, start checking on your batch after the seven day mark (that is, if there are any leftovers remaining by then). If your sauce smells at all "off" or has begun to separate, toss it out.
Storing bay leaves often begins with the same few questions: Where should you put them? How long do they last? What can you do to preserve the flavor and aroma? The answers, first and foremost, come down to one important factor - the bay leaves' own condition. Are they dried or are they fresh? This single distinction will determine the rest of the storage process, and if you do it right, cooking with bay leaves will be much more efficient.
Pure vanilla extract is the oft-celebrated, hard-working hero of many recipes. It adds both sweetness and complexity and balances key flavors in other ingredients. While most have a bottle of vanilla extract in their cupboard, you may not know that vanilla extract will decline in both flavor and quality over time, especially without proper storage. How long your vanilla extract lasts depends on the type of vanilla and how it's stored.