Can I still use my Worcestershire sauce?
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume?
I've done my research but I'm still not sure if I could consume it because I do not know how it actually tastes.
It is kinda dusty on the top, but it was last opened years ago and it was just in our cabinet so i don't know if it is still safe to consume
Best Answer
Lea & Perrins Worcestershire is shelf stable. As long as it's been in the cupboard with the cap on, it is safe. The flavor may have degraded, but it won't make you sick.
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Is it OK to use expired Worcestershire sauce?
Worcestershire Sauce lasts for But remember that worcestershire sauce, like a lot of other condiments, may have a best before date but not a use by date or expiration date. Because of this distinction, you may safely use worcestershire sauce for your flavoring needs after the best before date has lapsed.How do you know if Worcestershire sauce is bad?
Old worcestershire sauce may experience changes in color and flavor, but it will not be harmful to consume - unless a mold should develop, then it must be discarded.The Disgusting Contents of Worcestershire Sauce (and Why It s Called That)
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Answer 2
Let’s quickly check the ingredients:
- Malt Vinegar (from Barley),
- Spirit Vinegar,
- Molasses,
- Sugar,
- Salt,
- Anchovies (Fish),
- Tamarind Extract,
- Onions,
- Garlic,
- Spice,
- Flavourings
Note that the vinegars, the sugar, the salt will all contribute to preserving the sauce, even after opening and stored at room temperature. From a food safety perspective, it should be ok. Whether the sensory quality is still good is another question.
But we can’t see, smell or taste the sauce for you, so it’s up to you to decide, one of the rules of food safety says that if something seems “off”, discard no matter what the theory says. If you are unsure, it’s probably best to stick with the most basic rule of food safety: When in doubt, throw it out.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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