What happens if you eat old shortening

This will be apparent in anything you bake with it. Eating spoiled food can make you sick. If your shortening is spoiled, wrap it up securely in plastic to keep the smell in and throw it away. If your shortening is in a sealed container, you may not need to wrap it. The more significant risk, particularly with rancid oil, can have long-term health effects.

Rancid shortening and lard may also grow bacteria that can give you food poisoning. If you realize your shortening is rancid after using it to make food, be sure to throw out both the shortening and the food you made with it. Vegetable shortening is easy to store. You should keep it away from light and in a cool place. If you live in a hotter climate, you can store it in the fridge to keep it from melting.

You can freeze shortening. But taste the crisco before you mix in a lot of sugar and other good stuff. Don't you have any margerine or butter? You could use either of those things Linda C. Do you eat foods past their expiration date? Use it! I just threw away a rancid can of Crisco,believe me when I tell you that if it's rancid, you'll smell it. Lou, I don't think that butter and vegetable shortening are always interchangeable.

Depends on the recipe. As long as it doesn't smell rancid and as compumom said, you will KNOW when it is rancid , it should be fine to use. Since they are still in their foil containers, I don't expect that they would have gotten rancid.

I think that usually takes exposure to oxygen or bacteria. Plus it is only a few months past its "best if used by" date. Rancid fats come from oxigination And saturated fats resist getting rancid better than unsaturated fats Well I used it. It smelled fine to me. The cookies were excellent! I made them in my new range on convection bake.

Indem Sie weiterhin auf der Website surfen bzw. Mehr erfahren. Sign In. Join as a Pro. Houzz TV. Houzz Research. Shop Featured Holiday Categories. 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. For example, frosting prepared with shortening and sugar alone may last for up to six months in the pantry, but if it includes butter, it will only last one to two days.

Based in Las Vegas, Susan Paretts has been writing since Since these spoiled foods can also have negative health effects, stay far away from them. Consuming rancid edible oil may leave an unpleasant taste, but it may not make you sick right away. However, the compromised oil can develop harmful free radicals that cause long-term cell damage and potentially lead to the development of chronic diseases.

With an impressive variety of oils available for cooking, baking and other culinary uses, it's a challenge to choose heart-healthy oils that suit your needs.

You should also steer clear of several oils and fats that can negatively affect your health. Fortunately, the Cleveland Clinic provides guidance on both fronts.

Two general types of oils provide some impressive health benefits. Plant-based monounsaturated fats have been recognized for their ability to decrease your heart disease risks.

Polyunsaturated fats are also sourced from plants and contain valuable omega-3 fatty acids that help knock down your odds of developing coronary disease. On the flip side, it's difficult to present saturated fats in a positive light.

Mostly animal-based, these fats may elevate your heart disease risk in the long run. Examples include full-fat dairy products, lard and butter. Palm, coconut and palm kernel oils also receive this dubious distinction. Man-made trans fats are the worst as they ratchet up your heart disease risk more than other oil varieties. Margarine, shortening and the ubiquitous "partially hydrogenated oil" fall into this category.

The Pros and Cons of 16 Kinds. Several interrelated factors can gradually cause oils and fats to spoil, or become rancid food. By definition, rancidity refers to natural spoilage caused by changes in the substances' chemical structure, notes North Dakota State University.

Exposure to warm temperatures, oxygen and light are major factors in rancidity progression. Generally speaking, oils become rancid faster than solid fats. Vegetable-based oils can lose their optimum food quality after a relatively short period of time, states the University of Nebraska-Lincoln. For example, after one to three months of room-temperature storage, vegetable oils' quality has noticeably degraded.

So, what happens if you consume a rancid oil, such as flaxseed oil? This versatile oil, long used as a fiber and food source, contains beneficial omega-3, linoleic and oleic fatty acids.

Its extremely high polyunsaturated fatty acid makeup makes it highly prone to quality degradation and oxidative damage, according to the Oklahoma Cooperative Extension Service. By comparison, fresh flaxseed oil has a nutty flavor, derived from the oil's cyclic peptides.