What would OS do?

Electra_King

penelope penguin

:eek: :eek: :eek: :eek: :eek: :eek:


_pale_ I think I am going to be sick!!

freyasmum

The butter should be fine. I bought butter from Tesco and only noticed after I had used it that it was over a month out of date! I had used it for baking and the taste was fine.

Personally, I'd use it all and as long as the flour doesn't have weovils - they are TINY so you have to look closely, but you'll definitely see them if they're there :eek: - then I'd use it as well

HelenYorkshire

Bargain_Rzl wrote: »

Other than the possibility of flour weevils, flour does go "off" after a while and I'm not sure it's that easy to tell without baking something with it that doesn't work. You should have seen my first loaf in my new breadmaker - it was a disaster, and I can only think that the flour was to blame (it was more out of date than yours!)
.

....could that be why my "healthy" baking is a disaster? Wholemeal flour, BBE Nov 05
No creepy crawlies though lol.


Yes, I would use everything on the original list after a quick peek and sniff

taurusgb

If I have out of date butter or margerine I use it to make something that you can use sour milk in - eg scones.

As is often said on OS board though, if it smells, tastes, looks OK then I use it

Bargain_Rzl

HelenYorkshire wrote: »

....could that be why my "healthy" baking is a disaster? Wholemeal flour, BBE Nov 05
No creepy crawlies though lol.

Quite possibly. Mine was wholemeal as well, the Tesco strong stoneground one in the green packet. I can't remember what date it had on it - sometime early in 2007 I think (let's just say I moved into my flat in November 06, and between then and when I upgraded my breadmaker about a month ago, I didn't make any bread at all - so I know the bag of flour I started with was bought in mid 2006). I checked the flour for weevils before use, but there weren't any, so I used it for a basic wholemeal loaf. It barely rose, and came out dense and knobbly. It tasted relatively OK but the texture was terrible. I binned the flour, got some more from Tesco the next day, and have never had another bad loaf since...

angelavdavis

All usable in my book.

Use common sense as suggested by OPs.

Nobody has ever died in my house from my cooking

whatatwit

angelavdavis wrote: »

Nobody has ever died in my house from my cooking

Well they've not complained if they did :rotfl:

Curv

Would weevils not be present even in flour that hasn't reached it's BBD? Otherwise, how do they get in there?

I'd use all the stuff on the list. The butter and flour (assuming it's not crawling!) will be fine for sauces...

OddjobKIA

most flour weevils will only get in the flour if its left open to the elements...besides if they have got them after a good bake you will kill them and it will extra protein to the food:D

Penelope_Penguin

Curv wrote: »

Would weevils not be present even in flour that hasn't reached it's BBD? Otherwise, how do they get in there?

Well, yes, but they'd be at the larval stage, not creeping and crawling about

For those not of a sensitive disposition there's a whole thread here - Creepy Crawlies in flour!!!!!!! Martin even put it in the weekly mail

Penny. x