Paul M. Cook wrote:
>
> "Sky" > wrote in message
> ...
> > Due to a particular mishap**, I have to clear out my walk-in pantry,
> > which also doubles as a coat closet. While doing so, I discovered a
> > nearly full gallon tin of Kikkoman Soy Sauce that had been hidden for
> > some years in the deep confines of said pantry back under the stairs.
> > If the soy sauce is still good, I'd rather not throw it away. I haven't
> > yet gotten the gumption to pour out a little bit for a "look-see,
> > scent/smell, etc."-type test. Do y'all think this soy sauce is still
> > usable after so long? The ambient temperature in the pantry has
> > remained fairly constant over the seasons - anywhere from 60F to 82F.
> > Fermentation is supposed to be good, yes <G>?!
>
> Only one way to know - cook with it. Make a dish for somebody you don't
> like. If they live, it's OK.
>
> Paul

Hehehehe, now if only Spouse liked soy sauce (Spouse doesn't) and had a
large life insurance policy <VBEG>!!!! I like the suggestion, though in
a facetious manner of speaking

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!