On Fri, 17 Apr 2009 22:33:33 -0500, Sky >
wrote:

>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
>
I'm of the opinion that soy, like vinegar, won't go bad (well I guess
either could under unusual circumstances). I've have no experience
with "bad" soy nor have I ever heard of soy going bad.

--
I love cooking with wine.
Sometimes I even put it in the food.