sf wrote:
> 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.
>

We use a lot of soy sauce and buy it by the gallon at the restaurant
depot. We had an off jug once. It appeared to be just a little thicker
than it should be and maybe a little saltier if that's possible. It was
like sediment - if that's the right word.
We tossed it.

Tracy
t