Cleaning out my pantry this morning and I was wondering how long I can keep oil after its been opened. Amateur that I am, I can't tell (without, perhaps, tasting) whether the grapeseed, canola and olive (with Sorrento PGI lemon) oils I have have turned on me.
I also have ...
Soy and (two) hoisin sauces that weren't refrigerated after opening (one hoisin said refrigerate after opening, the other did not; the soy definitely said refrigerate after opening)
sun-dried tomatoes that weren't packed in oil and now look (and feel) like dried mushrooms
brick-hard brown sugar, both light and dark (any suggestions on softening them up for future use?)
Christopher in New York