Ask Jason: How to Store Modernist Ingredients

More Sous Vide Articles • Ask Jason
Written by Jason Logsdon
I get a lot of great questions from my readers. In order to help out everyone else I'm answering some of the most popular ones here on the blog. Have something you need help with? You can ask me on Facebook or contact me directly!

Dear Jason, Very interesting articles, and it brought me to buy your books, thank you. I am interested to know the shelf-life after opening these products, and how best to store them: Xanthan gum, Carrageenan Iota, Powdered and liquid lecithin, Tapioca maltodextrin. Do you have the answers to this?
-Leif

Hi Leif, that's a great question!

I know I've never had any issues with my modernist ingredients not working because of age, but I've only been cooking with them for a few years! I decided to reach out to my friends at Modernist Pantry and see what they had to say. Janie wrote back:

Hi Jason,
All of our ingredients have a best by date of at least 2 years from date of manufacture. But in reality many are good for well beyond that date. They are also shelf stable and can be stored in your pantry.

Regards,
Janie

So you should be just fine if you store your modernist ingredients in a sealed container in the pantry for at least 2 years, not too shabby!

Have questions or comments of your own about this?
Let Me Know on Facebook or in the comments below!
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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