I’ve got boxes of spaghetti that are at least six years old (I know I had them on hand during COVID…) which I’ve cooked up successfully as recently as last week.
YMMV with other types (particularly if it’s got any meaningful amount of oil/fat in it) but for spaghetti at least, I haven’t yet found an upper bound on usability.
I’ve got boxes of spaghetti that are at least six years old (I know I had them on hand during COVID…) which I’ve cooked up successfully as recently as last week.
YMMV with other types (particularly if it’s got any meaningful amount of oil/fat in it) but for spaghetti at least, I haven’t yet found an upper bound on usability.