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For example, to make dashi stock, you need to soak a piece of konbu kelp in with with bonito flakes in hot water before straining it. Maybe; that’s for the history books to decide. These advertising-free forums are provided free of charge through donations from Society members. You should be fine... it's like jerky but made with tuna. I can't find an expiration date on the bag and don't want to cook with them if they're past their use. I usually just toss the used bonito flakes, though. after that, throw it away. wow. When you make coffee you can re-use the grounds, IF there's enough strength left in 'em. Well-- that's a tough question to answer. Broth made from bonito flakes is especially helpful for a young adult or family on a limited budget with limited space. Still have questions? The above video from Just One Cookbook can walk you through the process of making the glutamate-heavy stock; to follow along at home, you will need: Pour the water in a sauce pan, make a few slits in the seaweed, and set the kombu in the water for at least 30 minutes or up to five hours. i appreciate the information (and i didn't know that the bonito flakes in packets were not considered top-quality, i've not seen them otherwise...at least not that i've recognized). halloweencat, So I tend to store it in the fridge or freezer. Opened, and kept away from moisture, it will keep well for 6 months, but can still be used upto a year.
You can purchase them at most fancy grocery stores, at all Asian grocery stores, and online. If it is still flakey and not clumpy, it's been kept at the correct humidity. Most bonito packages state one year in a cool, dry environment. Do you think the bonito flakes are still safe to eat even though they were exposed to air and not in the fridge?
Get your answers by asking now. Join Yahoo Answers and get 100 points today. Strain everything through a sieve, and use the golden liquid as you would any other stock.
Other than the typical or traditional uses (e.g. Yes, I sure do. I do use the used kombu for decoration. Yes, I sure do. Yes, yes it does. The Kombu could be used for both as long as you don't boil the water with the Kombu in it. (Save the bonito flakes and stir them into some hot rice along with an egg.). I'm curious if anyone knows the shelf life of dried bonito flakes? A week or two ago something in my cabinet smelled awful, I'm not sure if it was the bonito flakes because they themselves smelled alright still. Basically, I think of bonito flakes as the “Parmesan of the ocean,” and use it accordingly.
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