Please share your experience, if any, for tasting foods that have been stored 15-20+ years
Prepping caught momentum decades ago. Mylar bags and oxygen absorbers were used widely by regular consumers since the beginning of this millennium. I'm sure there is a big number of people who still have stored food that is 20+ years old.
For the folks who stored grains like rice, wheat...etc. Can you please tell us what your experience was in terms of taste, smell, texture...etc?
It would also be helpful if you can share storage conditions like whether you used sealed mylar bags with oxygen absorbers, and the rough room temperature in which the food is stored?
Please feel free to share other people's experiences if you heard or seen any.
I found this video on YT. She says the rice was stored for 15 years. They couldn't tell the difference between a 15 year old rice and a 2 year old one. But she didn't say anything about room temperature which is the single most important factor here for food degradation.