Amateur chefs may find margarine a handy substitute for cooking oil as it can be used to fry dishes and save them from oil splatter.
When properly stored, margarine can be used for a week after opening. However, Indonesian Association of Culinary Professionals membership coordinator Ucu Sawitri recommended that home cooks throw it away after two months.
To check if the margarine can still be used, Ucu told kompas.com about the three signs of spoilage in margarine.
MIND THE COLOUR
Ucu recommended people take a look at the margarine's colour, saying that the colour of unspoiled margarine should not be fading or turning white.
ZERO BLACK SPOTS
Black spots are one of the signs of margarine going bad. It is usually caused by improper use, such as using the same spoon to scoop the margarine and other ingredients.
CHECK THE SMELL
Unspoiled margarine has a pleasant aroma. If there is a pungent smell throw it away