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Refrigerator space Running out

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  • Argoboy
    Club Member
    • Apr 2016
    • 405
    • Southern Ontario 70 miles from Detroit

    Refrigerator space Running out


    With the holidays here we did a big turkey dinner for my in-laws and we were short of space in our refrigerator after and I noticed that things my mother kept in the panty like ketchup, mustard, jam, soya sauce etc. are all in the refrigerator now. I was thinking that this was my wife’s doing but I started looking at labels and they all say refrigerate after opening, is that really necessary? I wonder what is driving this change?
  • ecowper
    Founding Member
    • Jul 2014
    • 3637
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
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      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    The biggest change is that they all have stabilizers and preservatives and corn syrup (for sweetening, if they need that). The second biggest change is that none of those food companies want to get sued.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 4562
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      #3
      My girlfriend is a refrigeration nazi. She's attempted to throw away mustard left out overnight. My solution? A big fridge, a beer fridge, a meat freezer, and a double mini fridge under the counter in the outdoor kitchen.

      Ecowper raises a good point though. Maybe gravitating toward more traditional, natural ingredient products, and also maybe not stressing so much a bun out some of that stuff.

      Comment

      • Donw
        Club Member
        • Jul 2017
        • 3486

        #4
        Refrigeration extends the shelf life of some products. Unrefrigerated mustard good for about 2 months, ketchup 1 month. Take a look at https://www.stilltasty.com/ for a complete rundown. It is a website that deals with shelf life of products.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Cool website, that matrix took some doin’

        • Attjack
          Attjack commented
          Editing a comment
          Very enlightening.
      • ecowper
        Founding Member
        • Jul 2014
        • 3637
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #5
        Here’s a funny for you .... my wife is a refrigeration nazi too ..... One day I made up a batch of vinaigrette .... olive oil, red wine vinegar, water, herbs and spices. I went to use it the next day on some salad and couldn’t find it in the pantry. Looked around for a bit and found it in the fridge. Olive oil totally solid since it was under 40F.

        Now, all those items, separately, are in our pantry. My wife doesn’t even worry about them being outside the refrigerator.

        However when I asked her how come she had put the vinaigrette in the fridge, she said, “Well, it’s salad dressing. Of course I refrigerated it.” We talked about it, I pointed out that the separate ingredients didn’t need to be refrigerated. We came to the conclusion that we are so used to labels on processed foods saying “refrigerate after opening” that she had just automatically done that with this home made vinaigrette.

        Interesting

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9894
          • East Texas
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          #6
          Commercial Mayo does not have to be refrigerated HOWEVER it is recommended you do, since you will probably add it to a mixture that contains food ingredients which are in fact time-temperature sensitive.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Does that include the stuff HouseHomey spreads all over his body?
        • Troutman
          Club Member
          • Aug 2017
          • 7771
          • 1521

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          #7
          I’m all for food safety but what I hate is food hording. Use something once and stick it in the fridge and never touch it again. You end up with a box full of one and dones. And buying more fridges doesn’t help because they’re like closets, they seem to fill up no matter how many you have.

          So here I am opining about too much food in a world of starving people, what a great country we live in !!!

          Comment

          • Frozen Smoke
            Club Member
            • Nov 2017
            • 1528
            • Northern Mn

            #8
            You are right Troutman about no matter how many you have you will fill them up. We have our house fridge/freezer. Then out in the garage there is a full size freezer that's jammed. A full size beer/liquor and some condiments fridge that is jammed. And the old fridge/freezer that was in the house before the remodel got moved out there and it's 60% full. Plus I have a chest freezer out at my sons place in his garage that I have a couple cases of bone in pork loins! The same goes with spice cupboards. The real problem comes in when not trying to duplicate purchases. You buy something then 2 days later you find you had a full bottle of whatever in the other fridge in the garage.

            Not to mention I keep my garage at 38 to 40 degrees all winter so I have stuff sitting out on my food prep table all the time out there. If something says refrigerate after opening I do. Shelf life code dates are a whole other thing.

            Comment

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            2021 Meat-Up In Memphis Canceled

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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