My interest began as I was going through my collection of Chinese and Thai sauces, now that I'm enjoying my new wok. I was floored to see that soy sauce must be refrigerated, at least according to the manufacturers. Who knew?
So I threw out any opened and shelf-stored Asian sauces that read: refrigerate after opening. Now I'm noticing other sauces in my pantry that also read "refrigerate after opening".
My list has started with:
Soy sauces
Oyster Sauce
A-1 Steak Sauce
Heinz 57
Now I carefully read each label. Those Refrigerate After Opening recommendations can be in the teensiest print in the least obvious part of the label.
Plus many sauces from the Asian grocery do not have expiration dates, like fish sauce. Not sure what to do with those.
Am I carrying this too far? Is "refrigerate after opening" for sauces sort of like "dry clean only" for clothes--recommended just to cover the manufacturer's liability but not always necessary IRL? I wonder.
Kathryn
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