Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Common Sauces: Refrigerate After Opening?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    If mustard is just mustard, water, and a good dollop of vinegar, it's probably room temperature stable. But if it contains any sugars or the acidity is low, it needs to be in the fridge.

    Some years ago I suffered through several bouts of severe food poisoning. I eventually traced it to recently purchased honey mustard. I make my own mustard, and I'm very particular about the acidity level and it stays refrigerated.

    Comment


      #17
      To me there are two reasons to refrigerate things: Food safety and food quality.

      Soy sauce, mustard, fish sauce, Worcestershire and vinegars are fine at room temp from a safety perspective. More, too. NOW... I'm assuming your kitchen is roughly 70F or so. If it's July, 98F and your house doesnt have AC? Different situation. Be reasonable, of course. Obviously if something is out on the counter for 5 months, it's going to be more of a risk than if it's gone in 2 weeks too.

      From a quality standpoint, I think everything will benefit from refrigeration since cold slows chemical reactions, e.g. oxidation and spoilage. That said, cold also suppresses flavors. If you're adding an ingredient to dish you're cooking that will not matter but if not... consider that impact.


      I think IowaGirl has a good point about acidity and sugars too. Acids and salt inhibits spoilage. Sugar... feeds it.
      Last edited by rickgregory; March 3, 2021, 01:21 PM.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Sugar inhibits spoilage as well.

        https://www.scientificamerican.com/a...20in%20contact.

      • IowaGirl
        IowaGirl commented
        Editing a comment
        The article is valid, but not complete. A small to moderate amount of any sugar in a food product will support microbial growth, not inhibit it. Sugar provides a preservative effect ONLY if the sugar content is sufficiently high enough. For example, old fashioned high-sugar jam or jelly is self preserving, but low sugar jam or jelly is not. This is a common misconception about honey as well. Honey has to be less than 18% water to be self preserving. Dilute it and it will grow mold beautifully.

      #18
      According to an article on Kitchn website, there are 5 condiments that do not need to be refrigerated, but with caveats:
      1. Mustard - Shelf life: 2 months

      As long as the mustard doesn’t contain fruits or vegetables, it has enough acid in it as a preservative. Yellow, Dijon, or even whole-grain can be put away in the cabinet for up to two months.

      2. Ketchup - Shelf life: 1 month

      If you use ketchup often, do as restaurants and diners do — just leave it out. Ketchup can be kept unrefrigerated for up to one month, but if you don’t think you’ll finish the bottle in that timeframe, it’s best to keep it in the refrigerator.

      3. Fish Sauce - Shelf life: 2 to 3 years

      Fish sauce already has a long production and fermentation time, and it will sit just fine unrefrigerated. It may continue to ferment a bit and change slightly in flavor, but it is still safe to eat.

      4. Soy Sauce - Shelf life: 1 year

      Just like fish sauce, soy sauce is fermented and does not need to be refrigerated unless you are keeping it for more than one year. Best kept in cool place according to Kikkoman.

      5. Hot Sauce - Shelf life: 3 years

      Like mustard, most commercially bottled hot sauces can sit around for a few years — just make sure it is vinegar-based with no fruits or vegetables. Again, the color may change, but it won’t spoil.

      Fish sauce has differing opinions. TheSpruceEats says to refrigerate. But a Today.com article says it doesn't. Think I will side with TheSpruceEats on this.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        I would be surprised if countries that use fish sauce extensively are refrigerating fish sauce. I have a bottle of red boat in my fridge, a bottle of Three Crabs in my cupboard, and a bottle of Flying Lion in the outdoor kitchen.

      #19
      If it says refrigerate, I refrigerate - and yes, I read all the labels.

      Comment


        #20
        I grew up in a house where sauces, condiments, salad dressings, etc were all kept in the pantry after being opened. I do keep a few of those items in the fridge now though...

        Comment


          #21
          Condiments have labels?? Who knew?? (time to temp fate lol) I have Mustard and Ketchup from years ago (if its got Vinegar in it I don't worry) sitting in my pantry right now, I have fish sauce in the cabinet almost as old. Along with all my other Asian ingredients. I like my gherkins cold so in the fridge. I'm simple (most people call me stupid) man I like what I do and dont read lables

          Comment


            #22
            I've learned a lot reading this topic. Yeah, much if this seems to be common sense, stuff like ketchup & BBQ sauce won't hurt you if left out overnight or for a day or three, but if left out in the hot sun for 3 days after a picnic I'd toss it, that kinda thing. I find the articles & info, especially from Attjack & IowaGirl quite interesting on sugar.

            I wonder why peanut butter doesn't spoil or mold when left warm. It's full o' sugar & protein... must be there's just enough oil in it?

            Comment


            • Attjack
              Attjack commented
              Editing a comment
              https://www.livescience.com/32178-ca...er-go-bad.html

              Low moisture levels and high oil content keep this butter from going bad for quite some time, but don't go ignoring that expiration date just yet. Peanut butter can go rancid in about a year and lose its flavor. While fungi and bacteria won’t ruin your peanut butter, oxygenation eventually will.
              Last edited by Attjack; March 6, 2021, 11:18 AM.

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourcompletereview


          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailedreview


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review


          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker


          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker