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Common Sauces: Refrigerate After Opening?

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  • Loren
    replied
    I do if the bottle says refrigerate after opening - and sometimes even if it doesn't coughvermouthcough because I know it helps preserve the aromatics which in turn makes my food/Manhattans tastier 🤠

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  • Attjack
    replied
    Fermented sauces: no
    https://www.yahoo.com/lifestyle/does...195500016.html
    ​​​​​​​
    Mustard: no
    https://www.purewow.com/food/does-mu...e-refrigerated

    Ketchup: no
    https://www.delish.com/uk/food-news/...in-the-fridge/

    Oyster sauce: yes
    http://www.eatbydate.com/other/condi...0refrigerating.


    Leave a comment:


  • Attjack
    replied
    Fermented sauces don't really need to be refrigerated imo. I make individual calls depending on various factors. Anything that's going to hang around a long time should probably just go in the fridge. But soy sauce or fish sauce that gets used relatively quickly doesn't have to. It might even develop better flavor out. Ketchup for instance is an ingredient for me not a condiment and I don't use it often so it is definitely fridge bound. But do you have to refrigerate mustard (I do)? I don't think so because of the vinegar content.
    Last edited by Attjack; March 3, 2021, 09:31 AM.

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  • grantgallagher
    replied
    I refrigerate most all sauces after opening. We get a big soy sauce from costco and keep it in the spare fridge and i keep a squirt bottle next to the oven as i use it fairly often when cooking

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  • smokin fool
    commented on 's reply
    Same here.
    Whether it needs it or not its stored in the fridge.

  • Murdy
    replied
    My Grandmother used to keep her Kraft Parmesan cheese in the cupboard. Not sure how she came to think that was a good idea, but no one ever got sick (as far as I know). Myself--I refrigerate everything.

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  • FireMan
    replied
    My rule is, if it say to refrigerate, I do it. After a little research I found Asian sauces are fermented & will last. They may or can lose a little flavor after a short while, hence keepin it cold puts the brakes on the flavor loss. I have 4 open soy, 1 each oyster & fish sauces, which will take me some time to use em up. They are refrigerated. The other stuff (Worcestershire etc.) sit on a shelf, maybe forever. 😎

    Leave a comment:


  • Porkies
    replied
    I think of it in terms of canning. If the sauce in question has brine, vinegar, salt, etc.. in it I don't worry about refrigerating it. Not to say I don't refrigerate items like Frank's Original Hot Sauce because I like it cold. Of course, if it contains sugars, milk, and such I check the label

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  • ssandy_561
    replied
    I think it all depends on your usage. We use a lot of Franks Red Hot. The bottle says "For best quality refrigerate after opening" We never do because it is gone in less than a month.

    We usually refrigerate Ketchup in the winter when it does not seem to be used as much but spring through fall it goes in the cupboard because it is used more.

    I have never refrigerated our soy sauce. It and other fermented asian sauces have enough salt in them to last out side of refrigeration.

    I have read that if it contains a bunch of salt and or vinegar it is pantry stable.

    I guess our rule of thumb is if it is gonna be used in a couple of month or so it does not need refrigerated for the following items

    Ketchup
    Mustard
    Vinegar based Hot Sauces
    Soy Sauce
    Steak Sauce

    I will refrigerate the following items

    Mayo (No Brainer)
    BBQ Sauce (Seems to mold too quickly if not used right away because most of the ones we buy are sweet)
    Dill and Sweet Relish (We seem to like the flavor more if it is chilled)
    Salsa and Taco sauces

    Leave a comment:


  • HawkerXP
    replied
    We noticed the same thing not to long ago. annnd how small the print is .......!

    Leave a comment:


  • fzxdoc
    started a topic Common Sauces: Refrigerate After Opening?

    Common Sauces: Refrigerate After Opening?

    Until recently, I did not realize that some sauces must be refrigerated after opening. Back when we used to go to restaurants (darn Covid, anyhow) I'd see many of them sitting out on the tables.

    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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