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.
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.
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.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
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.
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.
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...
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
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
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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?
PB is gooey and delicious, yet it can remain at room temperature for months.
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.
Comment