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Common Sauces: Refrigerate After Opening?

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  • Attjack
    commented on 's reply
    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.

  • MBMorgan
    commented on 's reply
    “ Sesame oil needs refrigerated?”

    Huskee - Apparently so. It gets rancid very quickly at room temp so unless you use it quickly enough, it needs to be kept cold and dark.

  • Huskee
    replied
    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?

    Leave a comment:


  • Huskee
    commented on 's reply
    Sesame oil needs refrigerated? Uh oooohhhh

  • Bkhuna
    commented on 's reply
    Attjack Since a 750 mL bottle of wine is a single serving, my wife and I never have that problem.

  • Bkhuna
    commented on 's reply
    I use a very good quality toasted sesame oil from Korea that I buy in a 250 mL bottle. I doesn't last long enough to go bad in a dark cabinet. If I had to store all my stuff refrigerated, I would need a commercial double fridge.

  • GadjetGriller
    replied
    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

    Leave a comment:


  • clb239
    replied
    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...

    Leave a comment:


  • N227GB
    commented on 's reply
    I also do this with all my spices and rubs. 😉

  • Santamarina
    replied
    If it says refrigerate, I refrigerate - and yes, I read all the labels.

    Leave a comment:


  • Santamarina
    commented on 's reply
    I grew up with Kraft Parmesan in the pantry. But these days I refrigerate almost everything.

  • Attjack
    commented on 's reply
    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.

  • IowaGirl
    commented on 's reply
    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.

  • fzxdoc
    commented on 's reply
    I scratched my head at the information for fish sauce. Basically, it says that fish sauce is shelf stable under good storage conditions, but if it develops an off-odor, get rid of it. Uh. Fish sauce always has an off-odor to me.

    K.

  • JimLinebarger
    replied
    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.

    Leave a comment:

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