Condiments, which ones to keep in the refrigerator (and which ones not)


Condiments, which ones to keep in the refrigerator (and which ones not)

Condiments and sauces are the extra touch in our recipes, but they must be preserved in the best way so as not to ruin them: here’s how.

They represent the basis of every dish, that essential something of flavor, texture and, in some cases, the binder between foods that are also very different from each other. Choosing the right dressing is a bit like combining shoes with a dress: the perfection of the result depends on the right accompaniment.not all condiments need to be stored in the refrigeratorHowever, it is not unusual to find yourself opening several condiments at the same time – now to add a touch of flavor to a second dish, now to whisk a pasta – and not knowing how to manage the conservation of each jar without it going to waste. In this sense, it is useful to know that not all condiments must be kept in the refrigerator , some can be kept in the pantry, others vary the duration according to the preservation method chosen: in short, each condiment corresponds to precise rules to be observed. Here is a small guide to better orient yourself .

 

  1. Ketchup and mustard. This kind of condiments, with a high content of preservatives, can be kept for a long time after opening it for the first time. However, it is preferable to keep them in the refrigerator to prevent any temperature changes from compromising their quality. The Ketchup can last up to six months – if kept in the fridge – and about 1 month when stored at room temperature. The mustard instead can be reused up to one year if kept in the refrigerator.
  2. Mayonnaise . Whether in a jar or in a tube, mayonnaise is one of the most delicate and perishable condiments due to the presence of eggs. Keep it strictly in the refrigerator and try not to exceed 3 months from the moment of initial opening. In any case, always test the taste before using it.
  3. Spicy sauce. If you have purchased a pepper-based dressing – or you have simply prepared it at home – you can choose between two different storage alternatives . If you have used the vacuum packing technique, you can safely store your jars in a cool and dry place for about 30 days. Otherwise, your dressing must be kept in the refrigerator and consumed no later than 3 days from the time of opening.
  4. Barbecue sauce. Choosing whether to store it in the refrigerator or at room temperature is a purely subjective matter. The barbecue sauce , in fact, can be kept in both ways: with a longer duration – from 6 to nine months – if you use the refrigerator, and about 3 weeks if you keep it in the pantry. However, keeping it in the refrigerator will make it even more flavorful and fragrant when you decide to consume it.
  5. Soy sauce. One of the most famous fermented condiments of oriental cuisine, soy sauce – due to its particular processing characteristics – does not need to be kept in the refrigerator . Once opened, you can keep it in a cool place protected from sunlight for up to about 3 months. The only precaution is to make sure that the package is perfectly closed after each use so as not to lose the alcoholic component.
  6. Tartar sauce. How to describe tartar sauce if not as a sort of mayonnaise enriched with cucumbers, capers and onion? It goes without saying that the conservation rules must comply with those provided for the classic mayonnaise, requiring the low temperatures of the refrigerator . If kept properly, tartar sauce can last up to six months from the time of opening. In any case, pay attention to any changes in color and texture.
  7. Pesto. Whatever pesto you usually use – ready-made, homemade, with or without garlic – it is essential to keep it in the refrigerator and keep it perfectly closed, not going beyond 4 days from its opening. Another precaution is to carefully clean the edge of the jar after each use in order to avoid any encrustations and bacterial production.
  8. Vinegar. As with soy sauce, vinegar is also obtained from a fermentation process of flavored alcoholic liquids left to age over time. It follows that all types of vinegar – rice, balsamic, wine and apple – must be stored outside the refrigerator in a dry and cool place, even for one year from its first use.
  9. Anchovy sauce. Unlike the more common anchovy paste – to be kept strictly in the refrigerator – the colatura derives from the extraction of ripe anchovies immersed in a salted solution and kept in hermetically sealed bottles – preferably glass -. Basically they can be kept at room temperature, even if once opened they must be moved to the refrigerator or to a cool and totally dark place.
  10. Bolognese sauceTomato sauce. That the sauce should be kept in the refrigerator is a well-known rule, however what really makes the difference for a perfect conservation is not to wait too long after its first use. The secret, therefore, is to buy – or prepare – small jars in order to be able to consume them completely within 3 days from the moment of opening.

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