Same here. Guess now a days all these online people need a reason to get views and likes. I am sure a lot of them are wrong. A lot of mustard manufacturers say you do not need to refrigerate it to avoid spoiling but they recommend refrigeration to preserve the flavor.
We've kept ketchup and mustard in the fridge since I was a kid and never had any issues. As a side note, I literally just checked both those bottles and on the bottle it says "REFRIGERATE AFTER OPENING". I would suggest you look on the packaging of the food you are buying to see for yourself if it needs to be refrigerated or not.
@@poochiew.9302 I also store stuff in the fridge if it says to on the bottle. Also, I have never had any problems from keeping them in the fridge, so if it's not broke, I am going to keep storing them in the fridge.
Right! I checked all mine too. Also, I'm not sure about other soya sauces, but China Lily is my favorite soya sauce and I keep mine in the fridge and it tastes good for a very long time. My friends that live upstairs keep their China Lily soya sauce in the pantry. When I ate rice with them and used their soya sauce it was really bad tasting. So I will continue to follow the label and " Refrigerate After Opening".
@@neldapennington8260 I live in Denmark. We don't have the FDA but we have something similar for the EU, all labels say to keep in the fridge after opening for X amount of days or to check the expiration date on package. While these condiments contain preservatives, keeping in the fridge makes them last longer, that's just a fact. The issue is that some of these condiments contain or may contain traces of milk or egg so you do have to refrigerate, if like ketchup it doesn't say that and doesn't have ingredients that could go bad out of the fridge it is more than safe to keep outside but it won't last as long.
The purpose of refrigerating most of these products is to slow down the oxidation process; making the shelf life last a bit longer. Condiments are probably used less frequently in households than in resteraunts, so comparing the two is silly. Sure, they can last a good period of time on the table, but they can last even longer in the fridge.
Not all pickles are the same. Hot brine pickles are fine at room temp, but cold brine pickles actually do need to be kept refrigerator because of the picking process. That’s why you find them in the cooler section at the grocery store and not on the shelf with the other hot brine pickles.
I read years ago to never refrigerate tomatoes, so my next purchase was out in a colander. Within two days, insects that I had never seen in my house had thoroughly enjoyed them. Lesson learned. And honey does crystallize, but it's still OK. I once took the advice to leave it out. Then I was living in a converted garage apartment. I went to the honey bottle to find three large ants affixed to it in a death grip. Again, lesson learned.
We get ants on our counter in Tucson all the time, so I keep the honey on the top of my frig and never had ants get to it. It dispenses more quickly without crystals until the very end of use. This is the one thing that I have never put in the frig. Everything else in the video goes into the frig.
"Fresh" fruits and vegetables from the grocery store go in the fridge if they were purchased from the chilled racks/shelves. Otherwise, be prepared for fruit flies in a day or two; this is why the grocery stores put them in expensive to run chilled racks/shelves. If they come from my garden, I keep them on the counter and process, freeze, dehydrate, etc., those I do not use within a week-ish.
I hate cold tomatoes, so I'll take it out of fridge at night if I'm gonna have it the next day ,they last longer that way especially in the summer months.
The cherry tomatoes I grow are protected by green spiders, unfortunatelybsometimes those spiders get harvested too. Unrefrigereated onions are a favorite feast of gnats & fruitflies.
That's not a bad idea, though just note that that the butter will have significantly shorter shelf time before it goes bad. That may not be a problem if you use it up before that happens of course.
I've been keeping all that stuff in the fridge for 50 years and I always will. I clicked edit to state a couple more things since my post received 18 replies. Heinz made a statement just the other day that their catsup should be kept in the refrigerator. The bottle ingredients on the Great Value mustard lists vinegar, water, mustard seed, salt, turmeric, and paprika. I've lived in cold climates and in hot climates and I have never in all my life had an issue keeping catsup and mustard in the fridge. What you want to do with your mustard (and other foods) is certainly up to you. I was simply making a comment that at my age (almost 70) I have always kept those products in the fridge and I always will as long as I am alive and have a fridge. I will add, in regards to some diners leaving bottles of catsup on the tables, a big reason why they do that is because the catsup is used up very quickly by the customers. I don't consume an entire bottle of catsup or mustard in a day or two which is what happens at most diners.
I think putting your condiments in or out of fridge that have a base of vinegar might also depend on how quickly you consume the product once opened. Restaurants are busy enough that they go through the contents rather quickly. At my house with just my husband and I eating, we won’t go through a container very quickly. Squeeze bottles don’t have the issue of cross contamination which helps with keeping bad bacteria from spoiling the unit. We all should have a certain amount of common sense as knowing if an item has eggs as a base it needs to be refrigerated after opening. ❤
... now that u brought up 'eggers' - the fact is the date on em is when their boxed to ship - they sit out warm for a period of time (many days) prior to shipment - they dont go bad by that date at all. And the best hard boiled eggs r best when hard boiled 'soon after' that date. ALSO - the only diff between brown n white shells r the color - taste is the same - one is NOT worth more $ than the other.
You are so right about that. The nutrients do not vary from one color of egg to another, and the older an egg is the easier it will peel after it’s boiled. Fresh eggs are always harder to peel, even with cold water running over it. Save your older eggs for deviled eggs and your fresher ones, use them for egg salad if you are going to boil them. (Just an idea for you) blessings!
A squeeze bottle draws air from the room, therefore drawing bacteria back into it. Your logic is not logical. Also much of the vinegar currently found in US stores is not acidic enough to prevent bacterial growth. The industry has once again found a way to screw the public for a few cents at a time by diluting it. It has to have a specific percentage of acidity to prevent bacteria.
Same as pharma - Rockefeller. The 'elite', royalty etc. put fluoride in the water to keep you from asking questions. They serve Loserfer and keeping us down is their religion. We have to save ourselves from them and then save them. It's quite an undertaking.
AGREE, The so called "best minds , most learned people , the folks running the agency , protecting the American people , should have the most up to date info .. Often their info was OFF.. WTH
I’m all about saving room in my refrigerator since I live in a apartment with a smaller than the standard size refrigerator. I also know the many fruits and vegetables that last longer at room temperature like tomatoes, peppers, onions, potatoes, apples, citrus fruits, bananas, to name a few. I have always stored ketchup and mustard in the refrigerator since the label states “For best results refrigerate after opening” Honestly if I never had to refrigerate these things it would make me very happy and save much room for other things! I’m going to check the FDA website to see what they recommend before I make that change before believing some video I watched on RU-vid
Hint for avocados: Pick the fattest ones no matter how green and put them in with an apple in a plastic produce bag. Leave them on the counter (turning once a day) and they will be ready to eat in two days. They might not look dark enough but if you test their firmness, they will have some softness to them. You will get the fattest juiciest avocados in two days. BUT, make sure you take out the apple and put the avocados in the fridge so they don't continue to ripen and get dark. The gas the apple is releasing matures the avocados (and other fruit like tomatoes). Get the cheapest apple, they all work the same. Or get your favorite to eat.
On a positive note, I have a bidet and the ER is only 10 minutes away, so I’m looking forward to experimenting with much of these wonderful new revelations!
Smart move, I do too. While mustard CAN be stored at room temperature just fine for for probably multiple weeks, I don't understand why the video claims keeping it cool in the fridge is bad and promotes mold growth, that makes zero sense to me as mold grows slower at low temperatures but much faster at room temperature. Keeping it below 5 degrees celcius should make it last for months.
@@CrazyGaming-ig6qq Humidity contributes to mold growth though, and the refrigerator can be a very humid environment, particularly in the summer months if it is not set at the right temperature and sweating is occurring inside it, dampness on the shelves and door.
@@Tall_Order My mustard gets watery on top even in the fridge, Does she maybe use a different brand than you, maybe yours is thicker or something? I use French's most of the time.
I don't use my ketchup too often so it tends to last a long time. I noticed that the ketchup developed an 'off' taste when stored on my counter. So I store it in the refrigerator to avoid that problem. I have the same taste problem with unrefrigerated peanut butter.
Restaurants do refrigerate ketchup after opening… ever open a bottle and it explodes that wasn’t refrigerated. It also changes the flavour if left out tasting more like vinegar.
@@misshartman2055 You’re kinda right. Thing you must watch is water can’t get in bottle, that causes the explosion. Bacteria forms if water is allowed in bottle. Restaurants do NOT typically refrigerate ketchup. 30 years in the biz...
"Under refrigerated storage, mineral oil coating extended the shelf-life of chicken eggs by 10 more weeks compared with the noncoated eggs, i.e. a shelf life of 15 weeks compared with 5 weeks, respectively." I always use olive oil. ❤
In America our eggs are treated differently than in Europe. They should NEVER be left unrefrigerated as they will not rapidly age but also spread disease very quickly. American eggs are pre-washed, and that allows bacteria thru the shell that can cause salmonella growth in the egg if it is not kept below a specific temperature. They are pre-washed to protect you from other disease (like Bird Flu strains).
@@josephteller9715 The protection part is not what America is doing for its people. The entire world sees the corruption and evil spreading like a plague. I hope they do not have another culling =(. I am sorry, I had to vent some truth. Let's us hope the eggs will be safe for all.
Thanks. I just removed some things from my fridge and I have a recommendation: if you like mustard, buy a little can of dry mustard from the spice section of the grocery store. If you ever run out of the prepared stuff, you can whip up some more (just add a little water and stir.) But be careful, it's strong. Sniffing freshly mixed mustard will clear your sinuses instantly!
Depends on the apple, but also some stores refrigerate theirs at some point in the supply chain, too. I had crisp apples from my local farmer's market, but have gotten mushy or sandy textured apples of the same type from Walmart or Kroger. lol. It's pretty hit or miss. I doubt the end trajectory of the apple is going to matter. Shit 1 week of room temp shelf life = those things are nasty by day 5-6. Versus going "bad" in the fridge by week 7-9... Yeah only 8 more weeks of freshness. lol
i do agree with this. i have a small woodworking i shop built in my yard. i have to work and eat even in retirement to just stay busy.. so i'm out here more than in the house. i keep my ketchup, mustard, a-1, pickles, relish, soy sauce, worstershire sauce, some salad dressings, and my sister has chickens, so even eggs out here. (i'm in my shop now) nothing ever goes bad. sure it's climate controlled, a/c in summer and heat in winter. but i think the wood i store to make the pieces i make, can be more damaged than the condiments. course i do keep the same in the house. still though, never any mold ever, no 'crusties' on anything either. been doing it for years too.
Also, some restaurants don’t refrigerate ketchup bottles because they go through so much in a day that there’s no need to. Side note: marrying condiments was such a common side work but is actually not ideal since it’s mixing old products with new which is kind of gross.
As a former restaurant worker, and a witness to /many/ exploded ketchup bottles (and cleaning up thereof), I confirm and attest to this statement. You simply have to. Natural airborne yeasts will infect the ketchup and ferment it. And it is not delicious. Also, the practice of 'consolidating condiments' at end-of-shift certainly does not help the matter.
@David Lemley ugh... I remember consolidating (marrying) the ketchup bottles. They even manufactured a device for it! I worked at a family/golf resort where the owner stood in the kitchen at breakfast to make sure staff 'recycled' butter, syrup, and creamer that had been on tables and used. Amazing there wasn't illness there all the time... late 80s into the 90s.
''Marrying'' ketchup at restaurants is disgusting. I have seen old brand name bottles on the tables but who knows which brand is actually going into them and they are never cleaned nor disposed of....
About 35 years ago, I found some little bugs in my flour. I’ve refrigerated it along with cornmeal and sugar ever since. My cousin put bagged potato chips in fridge. When hens lay eggs, it has a protective film on it. You can lay it out on counter several weeks or so. If you wash them, you have to use it right away or refrigerate it.
flour should never be refridgerated it can result in a kind of fungus growing in the flour that can not be seen but you will know its there when anything made with that flour will put who ever eats it on the toilet for a few days keep flour at room temp in an air tight container no bugs no fungus
I freeze my flours and nuts and especially seeds. Many years back I got a sack of sesame seeds that hatched meal moths. It took me 4 or so years to rid myself of them -- they are very persistent. But freezing kills the eggs in a few days, and anyway keeps the oils from going rancid.
I don't normally eat crap, but I'll buy those "barrels" of pretzels, cheezy-poofs, etc., just for the container with screw-on lid. Then I'll take a virgin produce bag (that come on a roll like paper-towels) and fill that with coffee-beans, flour, farina, oatmeal, sugar, whatever I don't want to keep in crappy paper bags they come on, and/or what I want to keep airtight. Easy to toss the bag when empty and get a new virgin bag for refills. Also lets you tamp down and twist the bag for less trapped air vs just using the jar itself. Never had any bugs in flour, etc., when doing it that way, vs getting an infestation of "junebugs" when kept in the original paper sack. Those little f'ers even ate through foil-lined bags for those Knorr knoodles!
The way to handle peanut butter is to mix the oil in at room temperature, then refrigerate. That way the oil will not separate, and the peanut butter will not be rock hard either, even though it is cold. Regarding other items, the only ones I keep at room temperature are tomatoes (to keep flavor), honey (to prevent crystallization) and olive oil (to prevent hardening).
@@LostHope84 Natural peanut butter, separates oil from solids.,it's not poured on... "filled with oil" .Other brands have additives like sugar & hydrogenized vegetable oil that is homogenized,that it "appears" creamy & smooth.
I always have purchased with Peter Pan or JIF. No oil problems ever. Then again Peter pan and JIF are probably full of something else than actual peanut butter.
These tips are much appreciated since my fridge is smaller than I would like! I grew up with most condiments being left on the kitchen table or in the pantry. Somehow that practice fell by the wayside with no valid reason!
I once tried leaving a bottle of ketchup on a kitchen shelf. It did not spoil but the color became much darker and the flavor changed. Back to storing open bottles in the fridge and no further problems.
Tomatoes last far longer in the refrigerator than on the counter in my experience. I did not used to put them in the fridge, but when I started putting them in the fridge I noticed I had a lot more time before they spoiled.
Yes, it's a trade-off between spoilage and quality. They will 'spoil' faster outside the fridge but they will have texture changes (become mealy) and some flavor changes, including retarding of sugar development which continues to occur as tomatoes sit out.
Like my Grandparents, I do keep a lot of these in a cool pantry. But eggs salsas, jams, jellies, peanut butter, certain types of fruits, etc. We do not buy a bunch of perishables so they go fast. In Canada, our foods do not have the high amounts of soya oil in them. I guess it's up to us to refrigerate or not depending on how quickly things are used or not used. My husband loves keeping bananas in the fridge. I don't but he does.
If you are in the US (or Japan) you MUST keep eggs refrigerated. American and Japanese egg producers are required by law to wash their eggs to prevent the transmission of salmonella bacteria. Washing off the natural coating drastically shortens the shelf life of eggs, and if you try to keep them at room temperature, they will rapidly spoil. Any other country, you'll be OK keeping them out at room temp, but storing them cold will extend their life just the same.
If they are fresh you don't want to wash them keep the plume or put olive oil on them I've had eggs up to 3 months that were still good when in doubt use the float test if they float they aren't good
I check the container that the condiment comes in (the example they used for mustard was French's); that clearly states, refrigerate after opening. And secondarily, about bananas, and since I only buy them once a week; I keep them in a cooler and change an ice pack daily which keeps them edible for the duration. (I live in the south where the house temperature is usually 78 degrees). I do agree that the refrigerator is too cold for bananas, but other than turning the skin dk brown/black, will preserve them to an extent.
And it is completely fine, most of it will benefit from lasting longer and retaining taste and freshness longer. The video contains some misinformation.
Just think about where they are in the supermarket. I google fruits to check what can go together in the bins and what can't. I never put my tomatoes in the fridge. They loose their taste.
Anybody notice how happier we were before this interne information age. I could have gone, ( and will ), the rest of my life with my mustard in the fridge and not giving a crap about this video. I think the rush to monetize has hit rock bottom.
There is always confusion around the spoilage of bottled products and condiments like ketchup and mustard. The assumption that there is only one way a product can go bad (bacteria, microbes, mold) is what causes people to believe that the acidity of ketchup and of mustard make it highly shelf stable so that there is no need to refrigerate it. Both are very shelf stable and will last quite a while in the pantry at room temperature. However, their quality will deteriorate faster if not chilled and so they will not taste as good. The cold fridge helps slow down other types of decomposition that happen regardless of microbial stability, such as oxidation, that affect the products flavor and even color. It is absolutely untrue that ketchup shouldn't be refrigerated. The reason that ketchup bottles say to refrigerate after opening is because this maintains the quality much longer and so, the ketchup will taste better. While it's generally true that ketchup can last around a year UNOPENED in the pantry, it will deteriorate within a month or so after being opened and I wouldn't expect it to be fit to use longer than three months, depending on conditions. People who make RU-vid videos should learn the difference between the words should not and do not have to. Refrigerating ketchup will not cause mold growth. This is absurd. If ketchup is so stable because of its acidity, then why in the world would mold be caused by a cooler temperature and not a warmer one? Cooler temperatures slow down mold growth. They do not accelerate it. Again, Mustard and ketchup do NOT last longer OUTSIDE the fridge. I'd really like to know where you came across this grossly inaccurate and frankly ridiculous info. I do appreciate the attempt at a pseudo-explanation..it contains a natural acid that somehow magically means it should not be refrigerated. Most of us call this natural acid vinegar. The fact that you said 'natural acid' instead of just reading an ingredient label and discovering that the condiment mustard is made with vinegar, something we are all familiar with, shows that the content for this video is a hodgepodge of shoddy research with no real background knowledge. Also, while some restaurants do refrigerate ketchup at the end of the day, or at least will refrigerate the larger bulk bottles they pour from, they go through the bottles MUCH FASTER than we do at home, so they know that the quality will hold for a very short amount of time it will take to empty those small table bottles.
I agree, it's misinformation and potentially dangerous if someone actually takes the advice to heart and thinks ketchup is going to last longer at room temperature... and they put moldy kethup in the meat sauce for example :(
I notice if I keep ketchup in the cupboard, it turns brown much more quickly. I wonder if it varies from country to country partially because of climate. Cupboards get pretty hot sometimes if you live in the sunbelt in the US vs. the UK.
Always look at your bottle. If the bottle says "REFRIGERATE AFTER OPENING" Then that's what you should do. I know what you mean by changing colors and I believe that's because it's starting to go bad. All the ketchup bottles I've seen have said refrigerate after opening 🤷🏻♀️ so maybe we should follow the directions
If your ketchup is turning brown then you might want to buy different brand. My Heinz ketchup stays on shelf and I sometimes have to shake it to mix . Or it must be seriously hot there. I live in very hot humid LA (the state) and never a problem with color, taste, etc.
@@derhohlenbar I live in southern California. It doesn't get anywhere near as humid as Louisiana, but it can get a lot hotter. The sun gets way more intense without that layer of humidity to protect.
EGGS - You should mention the bloom helping to seal the shell. It is true UK eggs are sold on the shelf. But it is also true they have laws about manufacturers not washing them. Commercial US eggs are washed.
My egg lady told me that eggs once stored in the fridge should stay in the fridge and that the eggs should be put in the cartons pointed side down. Also, eggs can last up to 6 weeks or longer.
@@cathrynpaterson7539 Fun fact: If you put eggs in a pot of water, you can tell how fresh they are instantly. If an egg under water lays on its side, it's very fresh. If it stands up on its end, it's about to go bad, if it floats, it's rotten and you shouldn't eat it.
@@Erati243 need to own a place before I install AC in the kitchen... Lately Ive been thinking of a wine fridge for things that should be cool but not cold.
I'm keeping my stuff in the refrigerator. I think that mold growth is actually slowed down by refrigeration. I use to work in the produce department and most everything was refrigerated. Strawberries would last a lot longer if kept cool. Strawberries would mold in a few days without being refrigerated. All the apples came from the warehouse refrigerated. Potatoes and onions were not refrigerated although they had to be kept in the dark. Potatoes turn green because solanine is caused by light exposure.
A lot of products if you read the labels, it says refrigerate after opening including French‘s mustard. that’s because mold and bacteria resumes growth immediately after opening. Older folks knew what they were doing when they would freeze or refrigerate bread to inhibit molding faster. My grandmother lived to be 102.
You can also make store bought eggs able to be unrefrigerated by coating them with mineral oil. Wash the unwashed fresh eggs right before using. Another tip: the fresher the egg the harder it is to peel when hard boiled. Store bought eggs peel easier and the older they get the easier to peel. Check to see if eggs are still good to eat by filling a deep bowl with water and setting egg in it. If it floats it's bad. If it stands on one tip longways it's about to go bad but still fine to eat. If it lays on bottom it's perfectly fine. Works like a charm.
My house gets very warm during the day because I live in the desert. Things don't last on a counter. I've refrigerated apples and they keep for months. My house also has a fruit cellar, which would keep apples quite cool and downright cold in the winter.
Eggs can be kept out of the fridge s long as they have not been washed. If you wash them, as is common in North America, you remove a natural coating and once washed they do require cold storage.
great video but i can say for sure that bananas ripen way faster at room temp. The skin doesnt get affected either way and still turns the same but the Banana itself lasts way longer in the fridge!
It's not a bad idea to refrigerate natural peanut butter, as it keeps the oil from separating. Your average jar of, say, Jif doesn't need to be refrigerated.
While watching this I checked every condiment mentioned (including the soy sauce) & they all said "refrigerate after opening." They are all kept in the door shelves, so they are semi-mostly refrigerated. I did have salsa mold over more than once from keeping it in the door, so that goes deep now. The eggs are true, along with most of the fruit, but I'll stick to my refrigerated eggs (NEVER IN THE DOOR). BTW the more the ripe the banana the more nutrient rich & increasing in antioxidants it becomes. This video is partially incorrect.
According to French’s, “The product will generally maintain good flavor quality for two to three months after that date, if refrigerated. While refrigeration will help maintain flavor, it's not necessary to refrigerate if you prefer to consume your mustard at room temperature. The recommended shelf life from the date of manufacture of French's Mustard is 18 months in a squeeze bottle, and 24 months in a glass jar.”
Does mustard need to be refrigerated? Like we said, the answer isn’t so simple. Do you have to refrigerate mustard? No, you do not. However, should you refrigerate mustard? If you want to maintain the optimal flavors, then yes. According to the official website for French’s Mustard, “Dijon and Horseradish mustards will lose their distinct flavors if not refrigerated, so we encourage refrigerating both.” Gulden’s Mustard is not quite as verbose on their website, but they deliver the same message: “Refrigerate after opening.” However, French’s does go on to say that for regular yellow mustard, it is totally cool to serve it at room temperature if that’s your preference. Yellow-mustard purists (if such people exist) may notice slightly less tangy notes, but we imagine said purists probably wouldn’t dream of defying the optimal preserving method.
I had the French's mustard and I use mustard daily I always finish the mustard way before the expiration date in case anyone wants to know didn't refrigerate it and it got a bad taste so I say if like your mustard put it in refrigerator
I can see it if you left mustard out until it was room temperature multiple times and put it back into the refrigerator. A warm mustard bottle that's put into a refrigerator can develop condensation on the inner side, but not if it's constantly chilled. If you keep the mustard constantly chilled it will prolong its life. Personally, I keep bread in the refrigerator and it does prolong its life.
I prefer to go to the bathroom and used the toilet bowl 🚽🧻🪠🙄😒So no I will not be using my refrigerator or someone else refrigerator to go to the bathroom in .
I have been using refrigerated mustard for over 50 years !!! Never any problems. Tastes just fine. In fact, when one Mustard container is getting low, I mix it in with a new Mustard container.
New subscriber here, I'm originally from Maine, I find lots of things keep well between 44-48° which is the average temperature of a potato house, also very dark as well, lots of the older homes there still have a root cellar for this purpose
I have chickens and you can keep fresh eggs on the counter if you don't wash them. There is a protective layer called bloom and it will protect the egg for weeks. Store bought eggs are washed and the bloom removed so they need refrigeration.
The Heinz Ketchup bottle says *REFRIGERATE AFTER OPENING* ...and so THAT is what you should do. Restaurants need not refrigerate their ketchup because they will consume an entire bottle in one or two days. Whereas the average family will take weeks to finish theirs. *_BIG DIFFERENCE!_*
But what you don't know... Those bottles of Ketchup & Mustard, that get used "every two or three days"??? Filled from large buckets... That aren't refrigerated. 😂
FYI other than dairy items the grocery should give you a clue. Look at the produce dept and see what it refrigerated. Just because your bananas turn dark in the fridge doesn't mean they are bad, they will still be good inside for 2 weeks. My dad was a farmer and the bananas seldom went bad in the fridge.
Only fresh from the chicken eggs can be kept on your countertop unrefrigerated...if they haven't yet been washed. Otherwise store bought pasturized eggs must be refrigerated!! EDIT: It is because of a natural protective membrane. If it is washed off, then you must refrigerate the eggs.
To you and all those who have watch this: I retired this year but have been working in grocery stores especially produce since 1979 and everything that has been said in this video is true and has taught me some things I have not known!
I disagree about storing olive oil at room temp and here why. Oil keeps longer when it is cold and away from light. Yes, it will get cloudy and more viscous, but it won't go rancid nearly as fast as a half filled bottle does in the pantry or worse yet - on the counter. Oils can last years in the fridge whereas they begin degrading as soon as you open them and expose it to air.
If you have to store your olive oil in cold storage to increase longevitiy, then you should just stop buying olive oil. It takes around a year before it truly goes rancid. Using it within 6 months is recommended. Unless you are buying it by the galleons... there shouldn't be any reason you need to refridgerate it. A small 250ml or 500ml bottle should last 3-6 months for light home cooking, avid cooks could go through a bottle in1-2 months. Also a lot of mixed oils or scented oils last much longer.
@@yummychips_ My husband eats Chickpea pasta with lots of olive oil and powdered garlic. Either that or quinoa. He adds canned salmon/tuna/egg for protein.
My parents kept ketchup and mustard in the pantry. Until a friend condescendingly told me ketchup was supposed to be red, not brown. I've since kept them in the fridge. The flavor, texture and color degrades in the pantry. If ketchup and mustard begin to mold in the fridge, it's because foreign bacteria got in. Not because the refrigerator causes them to go bad. That is incorrect. These foods dont spoil in the pantry, but they definitely dont taste as fresh as they do kept in the fridge
Yeah, mold and bacteria grows much faster at room temperature; it can probably still last up to a month or so outside the fridge, but refrigerated it's probably gonna last 6 months. Below 5 degrees celcius their growth is significantly slowed, so it makes no sense at all that keeping them cold would promote mold.
I'll stick with what the labels says - just double checked - Ketsup, Mustard, Pickels, Salsa - ALL said to refrigerate after opening. Cucumbers may sometimes be stored unrefrigerated at the store, however in the stockroom and during transport they are refrigerated. Apples - may be unrefrigerated at the store, however in the stockroom they are, also, they can be stored under refrigeration at the warehouse for a year or more.
I don't know about other countries. But here in the UK in the past ketchup had more salt and preserved better outside the fridge, but today the recipe contains less salt and so it has to be refrigerated. Same with jam. In the past it had more sugar which preserved it better. Always a good idea to look at storage instructions on the bottle/jar before deciding.
Okay the part about eggs yes if you buy eggs in the in the grocery store and they're refrigerated you have to refrigerate them. If you get them off of a farm as long as you don't wash them you can leave them on the counter if you wash them it changes things and the longer you leave them out on the counter they will start becoming kind of thick and rubbery before you wash them it has like a protective coating on it chickens don't always sit on eggs immediately after they lay them they lay so many wait a while and then when they have quite a few then they sit on them all at once and generally 21 days later you have hatched eggs if they're fertile
the "rubbery" coating is called a Pellicle, it's a protective barrier that tends to keep salmonella out. since we prewash our eggs in the U.S. we have to refrigerate them to reduce the risk of salmonella penetrating the shell and contaminating the egg. however, an unwashed egg is good at room temperature for about 40 days.
The secret is rotating turn the eggs over after a week and repeat next week etc etc.. I have kept eggs fresh doing this all year, my boyfriend did not believe me even after proving him wrong after my chickens after they quit laying eggs in the winter.
A friend who has chickens gave some to me and made sure to express that they were “counter eggs” aka “I assume you don’t have experience with fresh eggs city dweller so don’t put these in the fridge”
Cliff notes: If it's not refrigerated in the market. You can leave it out at home. Once you open a jar, READ THE LABEL, it'll tell you how to store it. Note: Many things last longer when refrigerated but it's a trade off between lasting longer or tasting better. You decide which is most important.
Eggs are kept in the fridge in North America because our eggs from the grocery stores have been washed. When a hen lays an egg there is a natural protective coating on it that allows no air to penetrate the egg shell and thus it can be left on the counter- eggs in other countries are not washed. Washing them removes that protective coating allowing air to get inside the shell and cause bacterial growth.
