Anything that was originally jarred or canned. Fruit that is fully ripe. Anything that I like to consume chilled or cold. Ice. (In the freezer compartment.)
My expensive hot sauces go in the fridge. Cheaper ones have their place on a particular kitchen cabinet shelf. Even though it's not necessary, I keep my Hondashi soup stock granules in the fridge because it keeps them fresh for much longer than being in the pantry.
I have always refrigerated Worcestershire sauce, and never realized other people didn’t. Not sure why I did, but my Mom and stepmother also refrigerate it.
I keep mine in the cabinet above the stove. I have worried about that recently though. But after being open for a couple of months I don't think it is spoiled. Of course, It should not be stored in a warm place.
@@grumpyoldbugger if the area is a cool, dry place, it usually does. I stick mine in the fridge, however, and it seems to last forever. Your climate, temp, humidity, etc… is going to affect how it keeps. My momma was a school cook, and all condiments had to be refrigerated. I guess I just got used to it. Hope this helps. 😊
I always have a stick of butter on the counter. Extra sticks are in the fridge. Worcestershire and soy sauce stay out too, but I go through those pretty fast.
my mom had a bottle of lea&perrins worstishire sause that was 30 years old and had never been put in the fridge. she taught her 9 kids that by refridgerating it, you deaden the flavor and it also affects the natural oils within it by lowering the taste!!!
I put veg in the fridge , but not onions , garlic , ginger or potatoes . What amazed me was a cabbage , one of those hard , tight together ,whitish types , in my fridge . It had been there for maybe three weeks , which in this case is fine , but the damn thing was growing new little leafs from the stalk ! Honestly .
Perfect temperature for storing potatoes is 40° F, maybe up to 45°. Room temperature causes spouting in a short time, but it's better than a refrigerator which is much too cold and will cause the starch to convert to sugar. I find that ginger dries out too fast at room temperature. I haven't found a good way to store it for long.
We had a bottle of Worcestershire sauce that we forgot about in the pantry. We found it about four years later. We had inadvertently created rocket fuel! But, as a ersatz hot sauce, it was great! And we had no other ill-effects.
From the time I grew up in the 1950’s, I always remember the Worcestershire sauce in the spice cupboard. That is where it now abides in our kitchen. It’s all fine.
From the family I came from, 6 kids & 2 adults storage of fresh baked goods was never a problem. Nothing lasted more than 12 hours. Ever hear of a cake saver? Those glass or ceramic plates on a pedestal with a glass or ceramic cover that protected the cake from drying out. Again cakes, cookies, brownies, fudge all had a half life of about 6 hours in my house. A cake saver might as well have had Unicorn theme to make it last longer.
Worcestershire sauce was discovered in urns dating back to ancient history beyond either oral or written history, and is available to the highest bidder but not recommended for human consumption until verified to be safe after being taste-tested by a housewife who doesn't smoke cannabis and detests tobacco.
I bought maple syrup in a plastic jug and kept it in the fridge. I don't use it often and when I finally did it had grown a mold and wasn't noticeable. I suffered hallucinations! Come to find out it produces a mold similar to LSD and that's what happened. I never buy it unless it's in a glass container where I can see it.
@@oldogre5999 No reason to call me a liar. I'm telling it as it actually happened. Because you never saw it doesn't make it a lie. I looked up a couple sources on the internet and they are how I found out what happened to me.
@@oldogre5999 Have read about such, but your account is superior with detail. Off grid, we used a cold well by the farm house and cold stream in the mountains. (I was being tongue in cheek, bit sarcastic towards those who would be clueless grid down.)
I have had citruses on my kitchen table for a couple of weeks. And it is about 20-21 degrees celsius in my room now in the winter. Of course, I wouldn't in the summer when its 27-28 degrees. I do worry about them but as long as they are don't get warm and stay relatively hard I do think it is fine. But once I did have one that had "expired". There was not juice in it.
Canada and the US are 2 of the few countries where eggs are refrigerated. This is because they wash there eggs and that washes off the protective bloom from the shells allowing bacteria to enter. Farm fresh eggs don't have to be refrigerated unless they are washed.
Kind of missing why there was such an emphasis on "unsalted" butter when it came to refrigeration or no. The CONSTANT harping on "unsalted" would ALMOST lead one to believe that it would be perfectly safe to leave SALTED butter at room temperature yet it's subject to the same fat/oil issue as its unsalted counterpart. (I'll allow the fact that most of us probably use unsalted butter far less often than the salted variety so that might explain why unsalted butter is so emphasized but it's still a bit of a question as to why there wasn't any mention of salted butter.)
I used to love Red Delicious Apples but sometimes they got mealy. These days, you can't find Red Delicious Apples anywhere. They've been replaced by the "crisp" line of apples, which tend to be way sweeter but less likely to go soft.
Vinegar-based hot sauces will last a very long time without refrigeration. I have bottles of Louisiana-style and a few Mexican ones that are 3+ years old. They' have all mellowed to a light brown sitting in my kitchen cabinet, but still smell and taste almost as good as the day I bought them. They may not look too appetizing after losing their lurid hues, and the flavor is not going to be quite the same, but they are still safe to eat. Don't try this with oil-based hot sauces, though. While you can keep vinegar-based hot sauces unrefrigerated, putting them in the fridge will extend their best color and flavor greatly. I keep my really expensive specialty sauces refrigerated at all time -- they only come out long enough to be dashed onto whatever dish, and back right in they go.
Have you tried another British traditional sauce called HP , after the Houses of Parliament ? It is thicker than Lea and Perrins , has similar flavours and colour , but it is not the same at all really . Hp is generally used like a Tomato sauce , straight on to chips / fries or whatever . It is my favourite and I do like my sauces too!
Ever had trappey's indi pep and mexi pep? These sauces are not the hottest in the industry, but they more than make up for that with a nice vinegary/spicy flavor that sticks around for a while. Give them a shot!
My momma was a school cook, so I have refrigerated almost everything! I guess I’m good…except the fact that some of my condiments are OLD, OLD 😂. Oops, I guess my natural PB needs to go in, too.
I used to but then I realized it mosly vinegar anyway. It's been in the pantry ever since. I consider worchestershire like a fine wine; you have to keep it at a stable temperature.
Note to self! Disregard everything she said, And for goodness sake, eat cauliflower within a day or two of purchase; otherwise, buy an American-size fridge and refrigerate everything!
Hmmm. Butter, like animal fat, is a natural fat so it's very shelf-stable. I leave my butter out on my kitchen counter during cooler months in a plain container and it stays fresh and delicious until I use it all up. Sometimes weeks. The ultra-processed oils, however, like veggie, corn, canola, etc, go rancid within days, even unopened ones go rancid if just sitting in the pantry for a while. And they say that sometimes those oils are already rancid before they even hit the grocery store shelves. Probably why processed oils are deadly and give you all kinds of cancer. Seriously, we humans give ourselves cancer and deadly diseases by the foods we eat everyday and drinking too much alcohol and just sitting on our asses.
Click Bait - "What happens If you don't store Worchester Sauce in the Refrigerator" Why to I have to wait through a &&&**( to finally get an answer?????
I had a bottle of unopened organic maple syrup that developed mold while sitting on the shelf a few months. Even unopened on the shelf organic maple syrup can go bad. I've had the synthetic pancake syrup last for years unopened on the shelf.
@@floepiejane After scraping off the visible mould I poured mine through a cheesecloth lined colander/sieve into the pot to be reboiled. funnel back into thoroughly clean container.
I have never put worcestershire in refrigerator I do put my bread in refer it last longer that way. I don't put barbecue sauce in refrigerator it lasts outside air and mustard just fine out refrigerator never got sick. mayonnaise any diary product needs refrigerator if u buy those rotisserie chickens make sure u eat when u get home otherwise refrigerator them no points in getting diaherra. Only time I get sausage egg biscuit out vending machine is to clean my colon out u been warned but hey u stopped up quick way to clean u out lol.
9:18 I'd prefer to store maple syrup in the garbage can. IMITATION maple syrup is delicious, but real maple syrup is one of the most disgusting things I've ever tasted in my entire life!
An advert for refrigerators. Sorry but some food is worse from the fridge, such as tomatoes. Follow the advice on the bottle or packet as that is based on science. Anyone for storing salt in the fridge 😂
I don't think worcestershire sauce can go bad. I'll have bottles go over a year or more, depending on size in my cupboard. What I do think happens like a lot of things is the color and intensity of taste and flavor will lighten. A fresh, new bottle is always better which is why I buy a smaller bottle. There wasn't refrigeration for a very long time after Lea&Perrins invented it.
Chilling grapes takes the taste out of them. Likewise with apples. Maybe you are buying already old and pre chilled supermarket fruit? Salted butter doesn't need to go in the fridge, just a slightly cool space. Depends how long it takes you to use it. No need to keep Worcester sauce in the fridge either; I have never had a bottle which went off. Fridges are for beer. Oh, and milk.
I do not care for cold from the refrigerator fruit. We don't even put our butter in the fridge when it is 100 out. I got a butter bell last summer, so my butter won't melt. Putting olive oil in the fridge makes it congeal. It is kind of difficult to pour it out of the bottle when it is in solid form. I will put whipped cream in the fridge.
People refrigerate the weirdest things. Worcestershire sauce doesn’t need refrigeration. It lasts years on the shelf. I need the space in my fridge for stuff that actually goes off!
We didn't have a fridge when I was young. We had all food in the cupboard or the countertop. Nothing went bad. As for Worcestershire sauce, Tabasco, soy sauce, they stays good for years when opened and not kept in the fridge.
I rewound the video for clarification. The "infused olive oil" spoken of is homemade olive oil. I have always used store-bought olive oil and kept it in a cabinet. However, the bottle label instructs you to keep it in a cool, dry place. Leaving bags of nuts or bread or jars of sunflower or almond butter on counters is fine, unless you have sugar ants. If you do, keep them in the fridge although almond butter that's been refrigerated is hard to spread.
We always keep butter out of the fridge except for the few hottest weeks of the year when it might melt. We keep the spare packs in the fridge. Never taken so long to eat a pack that it has time to go rancid. If you have that problem I suggest you just keep a smaller amount out of the fridge so it’s soft and ready to use.
I keep my tomatoes in the fridge only until ready to use and then set them out a few hours before or even a day before. Makes a difference in taste and texture.
What is this? We leave our butter out for a week or more. NO ISSUE! A single stick rarely lasts that long, but I've never heard of any butter ever "going bad." We have had freshly picked apples in a box in the basement for 2 months before, and they taste great.
@@siandabi Please tell me which mustard has eggs? I have been Googling and just can't imagine. I have made many mustards over the years and never heard of that
I call BS on the Worcester sauce. I've had bottles of it stored in my cupboard for MONTHS at a time without ever putting it in the fridge, and it's been absolutely fine. You know it's based on an ancient Roman recipe ('Garam') that involved allowing fish innards and other delightful things to ROT DOWN in the sun for MONTHS? Putting THAT in the fridge after it's finished 'pickling' smacks a bit of 'shutting the stable door after the horse has bolted,' don't you think?
I learned from an author of a healing foods book series that keeping apples in a resealable plastic bag after hand sprinkling them with a few drops of water, and then sealing the bag after each use keeps my apples firm up to a month. Just a spritz of water from your hand and make sure the apples are firm when bought. If the apples are too old from the market they will not keep as long. I have also used this method with bagged apples; just remove them from the bag and place them in the resealable. The author of the 2 volume series? Ghislaine Pasteur! Now that's a trusted name. And I also learned if the romaine lettuce is washed and then wrapped in cotton towels to drain in a plate for several hours or overnight or even 24 hours (wouldn't go any longer) the lettuce becomes more crispy and, if dried before putting in a resealable plastic bag, will last 2 weeks or longer. Just a little moisture is all that is needed to keep it crisp, resealing the bag after each use. I tear my romaine into bite size pieces after crisping it up and use it as needed. Great salad almost everyday if I want.
No, things with slat and vinegar or other acids are fine forever kept in the cupboard. I like that cold ketchup doesn't hit the hot food, and also have more room in the fridge.
We didn't have a fridge when I was young. We had all food in the cupboard or the countertop. Nothing went bad. As for Worcestershire sauce, Tabasco, soy sauce, they stays good for years when opened and not kept in the fridge.
You'll notice that most of the things they say are shelf stable are oil free, or mostly oil free. Oil or fat of any kind can go rancid at room temp after a while. Things primarily vinegar and salt are okay and in fact ketchup was invented to be shelf stable
An item we consume with great relish, here in Australia,which is spread thinly on toast or dry crackers, is, "Vegemite"(a superior version of "Marmite" or "Nutella") we keep it on the shelf knowing it will be eaten before it goes off
