Do you refrigerate soy or Worcestershire sauce?

[Talent312]

Most of you shock me that you don't. Then again, I never thought about it.

If in doubt about keeping any food-stuff, I check out www.stilltasty.com
Their rule of thumb seems to be that most everything will last longer, if
stored in the following order: (1) freezer, (2) fridge, (3) cool-dry place.

 

[clifffaith]

Yes.
Most of you shock me that you don't. Then again, I never thought about it. "We've always done it this way."

My mom always tore the top leaf of a head of lettuce off and tossed it. My sister was doing that one day and a friend said "why the heck did you do that?" I always tossed the top leaf too until I heard the story. My reasoning was that it was "unclean", don't know what Mom thought. I only toss it now if it seems a bit worse for wear from being handled at the store. Then once in a "women's magazine" I read a blurb about someone cutting the first inch off of a ham, and someone asked her why. Well, mom did it that way. She called up her mother to ask why and answer was "your grandmother does it that way". She called up grandma to ask why she cut the first inch off. Answer was because her pan was too small to fit the ham! (Presumably they weren't throwing that slab away at grandma's house, don't know what happened with the next generations).

 

[Passepartout]

Yes, everything goes into the fridge: Worcestershire sauce, soy sauce, sesame oil, bread, peanut butter, flour etc etc.

You either have a very large fridge, or manage to keep rein on the amount of groceries you buy. I barely have room for stuff that NEEDS refrigerated (mayo, dressings, eggs, milk, fresh produce) and a fairly well managed amount of leftovers. Even they get tossed it not eaten in 2-3 days.

 

[geekette]

If it says refrigerate after opening, that's what happens. No such notice? Probably to the fridge anyway. I like condiments together and they work well beside salad dressing bottles in fridge door.

 

[VacationForever]

You either have a very large fridge, or manage to keep rein on the amount of groceries you buy. I barely have room for stuff that NEEDS refrigerated (mayo, dressings, eggs, milk, fresh produce) and a fairly well managed amount of leftovers. Even they get tossed it not eaten in 2-3 days.

We have a great fridge, the best that we have ever owned. It is a GE Cafe french door refrigerator which also makes hot water of varying temperature depending on what you want to make - soup, tea, hot cocoa etc. Everything stays fresh for a long time in the fridge. The meat drawer is automatically set to 32 degrees. It cost us a tidy sum then when we bought it 5 years ago. They just rebranded it simply Cafe appliances as a high end brand.

 

[CanuckTravlr]

This is also our house. We don’t frequently use soy sauce. However, I’ll go through two of the large bottles of Lea & Perrins from Sam’s Club every eight months. Yes, that’s a lot of Worcestershire sauce but I make a mean Bloody Mary!

We have a similar reason for not worrying about refrigerating the Worcestershire sauce...I make a mean Bloody Caesar!!

The Worcestershire also works well as a rub/marinade on a steak. Just sprinkle on some Worcestershire, together with ground pepper, ground oregano and garlic powder and rub it into the steak; repeat on opposite side; let sit for at least an hour and then throw it on the BBQ. Makes for a nice change of pace. Also good for helping to tenderize a slightly tougher cut.

 

[PigsDad]

Ok now that we have discussed soy and Worcester sauce (and in the internet forum tradition of changing subjects), what do you all do with butter? Not long-term storage, but the stick you are currently using. Refrigerator? Covered butter dish? Other?

Oh, and if you respond that you use margarine or some other butter replacement, I sorry, we can't be friends. #butterrules

Kurt

 

[VacationForever]

Butter - refrigerator and covered.

Chocolates - refrigerator.

Fruits and vegetables - refrigerator, unless something that needs a bit more ripening in room temperature like a hard avocado. Bananas sit on the counter.

Any other questions?

 

[Passepartout]

Ok now that we have discussed soy and Worcester sauce (and in the internet forum tradition of changing subjects), what do you all do with butter? Not long-term storage, but the stick you are currently using. Refrigerator? Covered butter dish? Other?

Oh, and if you respond that you use margarine or some other butter replacement, I sorry, we can't be friends. #butterrules

We use a 'butter bell' that stores butter at room temperature inverted over a partially water filled base. Like this: Except ours is square.

 

[clifffaith]

We use a 'butterbell' that stores butter at room temperature inverted over a partially water filled base. Like this: Except ours is square.

Used one of these for several years, but found with just two of us butter would turn rancid, especially in summer.

 

[clifffaith]

Ok now that we have discussed soy and Worcester sauce (and in the internet forum tradition of changing subjects), what do you all do with butter? Not long-term storage, but the stick you are currently using. Refrigerator? Covered butter dish? Other?

Oh, and if you respond that you use margarine or some other butter replacement, I sorry, we can't be friends. #butterrules

Kurt

We found as much as we wanted to, we could not leave covered butter dish on the table because Matisse was a "butter boy". He'd get up on the table and in trying to get the lid off would send it crashing to the floor. I ended up with half a dozen bottoms, because we could never remember to put the covered dish away -- they are good for making Hot Pockets.

 

[Luanne]

Ok now that we have discussed soy and Worcester sauce (and in the internet forum tradition of changing subjects), what do you all do with butter? Not long-term storage, but the stick you are currently using. Refrigerator? Covered butter dish? Other?

Oh, and if you respond that you use margarine or some other butter replacement, I sorry, we can't be friends. #butterrules

Kurt

Butter is stored in the refrigerator in a covered [unbreakable] butter dish.

 

[Bucky]

No for either of them and it has worked just fine that way for almost 50 years now. If the bottle doesn’t say “refrigerate when opened”, we don’t.

 

[AnnaS]

Yes to both, never gave it a second thought.

 

[geist1223]

Butter currently using is in a covered butter dish in cupboard. That way it is easily spreadable. Chocolate is in a drawer. Apples and oranges are in Frig. But two day supply in fruit bowl. Oranges are easier to peel if out of Frig for a day or two. All other fruits and vegetables in Frig until use. Potatoes and onions in a bowl on counter. Onions once sliced go into Frig in ziplock.

 

[clifffaith]

In our house an open onion goes in a faux-Tupperware box with a little water in the bottom. That came from Cliff, or maybe his ex did it that way. My mother never used fresh onion that I recall, except maybe in stew. Tuna salad had dried onion flakes in it for sure, as did her meat loaf. So I had no clue about fresh onion until I started cooking with Cliff. I believe there is an ancient jar of the dehydrated stuff in the back of the spice cupboard, but if it is still there it won't move with us to the old folks home.

 

[easyrider]

I haven't had butter for a couple of years now. We use olive oil instead. The olive oil does not require refrigeration and sits in a nice decanter next to the stove. When I was using butter we kept it in a closing plastic container where the olive oil now sits.

For the most part these days, olive oil has replaced butter at our house. We do have butter in the freezer for certain recipes that our family likes but for the most part we use olive oil and while others in the family use butter, I don't use butter anymore. I switched to more of a vegan diet and have become use to it.


Bill

 

[Big Matt]

There are a lot of things that people don't understand about how things are made and what causes things to spoil. Anything with raw eggs spoils very quickly if not refrigerated. That's why mayonnaise causes food poisoning. Anything fermented should last pretty much forever. That includes both condiments mentioned in this thread. Hot sauce will turn brown over time, but still stays good. Things like honey, maple syrup, corn syrup and so on last virtually forever. Ketchup doesn't need to be refrigerated as with mustard. Oil and vinegar dressings don't need to be refrigerated if you use them in a reasonable time, but need to be kept in a dark place (like olive oil). After a while the oil gets rancid.

Other strange ones......don't refrigerate cucumbers and tomatoes. Keep avocadoes out until they start to get soft and then refrigerate. They won't age quickly from there. Refrigerate or freeze nuts and they won't get stale or rancid. Same with coffee beans. Never refrigerate fresh cut herbs. Store them in water like flowers.