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Food
What condiments to refrigerate when
By Washington Post
Published June 28, 2006
I was hoping you could help me learn which ethnic condiments, oils and sauces need refrigeration and which don't. Is there a source for this information? According to several Extension Service Web sites (in conjunction with the U.S. Department of Agriculture), we should be refrigerating specialty oils - such as sesame oil - after they've been opened. The oils may solidify somewhat, but refrigeration will prolong their shelf life. And whether brought to room temperature or put directly into the skillet, they'll function just fine. The same goes for open bottles of soy sauce, rice vinegar and flavored vinegars, jarred chutneys, relishes, curry pastes and salsas. In the Once Opened and Refrigerated Department, we found that manufacturers advise using chili sauce within two weeks of opening it; vegetable-based oils, three months; soy sauce, six to nine months; sesame oil, two years.
[Last modified June 27, 2006, 12:07:56]
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