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Started By
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re: Hot sauce...Do you leave it out or put it in the fridge?
Posted on 4/27/22 at 8:10 am to bigtiger440
Posted on 4/27/22 at 8:10 am to bigtiger440
Do you keep butter in the fridge or on the counter at room temp?
2
Posted on 4/27/22 at 9:14 am to SUB
quote:
Almost all hot sauce labels say to store in a cool dry place. That means do not refrigerate or leave out in the heat.
If your refrigerator isn't cool and/or dry...then you've probably got other food storage issues to worry about besides hot sauce.
Posted on 4/27/22 at 9:29 am to Jarlaxle
quote:
Do you keep butter in the fridge or on the counter at room temp?
Always have to have butter on counter so it's ready to go
Posted on 4/27/22 at 9:30 am to Aguga
quote:
Hot sauce is to not be refrigerated. At least the right stuff.
Posted on 4/27/22 at 9:38 am to Abstract Queso Dip
quote:
If the hot sauce is still alive (still fermenting) and was never fully pasteurized then you might not want to leave it out. You could wake up to Kahm or mold. I'm not even sure if you can buy hot sauce that hasn't been pasteurized. Lot of regs on fermented foods.
A buddy of mine was experimenting with a fermented hot sauce. It had to be refrigerated. I was good (it had a kind of Kim-Chee taste), but I've had better Pure hot sauces. He was aiming for a hipster/health conscience market/demographic.
Posted on 4/27/22 at 9:39 am to bigtiger440
Fridge
Posted on 4/27/22 at 9:57 am to bigtiger440
tell your wife she is dumb. its hot sauce, it can stay out, nothing is growing in that shite.
cold hot sauce sucks. who wants cold hot sauce on their food?
cold hot sauce sucks. who wants cold hot sauce on their food?
Posted on 4/27/22 at 10:19 am to Jarlaxle
quote:
Do you keep butter in the fridge or on the counter at room temp
Butter in a dish on the counter. Once you get used to easily spreadable butter at all times you'll never go back
Posted on 4/27/22 at 10:57 am to Lonnie Utah
No one uses enough hot sauce for the lactobacteria to be beneficial. I mean literally you would need like 12 ounces a day. But I mean people are dumb.
I've been doing it for about a year now. I let them ferment for about 4-6 weeks. One cool thing I've noticed is the longer you let it go the more funky/tangy it gets. Also you lose some of the heat during the process and it changes where it hits. Almost like a smooth bourbon that has some bite. The heat sneaks up on the backend. I'm prolly gonna start a new batch soon. Gonna do habaneros with something sweet. Maybe a mango or orange.
I've been doing it for about a year now. I let them ferment for about 4-6 weeks. One cool thing I've noticed is the longer you let it go the more funky/tangy it gets. Also you lose some of the heat during the process and it changes where it hits. Almost like a smooth bourbon that has some bite. The heat sneaks up on the backend. I'm prolly gonna start a new batch soon. Gonna do habaneros with something sweet. Maybe a mango or orange.
Posted on 4/27/22 at 11:10 am to bigtiger440
It’s shelf stable thanks to the vinegar. Leave it out. Your wife is not the brightest crayon in the box but that’s okay. Mine thought leaving a dryer running while out of the house was a fire hazard.
Posted on 4/27/22 at 11:16 am to Abstract Queso Dip
quote:
But I mean people are dumb.
I mean he was marketing to Hippies and hipsters so....
Posted on 4/27/22 at 11:33 am to bigtiger440
typically I put everything in the fridge. I may be weird, but the consensus from the big 4 condiment manufacturers that we use in our house is that you should put it in the fridge after opening.
HOT SAUCE
Crystal label doesn't require it, however sometimes the hot sauces loses the red color and turns a weird brownish color, it may not be bad for you but it definitely makes it less appetizing. Refrigerating it, in my experience prevents the color change.
KETCHUP
Heinz Ketchup says for best results to refrigerate after opening, which we do. I prefer the cold ketchup.
MAYO
Dukes explicitly says to refrigerate.
MUSTARD
French's says for best flavor refrigerate after opening, so I prefer my flavor to be the best.
HOT SAUCE
Crystal label doesn't require it, however sometimes the hot sauces loses the red color and turns a weird brownish color, it may not be bad for you but it definitely makes it less appetizing. Refrigerating it, in my experience prevents the color change.
KETCHUP
Heinz Ketchup says for best results to refrigerate after opening, which we do. I prefer the cold ketchup.
MAYO
Dukes explicitly says to refrigerate.
MUSTARD
French's says for best flavor refrigerate after opening, so I prefer my flavor to be the best.
Posted on 4/27/22 at 11:39 am to Emteein
I always laugh at people who say they don't refrigerate these condiments. It's especially funny when they wear it like some sort of badge of honor. "I AINT NEVER REFRIGERATED KETCHUP AND MINE IS JUST FINE!!". The fact of the matter is, as I stated above, ALL of these condiments benefit from refrigeration. Especially ketchup, mayo and mustard, but even hot sauce and soy sauce. Put all that shite in the frigge and benefit from have better looking, better tasting, longer lasting condiments. Or be a stubborn moron.
Posted on 4/27/22 at 11:55 am to sjmabry
5'6 245 pounds here .
I love green Tabasco
Extra hot Louisiana
Trappers
Cholula for tex mex
Scotch bonnet for carribean food
Sriracha for Asian
I love green Tabasco
Extra hot Louisiana
Trappers
Cholula for tex mex
Scotch bonnet for carribean food
Sriracha for Asian
Posted on 4/27/22 at 1:43 pm to Cosmo
All condiments stay in the pantry (hot sauce, ketchup, mustard, mayo, pickles)
Posted on 4/27/22 at 2:22 pm to bigtiger440
Hot sauce should always be stored in your wife's purse.
Posted on 4/27/22 at 2:47 pm to bigtiger440
It's vinegar and salt....No need to refrigerate.
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