I had a bottle of sauce that got left out of the fridge after opening. How can I make them safe for consumption again? Heat it to a certain temp? Can I just stand the bottle up in a water bath with a thermometer sticking out so I dont have to empty and refill? Im cheap, and it was really good sauce that was barely used!
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Sauce left out of the fridge.
- Thread starter Scuba_Steve
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I do not put most of my sauce back in the fridge...think about all the places you go out and eat at.
Well I know tabasco doesn't require refigeration. I just figured your standard restaurant sauces were low enough pH that they didn't require it.
Hmm ... pH, temperature, length of time it's in play, and light all factor into that one, I think ...
JoynersHotPeppers said:
How long will you use an opened one, and do you keep them in a cupboard/cabinet?
Many times a few months and in the food pantry, closed doorgrantmichaels said:
I think I might try this ... they annoy me to no end on the door, and I don't really dig that they are cold when applied 90% of the time ...
Probably better for commercial sauces and sauces from folks who you can predict are meticulous, though ...
Probably better for commercial sauces and sauces from folks who you can predict are meticulous, though ...
Generally sauces w vinegar/fermented bases are left out at room temp. Sauces with fruit bases will go in the fridge. Stuff I use only once in a while will get put in the fridge most of the time mostly because I don't want air/light getting to them. I've done extensive tests on my sauces at room temp - they will darken and separate given enough time/exposure - but give em a shake and they're fine. Most of my pH levels are right around 3.4 - 3.8 so they're acidic enough to handle room temps.
My opened LDHS/Pex Peppers/Feisty Parrot and Ken's Pepper Works sauces hang out in the fridge until I'm going to make a dish with them, at which point I pull them out to allow them to warm to room temp before use. I find they really open up once they've come to temp.
I don't refrigerate mustard or ketchup or sauerkraut or a lot of other things though, so YMMV.
My opened LDHS/Pex Peppers/Feisty Parrot and Ken's Pepper Works sauces hang out in the fridge until I'm going to make a dish with them, at which point I pull them out to allow them to warm to room temp before use. I find they really open up once they've come to temp.
I don't refrigerate mustard or ketchup or sauerkraut or a lot of other things though, so YMMV.
I don't have any sauces or ketchups in the fridge at all. It is normal. And tastes better. The cold mutes flavors.
I'm a super-proponent of what doesn't kill us makes us stronger/limit antibiotics/only wash hands that need it etc ... and I think I might try to take back some fridge space in the future ...
You really don't want to play w/ botulinum toxin, though ... the mg's per kg's for severe consequences is exceedingly small, and the toxin given off comes in varietals that are undetectable by our normal senses ...
You're either are careful about that one, or you don't really grok math/stats, I'm thinking =)
You really don't want to play w/ botulinum toxin, though ... the mg's per kg's for severe consequences is exceedingly small, and the toxin given off comes in varietals that are undetectable by our normal senses ...
You're either are careful about that one, or you don't really grok math/stats, I'm thinking =)
Thanks everyone! I am not overly paranoid. Firm 5 second rule believer. It was proven on mythbusters after all I believe. I will eat and enjoy!
Scuba_Steve said:
I think it takes 3 days to get to any botulinum toxin tipping point regardless.
That's true for unpitched (yeast) previously boiled beer wort, anyways =) ...