Condiments You Need To Refrigerate And Those You Don't
Вставка
- Опубліковано 3 чер 2024
- Refrigerator or pantry? When it comes to condiments, you might have questions about where exactly they go. Pull out your butter keepers and honey dippers: we’ve got the answers.
#Mayo #Honey #HotSauce
Vinegar: don't refrigerate | 0:00
Mustard: must refrigerate | 1:01
Hot sauce: don't refrigerate | 2:03
Jellies and jams: must refrigerate | 2:41
Honey: don't refrigerate | 3:16
Salad dressing: must refrigerate | 4:12
Olive oil: don't refrigerate | 5:09
Mayonnaise: must refrigerate | 5:53
Soy sauce: don't refrigerate | 6:43
Ketchup: must refrigerate | 7:24
Peanut butter: don't refrigerate | 8:08
Butter: it depends | 8:53
Maple syrup: it depends | 9:43
Voiceover by: Chrissy Baker
Read full article: www.mashed.com/1045267/7-cond... - Розваги
What does the inside of your refrigerator look like right now?
Way too many cheeses.
Pretty much anything egg or dairy based condiments go in the fridge
For butter, I have a half pint mason jar with textured sides that I keep on my counter for it.
Small enough amount to get used before it goes bad, clean and dry as needed, refill as needed.
Grew up refrigerating everything. Even kept bread in the fridge. We always toasted everything so that was cool. But the cold butter & jam was rough. Cold syrup on pancakes, cold ketchup on fries, keep it all out now.
We always heated our pancake syrup. We decanted it into a syrup jug, then placed the jug into a pot of boiling water. Worked like a charm.
@@jasonhurd4379 I started doing that for my sons French toast Stix.
They want people to refrigerate almost everything nowadays, so the products get used quicker. Some things can last for months in the pantry like peanut butter for example, but when it's in the fridge your more likely to get tempted.
Love this video! I've always wondered about Ketchup, mustard and other condiments, especially my bottle of Crystal I keep in my room for midnight snacks. I have a question about 2 condiments, Kraft Parm and also Taco Bell Hot Sauce.....perhaps a Part 2?
Helmanns Balsamic ? Hell yeah
I HATE cold ketchup and I'll never refrigerate it. Never have, never will. It does just fine on the shelf.
I don't refrigerate mustard. I go through two bottles a month. Ketchup either. Peanut butter is a condiment? Rest of this is common sense.
Mayonnaise, to be officially labeled such in the United States, as listed by the FDA, must contain 65% oil, with some percentage of egg yolk or egg product (including but not limited to liquid egg yolks, frozen egg yolks and dried egg yolks), lemon, vinegar and seasonings. While egg yolks are perishable at room temperature, the acidity in the vinegar and lemon juice helps to balance that risk, according to the USDA, and many commercial products are now touted as safe to keep at cool room temperature even after opening, much as you can with both ketchup and mustard.
I have a bottle of karo corn syrup from probably the 60’s and it still looks good but will never use it
I have 3
interesting video!
Guess I'll be tossing the pure maple syrup my parents brought back from Maine. I hardly ever eat pancakes or waffles and it's been sitting out for a long time. I'm wrong it came from Whetstone Valley Farm in Vermont and it clearly says refrigerate after opening lol
@18wheeler76 I know my parents probably paid alot for it and it's about full but it still worries me.
Nooo don’t throw it away. It spoils *more quickly* at room temperate, but that doesn’t mean it *has* to be refrigerated. If there isn’t any mold (which would be at the top where oxygen meets the syrup), it’s totally fine. Just stick it in the fridge to make it last longer.
If it develops mold just remove the mold and place the maple syrup in a pot and heat it gently for 15 minutes let it cool and place in a clean container. You can always decant mold from maple syrup.
Mold is easy to remove
I keep avocado in the fridge, because it tastes a lot better
Er. Slows ripening. Take out what you need and let sit, briefly or whenever
And
.really tastes better?
how about BBQ sause?
All Stores Please Lower the price of all Military and Local for all Brands of Condiments Products and Accessories and Production Cost Now That's too much $$ The Whole World Now 🙏🙏🙏
What about pickles and relish?
Fridge
I never refrigerate them just keep in the cabinet away from any heat or light source
Fridge, but mostly because they're awesome cold.
Pickles fridge otherwise no crunch
Confused about the mustard. Refrigerate or not?
Growing up, I learned the hard way why peanut butter doesn't belong in the fridge!
Have you discovered yet how Lurpak Spreadable is in no way remotely spreadable?
That's the first time I've heard you don't have to refrigerate butter.. But I've heard you don't have to refrigerate eggs. But that could be a rumor 🤔.
Farm fresh / unwashed eggs don't need to be refrigerated.
Butter can be kept on the counter. Margarine must be kept cold.
@@Jimmy-sb3fc It has to be both actually. Freshness to keep it from being dirty in say a chicken coop, pasture, nesting area, etc. Unwashed to keep the healthy outer membrane intact which keeps the egg more "protected" and from losing too much air to bad bacteria. Preventing poisonous outcomes.
Ask a Brit. They laugh
How about BBQ sauce?
First
Hey Mashed, plz get with StoryPound..both need to REDO ur research!!! CONFUSED AS HELL ..
SADLY MANY CONDIMENTS DO SUGGEST REFRIDGERATE LIKE KETSUP BUT COLD KETSUP ON FRIES DOESN'T MAKE SENSE!!
Restaurants leave them out on tables all day. The pump that fills bottles is usually out at room temp.
Easy fix…Let your ketsup come to room temperature before consuming. Before baking with eggs and butter let them come to room temp as well.
@@kalaukia434best not make pie crust
Why doesn’t mayonnaise have printed warnings on the label?
It's on the back with the small letters
Since it's considered common knowledge that most of the dairy products you buy these days have to be refrigerated.
@@rickytorres9089 it’s more of a condiment than a dairy product and tiny lettering does say refrigerate after opening.
This comes up from potato or pasta salads being blamed for food poisoning when more often it’s the onions.
@@w.michaelserra2340 As per How's it's Made esposide, the main indigent of the mayomise condiment is indeed eggs then oil. Both items need to be refigrated if in a completed recipe. Just like how mayomise is.
@@rickytorres9089lol. Re-read the label.