Common sauce that should be stored in the fridge - not ketchup
The age-old debate about what should be stored in the fridge is a heated one, with passionate supporters advocating for a cool storage space for eggs and ketchup. However, there are many more ingredients that have slipped under the radar which should be kept chilled.
One surprising revelation involves a common sauce that has been misleading us all along. According to tech experts at CNET, soy sauce should be stored in the cold environment of your fridge - a revelation that may shock many households.
For those who don't scrutinise every food label, most soy sauces recommend refrigeration after opening, with some even suggesting it should be consumed within a month. The primary benefit of storing this condiment in the fridge is to maintain its freshness - keeping it cool will preserve the mellow, oaky, and sweet flavours.
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Storing it in a cupboard allows the sauce to oxygenate faster, gradually darkening the liquid and diminishing its flavour, resulting in a saltier taste. Lillian Lin, co-owner of Yun Hai Taiwanese Pantry, told Epicurious: "Our soy sauce brewer, Yu Ding Xing, says that the ‘peak freshness’ lasts from three to six months after opening the bottle. The more delicate the flavours, the shorter the shelf life."
However, if left out for extended periods, mould can start to form in the sauce, potentially posing a serious health risk. A strong and pungent smell, along with a change in colour from clear to murky, can be a clear sign the sauce has turned.
Occasionally, a white film may appear which might resemble mould but is actually a harmless yeast that thrives in high-salt environments.
Four key factors contribute to this deterioration over time: light, oxygen, temperature, and time itself. Simply storing it in the fridge can significantly mitigate these factors and maintain the sauce's freshness for an extended period.
However, for those whose fridges are already packed or just don't fancy it, the chances of soy sauce spoiling are relatively low. Many commercially produced soy sauces have a long shelf life due to their high salt content and the addition of sodium benzoate as a preservative.
The sodium in the liquid inhibits bacterial growth, keeping the sauce safe for consumption.
On the other hand, for those using smaller batches of higher quality soy sauce, which lack preservatives and rely solely on natural salt content, not only will refrigeration keep it safe for longer, but it will also help maintain its delicious taste.
