Store Seasoning Properly

Posted by Display Style Shop( Staff ) on

Most commonly used dry condiments, spices, etc. have high hygroscopicity, so there is no need to refrigerate, just store in a cool place. Dry spices such as pepper will be affected by humidity, temperature, etc., so in addition to storing them in airtight containers, they should also avoid storing them near cooking stoves and refrigerators.

In addition, cooking oil should not be refrigerated. Cooking oil may condense or become turbid at low temperatures. If it is repeatedly taken out of the refrigerator and placed at room temperature, water droplets will easily condense in the container and encourage the growth of bacteria. Therefore, it is more suitable to store in a cool and dry place, and try to use it up within two months.

  • Seasonings that don't need to be refrigerated

1. Dehydrated, ground or whole powdered seasoning or spices such as salt, sugar, garlic salt, chicken powder, cornstarch, pepper, etc.

2. Olive oil, sunflower oil, sesame oil and other oils

  • Seasonings that should be refrigerated after opening

Spices: chili paste, chili oil, XO sauce, curry paste

Peanuts: sand tea sauce

Eggs: mayonnaise

Dairy: salad dressing

Fruit and vegetable ingredients: jam

  • Dressing made from refrigerated soybeans extends shelf life

Condiments made from soybeans, such as fermented soy bean sauce and fermented soybean paste, will accelerate fermentation after opening to change the taste. Therefore, it is recommended to refrigerate soybean seasoning to slow down the fermentation rate. However, soy sauce, which is also fermented from soybeans, has a high salt content and is not easy to go bad; if it is used frequently, it only needs to be stored in a cool and dry place.

Salted and fermented condiments such as shrimp paste and fish sauce have high salt content, but in hot and humid environments, it is recommended to refrigerate them after opening to prevent spoilage or mold. In addition, oyster sauce, char siew sauce and other soy sauce seasonings with high moisture content are also recommended to be refrigerated after opening if they cannot be used up within a short time.

  • Depends on the situation...

Some seasonings contain alcohol and acid, which can help inhibit the growth of microorganisms such as mold. You can decide whether to store them in the refrigerator according to the ingredients or storage time.

High concentration of wine and vinegar: Alcohol and acetic acid can inhibit the growth of microorganisms such as bacteria and mold, and generally only need to be stored in a cool place.

Flavored wine and vinegar: Other ingredients may be added to reduce the concentration of alcohol and acid. It is recommended to store in the refrigerator after opening.

Tomato juice products: Tomatoes are naturally acidic, and vinegar has been added to the tomato juice to increase the acidity. If the tomato juice is opened, it can be used within two weeks, and it does not need to be stored in the refrigerator.

  • Top 5 Tips for Preserving Seasoning

1. "Use before this date" or "Best before this date" on the package have different meanings.

Before the condiment is opened, if the "use by this date" deadline has passed, even if the ingredients look and taste normal, microorganisms that cause food poisoning and the toxins they produce may have appeared; "Good" foods, such as most condiments, are generally safe to eat, although their quality will deteriorate after the expiration date.

2. If the condiment is moldy, discard the whole bottle and do not eat it.

3. Extract the condiments with clean and dry utensils, and thoroughly clean the outer package or the bottle cap with a dry paper towel to ensure that there is no condiment residue, and the cap must be tightly closed.

4. Avoid placing seasonings next to the cooking stove as much as possible, so as not to increase the temperature near the cooking stove during cooking, which will accelerate the oxidation of the oil in the seasoning and encourage the growth of bacteria. In addition, the steam generated during cooking will also dampen the condiments, which may lead to the growth of mold and the release of mycotoxins.

5. If the amount of use is not large, it is recommended to buy small packages or put them in small bottles for use, and consume them as soon as possible after opening to reduce health risks caused by food deterioration and avoid waste.

  • Information above is for reference only.

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