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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-26-2013, 11:56 AM | #1 |
Knows what a fatty is.
Join Date: 08-09-12
Location: Colville, Washington
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Worcestershire Sauce?
Hello fellow Bretherans. Because of the high price of Lea & Perrins Worcestershire in the individual bottles from the stores, we started to buy it by the gallon from Cash and Carry for a lot lower price.
My question is how many of you refrigerate you Worcestershire Sauce or just store it in a cool place? Thanks everyone.
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[SIZE=2]John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker[/SIZE] |
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02-26-2013, 12:00 PM | #2 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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i never have, now that i think about it, does it say to keep it cold? LOL
i have been using it for many years and never put it in the fridge |
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02-26-2013, 12:07 PM | #4 |
Knows what a fatty is.
Join Date: 08-09-12
Location: Colville, Washington
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No where on the container does it say to refrigerate. It has vinegar in it so I figured it was safe to keep out.
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[SIZE=2]John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker[/SIZE] |
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02-26-2013, 12:15 PM | #5 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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I always put it in the fridge but not sure why...I think my old man always kept his in the fridge as well so I just followed suit.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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Thanks from: ---> |
02-26-2013, 12:19 PM | #6 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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We keep ours in the fridge because that's where my future wifey wants it put ... I do as I'm told
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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02-26-2013, 12:23 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I keep it in the fridge. But, there is no need to. I believe that it stays fresher and tastes better when stored for a long time, by being in the dark, cold fridge. Then again, I buy small bottles, so I rotate stock, I really don't use that much of it.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-26-2013, 12:25 PM | #8 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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02-26-2013, 12:28 PM | #9 |
On the road to being a farker
Join Date: 06-13-11
Location: Highland Falls, NY
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I always keep it in the fridge once it's open.
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Hudson Valley, New York: 22.5" Weber OTG, 22.5" Weber WSM, 14.5" Mini WSM. |
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02-26-2013, 12:29 PM | #10 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Sorry for the hijack but how about Ketchup. Cant stand cold ketchup so its in the pantry even after opening.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-26-2013, 12:33 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Looking it up on google I did run across one interesting fact about the vinegar used since it is key to this discussion. The U.S. Lea & Perrins recipe uses white distilled vinegar whereas the British recipe uses the original version's malt vinegar. Canada has the British version.
I am going to make a point of tasting the malt vinegar version next time I get up to Montreal in a few weeks.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 02-26-2013 at 02:47 PM.. |
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02-26-2013, 12:34 PM | #12 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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"ditto" on what landarc said.
Does anyone make their own???? I tasted some home made once and it was savory as the day is long. I would love to see a recipe for it. |
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02-26-2013, 12:39 PM | #13 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Never fridge it.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-26-2013, 12:40 PM | #14 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Mine's always in the refer after opening, but now that I think about it....I'm not sure if I have ever read the label on a bottle to see if that was needed or not.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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02-26-2013, 12:46 PM | #15 |
Knows what a fatty is.
Join Date: 07-30-12
Location: Pennsylvania
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Worcestershire and Ketchup are shelf-stable at room temp. The pH is low enough and % acidity high enough to prevent microbial growth.
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