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Unread 02-26-2013, 11:56 AM   #1
wct
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Default 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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Unread 02-26-2013, 12:00 PM   #2
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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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Unread 02-26-2013, 12:03 PM   #3
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I keep it in the fridge.
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Unread 02-26-2013, 12:07 PM   #4
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Quote:
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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
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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Unread 02-26-2013, 12:15 PM   #5
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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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Unread 02-26-2013, 12:19 PM   #6
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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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Unread 02-26-2013, 12:23 PM   #7
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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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Unread 02-26-2013, 12:25 PM   #8
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Quote:
Originally Posted by wct View Post
No where on the container does it say to refrigerate. It has vinegar in it so I figured it was safe to keep out.
that explains why i possibly didnt put it in. :D
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Unread 02-26-2013, 12:28 PM   #9
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I always keep it in the fridge once it's open.
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Unread 02-26-2013, 12:29 PM   #10
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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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Unread 02-26-2013, 12:33 PM   #11
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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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Unread 02-26-2013, 12:34 PM   #12
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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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Unread 02-26-2013, 12:39 PM   #13
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Never fridge it.
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Unread 02-26-2013, 12:40 PM   #14
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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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Unread 02-26-2013, 12:46 PM   #15
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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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