How To Store Sauces
To enjoy the relishing dishes topped up with sauce; get into some coaching session on how to store sauces. Different sauces require different sort of storage conditions, and we should adhere to their methods of storing; otherwise you may only expect ill effects of consuming rotten sauce.
Sauces have tendency to turn bad within five days of span if not stored properly. There are various sauces, namely Hoi sin, chili sauce, black bean sauce, plum tomato sauce, or green chili sauces, these all must be strictly stored in refrigerator after they are unsealed. There are other sauces like soy sauce, tomato ketchup, fish sauce, and pickled sauce, which may go without refrigeration. There are some significant symptoms of sauces turning bad. Twirl like white outgrowth may appear, color may darken, and bad fermented odor may exhibit staleness of sauces.
Sweet and sour sauce, and those requiring immediate refrigeration must be cap tightened and shelved into refrigeration. Try not to put them uncovered on your dining table for long, as hot and humid conditions might propagate bacterial colonies in sauces.
If the sauce is homemade, the role of vinegar and sugar in proper proportion is considered while storing them. You should mix right pint of vinegar and right blend of sugar while making sauces. Homemade sauces will have lesser shelf life than those from stocks.
Rice and soy sauce need to be stored away from direct sunlight. They should be stored in cool, dry, hygienic cabinets in kitchen which is free from pest visits. Some of the sauces may show dark coloration, but try to smell it before bringing into use. Color is not always the parameter for measuring freshness of sauces.
One of the wonderful way of consuming long stored sauce could be defrosting the sauce, keeping it at room temperature, and then letting it heat on pan or microwaving it. Heating the sauce will prevent any bacteria getting into your guts.
These were the details on how to store sauces for a great evening dips and toppings.
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