To think ketchup lives in the cupboard??

[puds11]

Not the bloody fridge! Just had to hunt it down in the kitchen for my turkey dinosaurs and it’s in the fridge!

YABU: should be in the fridge
YANBU: someone in your house needs talking to

Cupboard. My parents always did and now so do I.

Cold ketchup on hot food is minging

@Oysterbabe

Fridge

Ok in the cupboard if still unopened. The manufacturer's label on mine clearly states: once opened, refrigerate and eat within 8 weeks.

Even if the label didn't say that, I don't think I'd feel comfortable keeping tomato sauce out of the fridge once opened. Maybe I am mad but that kind of sounds like asking for food poisoning to me. No offense :)

Fridge once opened. Same for mustard (and all sauces really)

unopened=cupboard
opened=fridge
the same goes for mayo, jam etc

Fridge.

common source of food poisoning rubbish! Where exactly did you get this information from?

It’s funny, my husband and I were talking about this the other day, why at home everything was kept in the cupboard and now we keep everything in the fridge. We came the conclusion it was a combination of fewer preservatives in things and having bigger fridges and no pantry. Our fridge is basically full of things like ketchup, mayo, salad dressing, mustards, jams, because I’ve got more space in there than in my cupboards. My mum and my Nan both had walk in pantries with stone slabs to keep things cold.

why is sugar used as a preservative in, for example, jams?
It acts as a preservative as long as it is airtight. Once the air gets to it it can go off. So why do you never see a mouldy sugar pig? Or mouldy boiled sweets?

Jams can go off if their sugar content is too low. Made the traditional way of 1lb sugar to 1pint juice they're OK, but if you try to increase the fruit content and decrease the sugar content, you can end up with a "jam" which doesn't have enough sugar to do its job of preserving the fruit.

The Which? article referred to above said ketchup in the cupboard because not only does it have sugar, it also has vinegar, which is another preservative.

Washing slightly stinky meat in vinegar - the theory is that you can get a superficial off-ness which hasn't penetrated the meat, so get rid of that and the meat is OK. I've done it myself with no ill-effects, but I would not recommend the practice to others, nor feed the result to anyone apart from me and DH.

I know what the label says but I've always kept it in the cupboard.

Mayonnaise is kept in the fridge.

Ok in the cupboard if still unopened. The manufacturer's label on mine clearly states: once opened, refrigerate and eat within 8 weeks.

I inherited a suspicion of "manufacturer recommendations" from both DM and DF ...

Anyway, the whole point of ketchup (and I have a video about the history of it, for the insanely nerdy) jams, pickles and preserves (it's almost like there's a clue in the name) is they are ways of preserving food without refrigeration. As are making cheese, butter and curing and smoking meat. That's before we come onto clamps for vegetables and other things-you-really-need-to-know-if-you-are-a-proper-prepper ....

Fridge, although when I was young everyone kept it in the cupboard and I have lived to tell the tale.

Only American eggs. Decent, patriotic, British eggs are fine in the cupboard.

Does the UK actually import American eggs?

Ketchup in the fridge once opened. We get organic ketchup, so no preservatives. It tastes better.

And it stayed in the cupboard until it was finished, however long that took, there was no eat within so many weeks.

Jams, chutneys, pickles and ketchups weren't made just for fun, they were ways of preserving. You could bottle fruit, but making jam was a more foolproof way of preserving.

Cupboard. Doesn't get a chance to go off in this house plus who wants freezing cold sauce on their hot chips?

All this has done is made me want chips and ketchup.

Are we now going to get on to the ketchup v tommy K v red sauce debate?!

Neither fridge nor cupboard. It lives on our dining room with all the other vaguely regularly used condiments (brown sauce, pickled onions, sweet chilli sauce etc).

Fridge. I don't get through it that fast so it would be grim otherwise.

Does the UK actually import American eggs?

I would sincerely hope not (I have a feeling they tend to be white* for aesthetics anyway).

The reason the US have to keep them in a fridge goes back to a shadowy cabal of electric company sales departments that realised if they could dupe the whole of the US into refrigerating eggs, they'd increase electricity consumption by an extra 1% ...

(I may have made that up. Not that it would stop it becoming an internet "fact" )

The real reason is for some reason US egg producers wash their eggs before sale which strips off a protective layer that stops air getting in and spoiling them. UK sourced eggs are not washed and (as you can tell from the way they are displayed in the supermarket) do not require refrigeration.

*No comment.

I read somewhere that all the sauces that have vinegar in them should not be refrigerated.

In the cupboard, along with the BBQ sauce, brown sauce, Soya sauce and jar of pickle. I have always stored it this way and it has never gone off or made anyone ill.

Jam, marmalade, salad cream in the fridge, with the pickled cucumbers, mint jelly and peanut butter. PB I have no idea why, but I know where it is so it is staying there. No way could all those things fit in and leave room for food otherwise.

Low salt/sugar ketchup - fridge

Proper ketchup - cupboard

All this has done is made me want chips and ketchup.

95% of the time, the only accompaniment for chippy chips is salt and vinegar (obviously ).

But every once in a while, there is a hallowed place for ketchupy chips. And given we only have chippy 3 or 4 times a year, I really can't remember the last time I had that. I wonder if I can remember for next time ?

Are we now going to get on to the ketchup v tommy K v red sauce debate?!

Red Sauce Are we now going to get on to the ketchup v tommy K v red sauce debate?!