Soy sauce
- Thread starter pam
- Start date
I use Kimlan and lower sodium Kikoman. . .it's out on the shelf (more)
The reduced sodium Kikoman, had if for quite a while, and I am determined to use it up. The Kimlan is new, but I have used it before; it too is on the shelf. I also have a mushroom flavored Dark Soy Sauce (Pearl River Bridge?) and again it is on the shelf.
The reduced sodium Kikoman, had if for quite a while, and I am determined to use it up. The Kimlan is new, but I have used it before; it too is on the shelf. I also have a mushroom flavored Dark Soy Sauce (Pearl River Bridge?) and again it is on the shelf.
I have regular, low sodium, oyster, black, & mushroom--all in my pantry. Some are YEARS old.
I assumed a recipe invented 2,000 years old (sans Kenmore refrigerators) would be shelf-stable. Plus it's salt-based and isn't that its own preservative?
Of course, I never met a label I couldn't ignore, so if I die unexpectedly, one of you may be able to provide a clue.
I assumed a recipe invented 2,000 years old (sans Kenmore refrigerators) would be shelf-stable. Plus it's salt-based and isn't that its own preservative?
Of course, I never met a label I couldn't ignore, so if I die unexpectedly, one of you may be able to provide a clue.
I've never, ever refrig ed soya. I am rather alive, although not what I used to be. Oyster, always
in the frig. And my fish sauce, in the frig but they are both so old, 5 years maybe. With all that salt, in the frig, fridge, I would think that they survive.
I've sure noticed that so many labels are now demanding that we refrigerate the product, whereas, when those products grew up in the 50s and 60s, no one did.
On the other hand, we think of sugar as being a stabilizer but I learned in the Caribbean that even the sugary liqueurs can get destroyed by a daily onslaught of heat.
I think I can bring any discussion back to booze.
in the frig. And my fish sauce, in the frig but they are both so old, 5 years maybe. With all that salt, in the frig, fridge, I would think that they survive.
I've sure noticed that so many labels are now demanding that we refrigerate the product, whereas, when those products grew up in the 50s and 60s, no one did.
On the other hand, we think of sugar as being a stabilizer but I learned in the Caribbean that even the sugary liqueurs can get destroyed by a daily onslaught of heat.
I think I can bring any discussion back to booze.
Back to booze, LOL. Just went to buy some Shaoxing wine at the local Chinese market. . .
Went into our 99 Ranch Market, big Chinese/oriental market, moseyed over to the cooking wines. Most had 1.5% salt added and say "not for drinking". Talked to an employee stocking shelves there, asked him if he knew what sold the most. He points to one tells us that a lot of those had been selling.
The type in question was a clear, on sale (3 bottles for $10.00, good price) and nowhere on the label did it say anything about salt. I bought one (stupid me, I did not get the sale, you had to buy three--I ended up paying nearly 5$ for the thing-- I know better. . .)
Our friend down the street who cooks a lot was beer-visiting with my husband. We were discussing the wine and he received the bottle, as he happened to mention he was out. I did ask if I could open and taste it and It was ok, no salt added that I could discern--and it was pretty smooth. We all laughed--the reason it was selling so well was probably that no salt thing and a level of alcohol almost in liqueur range--for 3$/750 ml. Shots anyone?
I was thinking that maybe I would go back and get a bottle or two. I want try making some apricot cordial of some sort as I have hit a local store with some delicious dried apricots for $2.50/lb.
Went into our 99 Ranch Market, big Chinese/oriental market, moseyed over to the cooking wines. Most had 1.5% salt added and say "not for drinking". Talked to an employee stocking shelves there, asked him if he knew what sold the most. He points to one tells us that a lot of those had been selling.
The type in question was a clear, on sale (3 bottles for $10.00, good price) and nowhere on the label did it say anything about salt. I bought one (stupid me, I did not get the sale, you had to buy three--I ended up paying nearly 5$ for the thing-- I know better. . .)
Our friend down the street who cooks a lot was beer-visiting with my husband. We were discussing the wine and he received the bottle, as he happened to mention he was out. I did ask if I could open and taste it and It was ok, no salt added that I could discern--and it was pretty smooth. We all laughed--the reason it was selling so well was probably that no salt thing and a level of alcohol almost in liqueur range--for 3$/750 ml. Shots anyone?
I was thinking that maybe I would go back and get a bottle or two. I want try making some apricot cordial of some sort as I have hit a local store with some delicious dried apricots for $2.50/lb.
