Good Chefs! How are you today? On this occasion we are going to talk about how to correctly preserve sauces in your fridge, whether you purchase from the market as the home that you prepare in your own home. To do this you will need to pay special attention to the labeling and the ingredients in each sauce, because not all of them require the same conditions and presenting different ways of conservation. But before discover these simple tips, we want to recommend a Recipe of Oyster Sauce very rich, that you can develop as a healthy alternative to Soy Sauce conventional. I love it!
Do you love a sauce but two days after opening it already puts a bad one? Do you think that the fridge is the site for all the sauces? In what ways may hold a sauce better? Well, then we’re going to explain all these doubts that you have ever had:
Read the labeling
What is more important to know how to keep our product sauce is to look at what the manufacturer says on the label. If this indicates that there is that keep the product in the fridge after you open it there is no kind of doubt, even if it is a sauce acid or large amounts of salt.
In addition, it generally also include instructions on the maximum time of conservation in the fridge and we also need to listen to this one, although to the naked eye for signs of deterioration in the sauce.
Therefore, even in restaurants, let’s see ketchup or mustard on the tables, this practice is not recommended in your house, you will not have the same rate of consumption, and can be a dangerous practice for your body.
What to do if it is a sauce made with egg
We must have special care with any sauce that you take egg, milk and milk products, such as mayonnaise. So, that to preserve it for weeks and weeks in your fridge, it’s over. The time that holds a mayonnaise conventional, once opened, will range between two or three days, although you will need to look at the recommendations of the manufacturer on the label, which may shorten or lengthen this time. I keep this in mind!
To do with a Sauce with a high content of salt and vinegar
The high content of salt and vinegar in some sauces such as Soy Sauce or the Tabasco allow you to maintain perfectly tempeatura environment, although not specified by the manufacturer. But, why is this? Very simple. The microorganisms grow poorly at a high pH so that these sauces acidic are more protected from deterioration, even if left at room temperature.
So, whenever we are uncertain about the information in the label, this can be applied to the salsas very acidic, with a large amount of salt and that do not contain water, which are basically oils. So don’t worry if your fridge does not have room for the vinegar, or soy sauce, not going to spoil it with ease!
How to retain your own homemade sauces
The consumption of sauces is not very healthy, but it always is preferable to the option of producing them in your house and thus to get rid of certain additives, preservatives, sugars, excessive amounts of salt, etc .. therefore, we leave you with a few tips on how to preserve your homemade sauces and we propose, particularly, twoways that may desconocías:
This way you can keep your sauce for up to a year. You can use a bag or jar of quality with care not to break. When thawing, remember to put it in the refrigerator the night before to respect the string freeze and that your sauce does not lose flavor, texture and consistency.
Empty the bath
Once you’ve filled a little pot of glass with your sauce, and cover correctly and stick it in a saucepan full of water until it reaches before its cap. You can keep it to simmer up to 40 minutes and until you hear a small bump from the cap, a sign that we have closed well vacuum. This way, your mixture is kept for about 10 months or more. Wow!
Keep in mind the pH level of your sauce
At the time of preparing your sauces, you should also take into account its level of pH, since the lower, more acidic, and safe it will be, as not be able to grow micro-organisms in it. However, its acidity may be related later on with digestive problems so that you’ll have to put a keen eye on not stopping. It is better to a sauce rich and healthy that a you of problems, but take longer to lose their flavor, texture and consistency.
To increase this pH you can use vinegar or a few drops of lemon in the mix, although it is advisable that the level of acidity of your sauce, not to exceed the 6 to be safe. To know this, you can use strips of litmus to measure the load acidic that it takes, and if you need to add more or less acidity.
Here we leave you a video where we explain how to create homemade sauces more rich and original that will make your dishes a true delicacy:
This has been all for today Chefs! But before we go, we want to recommend some recipes that you can use these sauces or those that you recommend in the own recipe. If you’re a carnivore par excellence, you will like this recipe of Beef Marinated in Wine Sauce. Otherwise, if you like more chicken, for you have a plate of Chicken with a Sauce of Honey and Mustard, a sauce used to accompany your dishes, proteins and widely demanded for their great flavor. It is scrumptious!
Now yes, we say goodbye and don’t forget to follow us on our Youtube Channel to learn more healthy recipes and rich as those we have proposed.
¡Until the next Chefs!