I would like to help, if I can, to answer an age old question! Do you keep your ketchup in the fridge or the cupboard?! I'm going to be brave and start off the votes with...cupboard!
Hi there Hawkstryker
I'll ask the butler LOL
No! It's the fridge for me
Refrigerator. Ketchup does not mind the cold.
I keep it nicely chilled but warm ketchup still works for me too!
I keep my ketchup in the fridge after it has been opened! It's only in the cupboard when I first buy it and it has not been opened.
A truly evil answer came to my mind, but fortunately the censor kicked in.
So I'll just say refrigerator.
We keep our ketchup in the fridge because we like it cold. It can be stored either way. The vinegar content keeps it from spoiling, so it's safe to put in a cupboard or leave it out for a few months.
Fridge definitely for us, my Mum would keep hers in the cupboard though, (I can't do this because I know that once bacteria gets to the opened bottle even the vinegar won't protect it, I know this from making chutneys).
yep, fridge - you ever notice that brown crust that forms around the lid when you keep it in cupboard? well, that could very well be botulism. yuck. Unless you use it all up in a few days, and even then!
bottle actually says to refridgerate so fridge for me.
but my brother hates cold ketchup so he always uses cupboard. Never hurt him so I guess it really doesn't hurt.
I keep my tomato sauce (Ketchup is an American thing) in the pantry until I open a new bottle. After that, it lives in the fridge.
What do you call tomato sauce? In other words, how do you differentiate between tomato sauce (cooked pureed tomatoes) and ketchup (tomato sauce with vinegar, sugar, and spices)? I'm being serious - I've always wondered.
Sorry, Writers Dog, but Ketchup is only called and labelled "Tomato Sauce" in Australia and other former British colonies. Here's another interesting tidbit - If a recipe calls for browning some Tomato Paste and you don't have any on hand, you can substitute ketchup and no one will be any the wiser.
Just to add more interest to the nomenclature surrounding this condiment and sauce, in Philadelphia Italian families, the word for tomato sauce is "gravy". Can you visualize Southern biscuits and gravy interpreted Philadelphia-style?
That's not accurate by what I've read in the past, unless the Italians have recently changed it, they call it "tomato gravy," which would totally not cause any confusion to those southern "biscuits & gravy" that you spoke about...
That is..., unless it is just a Philadelphia thing. In that case, I'd hardly say that it is a global or standard term for tomato sauce, to say the least.
Ummmm...did I say it was a Philadelphia thing?
Uhmmmm... Exactly! Soooooo, no need to bring up those southern biscuits, eh?
You apparently don't know who Habee is and what she writes about. Tsk, tsk.
The last time I checked, I was talking to Sally's Trove, not Habee. ...So, dear, you make no sense in your reply, whatsoever. If, for whatever reason, y'all parallel in existence and co-exist within the same entity, please inform me, as I'll read the posts cross-eyed, next time! LOL!
We've only started in the last decade to get brands offering tomato ketchup here in Australia Habee, tomato sauce is the best and highest volume selling product much, much more so than ketchup.
Once opened, it goes in the fridge. Wouldn't it spoil if left out too long? I'd be scared to try it.
New, unopened - cupboard (wish I had a pantry)
Opened - in fridge, as it says on the label
Well this seems pretty one sided at the moment! Where are all the cupboard storers?
Sorry, 'The Writers Dog', but ketchup is a British thing if anything, after they discovered it when exploring. The word ketchup evolved to English from the Malaysian word Kĕchap.
Thank you, Hawkstryker. The things you learn on HP!
I have tried ketchup. It is more tangy than our (Australian) tomato sauce.
If you dine in a restaurant that is open 24 hours a day, you are using ketchup and mustard that are never refrigerated, These bottles are left on the tables and re-filled as needed.
In the cellar, racked horizontally, constant temperature 58F, 39% humidity, strictly no vibration, and of course, no sunlight.
Before serving, select the oldest bottle, dust it thoroughly with a Reticulated Moleskin Wipe and stand it upright on the dining room sideboard for 12 hours, to stabilise at room temperature. Carefully remove the cap and neck label without shaking the bottle. After one hour, transfer it to a Webbs crystal decanter (Waterford or Edinburgh are also acceptable) and position it in pride of place on a Nottingham lace doily at the centre of the dining table.
I don't like cold ketchup, so ours stays in the cupboard. We've been keeping it there (not the same bottle - lol) for decades, and it's never spoiled or made us sick.
It starts in the fridge but generally within a day or two it is stored in the kids!
After working in a restaurant where the ketchup was never refrigerated, I prefer to refrigerate it after it is opened. It is stored in a cupboard before opening.
Habee I use tomato sauce in recipes but for a condiment I like ketchup.
We keep ours in the 'fridge. I've had rancid ketchup before in a restaurant - yuck!
If we have any, it's in the fridge, but we may not as we hardly ever eat anything you'd put it in.
Mustard, definitely and it is in the fridge.
That's funny. I always thought ketchup was supposed to be stored in the refrigerator after opening. Maybe I thought that because most of the other condiments say to refrigerate after opening them. Live and learn.
Isn't ketchup a tomato product? Might need to be refrigerated but it should really be kept on the supermarket shelf where it belongs. Too much added sugar.
You can make your own ketchup using tomato paste, apple cider vinegar, seasoning to taste and a bit of horseradish paste.
I think the main question is: Do you like your Ketchup cold or at room temperature? I like it cold, so in the fridge it goes...
Hey Hawkstryker, I would love to keep mine in the cupboard but unfortunately it usually gets into my stomach too quickly.
Our ketchup is in the fridge once it's opened! I think we've even finished a bottle on occasion.
Ketchup is not common in Australia. Yet its so close to Tomato sauce, which IS common is Australia.
I use BBQ sauce and have all my life, keep it in the fridge after its initial opening of the bottle, unopened, in the pantry in the kitchen.
Prefer room temperature Tomato Ketchup. Wise to give it a quick smell and taste test
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