Burnt-toast
Assistant Cook
Well.....maybe not quite as bad as that. But more and more I am seeing these messages on food containers that may have stood happily on Supermarket shelves for months, totally uncooled.
So what is it that makes it so important to use within a short period of time ?
I have a genuine reason for asking this, because, as you all know, it is far more economical to buy a large tin/pot/jar/container of just about anything than it is to buy a small one.
And I am also totally prepared to believe that there are many products to which this sort of message would genuinely apply. Dairy based produce springs to mind.
But now I am seeing it on the most unlikely [ to me, anyway] of things. Thai Chilli Sauce. Farmhouse Pickle. Mustard. Apricot Chutney !!
So I am keen to find out just what it is about opening something that leads to these 'new' rules applying. Is it because it has been exposed to air ? And therefore, is cold air [ refrigerated] safer than warmer air ?
In the case of my 1KG Jar of Thai Chilli sauce, [ which I didn't notice had to be consumed within 3 weeks until I was home !] would it be safe to decant it into 4 x 250gm jars, full to the brim, and tightly screw the tops on ?
That is just a particular case in point, but am keen to find out the general principles behind it all.
I sometimes think that some manufacturers take advantage of the stricter rules and regs just to increase the sales of their own products.....but, of course, I could be wrong. I frequently am !
But the more I can find out from reliable sauces, [ sorry....couldn't resist it ] the better.
Many thanks.
So what is it that makes it so important to use within a short period of time ?
I have a genuine reason for asking this, because, as you all know, it is far more economical to buy a large tin/pot/jar/container of just about anything than it is to buy a small one.
And I am also totally prepared to believe that there are many products to which this sort of message would genuinely apply. Dairy based produce springs to mind.
But now I am seeing it on the most unlikely [ to me, anyway] of things. Thai Chilli Sauce. Farmhouse Pickle. Mustard. Apricot Chutney !!
So I am keen to find out just what it is about opening something that leads to these 'new' rules applying. Is it because it has been exposed to air ? And therefore, is cold air [ refrigerated] safer than warmer air ?
In the case of my 1KG Jar of Thai Chilli sauce, [ which I didn't notice had to be consumed within 3 weeks until I was home !] would it be safe to decant it into 4 x 250gm jars, full to the brim, and tightly screw the tops on ?
That is just a particular case in point, but am keen to find out the general principles behind it all.
I sometimes think that some manufacturers take advantage of the stricter rules and regs just to increase the sales of their own products.....but, of course, I could be wrong. I frequently am !
But the more I can find out from reliable sauces, [ sorry....couldn't resist it ] the better.
Many thanks.