I never really thought too much of how long condiments last in our fridge and if they go past their expiration dates. I look at salad dressing bottles from time to time, but that was it.
We keep a lot of different mustards in the fridge; I'm a true mustard hound and love just mustard on a slice of bread. We use mustard in a lot of dishes. Same with soy sauce, chili sauce, hot sauce, etc. Usually these condiments are used well within their expiration times, esp in the summer when we barbecuing so often.
One of the worst condiments I have trouble using is preserves. We don't eat a lot of jams or preserves on bread or toast, but I do like to experiment with different fruits in my BBQ sauces and glazes. For example, I make a tasty BBQ glaze for shrimp and pork, using apricot-pineapple preserves that one of my GFs makes. But I may only use one or two tablespoons of preserves and what do I do with the rest of the jar?
Here's an interesting article about the shelf life of condiments that "live" in our refrigerators and/or in our pantries.
http://shine.yahoo.com/event/summerl...ebate-2488628/
We keep a lot of different mustards in the fridge; I'm a true mustard hound and love just mustard on a slice of bread. We use mustard in a lot of dishes. Same with soy sauce, chili sauce, hot sauce, etc. Usually these condiments are used well within their expiration times, esp in the summer when we barbecuing so often.
One of the worst condiments I have trouble using is preserves. We don't eat a lot of jams or preserves on bread or toast, but I do like to experiment with different fruits in my BBQ sauces and glazes. For example, I make a tasty BBQ glaze for shrimp and pork, using apricot-pineapple preserves that one of my GFs makes. But I may only use one or two tablespoons of preserves and what do I do with the rest of the jar?
Here's an interesting article about the shelf life of condiments that "live" in our refrigerators and/or in our pantries.
http://shine.yahoo.com/event/summerl...ebate-2488628/