As I understand it pickles and curry pastes were developed over many years
in hot climates in times that did not have access to refrigerators.

*Best before* and *use by* dates are put on products in shops, which would
make sense in terms of stock rotation; but as I can understand it, cannot be
related very meaningfully to pickles and curry pastes.

Also they say with a lot of products to keep in refrigerator, but I've heard
several times that this is often because the manufacturer simply believes
that people go to the fridge for a 'look see' and are more likely to use the
product if it is in there, rather than elsewhere in a kitchen cupboard.

My question is: I have several Chinese type pastes, i.e. 'black bean paste'.
It says: " refrigerate and use within four weeks".

Is this necessary would you say? Since I believe it has already been
'spoilt' under controlled conditions, and is now inert?

On 7/31/2011 1:09 PM, john thompson wrote:
> As I understand it pickles and curry pastes were developed over many years
> in hot climates in times that did not have access to refrigerators.
>
> *Best before* and *use by* dates are put on products in shops, which would
> make sense in terms of stock rotation; but as I can understand it, cannot be
> related very meaningfully to pickles and curry pastes.
>
> Also they say with a lot of products to keep in refrigerator, but I've heard
> several times that this is often because the manufacturer simply believes
> that people go to the fridge for a 'look see' and are more likely to use the
> product if it is in there, rather than elsewhere in a kitchen cupboard.
>
> My question is: I have several Chinese type pastes, i.e. 'black bean paste'.
> It says: " refrigerate and use within four weeks".
>
> Is this necessary would you say? Since I believe it has already been
> 'spoilt' under controlled conditions, and is now inert?
>
>
I have kept opened hot bean paste and Hoisin sauce in the fridge for
months without noticeable deterioration. They certainly keep better than
salsa under the same conditions. I have found that opened store-bought
salsa has to be frozen if you want to keep it.

--


James Silverton, Potomac

I'm *not*

On Sun, 31 Jul 2011 18:09:18 +0100, "john thompson"
> wrote:

> My question is: I have several Chinese type pastes, i.e. 'black bean paste'.
> It says: " refrigerate and use within four weeks".
>
> Is this necessary would you say? Since I believe it has already been
> 'spoilt' under controlled conditions, and is now inert?

I made my own black bean paste, but it kept literally forever. Keep
it in the refrigerator and use it at will.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Sun, 31 Jul 2011 18:09:18 +0100, "john thompson"
> > wrote:
>
>> My question is: I have several Chinese type pastes, i.e. 'black bean
>> paste'.
>> It says: " refrigerate and use within four weeks".
>>
>> Is this necessary would you say? Since I believe it has already been
>> 'spoilt' under controlled conditions, and is now inert?
>
> I made my own black bean paste, but it kept literally forever. Keep
> it in the refrigerator and use it at will.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

----------------------------------------------------------------------------------------------

Thanks to all. Is there a receipe that you would recommend for making it
please?