2023-07-05 08:29:41
Time.news – The question is one of the Hamletic ones: once you open the ketchup bottle Should it be kept in the fridge or can it stay out? That is, can it sit safely in the kitchen pantry “along with maple syrup, honey or soy sauce” or should it be kept in a cold place “same as mayonnaise and salad dressing”?
The topic itself has always been controversial, but as told by the Guardian, its topicality was revived a few days ago by a tweet from the manufacturer, Kraft Heinz, on which it peremptorily wrote: “Ketchup goes in the fridge!!!”, with three exclamation points.
The invitation was then accompanied by a Twitter poll according to which over 62% of respondents said they keep the dressing in their refrigeratorswhile 36.8% prefer to keep it on the kitchen shelf, in the cabinet or in the pantry.
The controversy obviously concerns the seal of the product at room temperature, also in relation to the air which can filter through the cap causing the formation of mold and various impurities so as to compromise its flavor and genuineness. HuffPost tried to give an answer to the age-old question some time ago, emphasizing that the best conservation of the product depends only on its use: if it is rarely used, the open bottle should perhaps be kept in the fridge at a temperature between 2, 5 and 4°, which guarantees a perfect balance, on the contrary if used frequently, the package can remain outside in plain sight.
The opinion of the chef (Italian)
Restaurants, which use ketchup on a daily basis, keep the bottle out of the fridge. At this point, however, another question arises, in addition to sandwiches, hamburgers, is ketchup allowed or not in the kitchen, especially the Italian one? How is it usually used, in which dishes?
To answer is Luciano Monosilio, former chef of the Piparo restaurant in Rometoday a place of his own, “Luciano”, behind Campo de’ Fiori, a Michelin star conquered when he was still very young, who has no qualms about ketchup in the kitchen: “If a quality product is valid”, he says, “the brand can be Kraft, Kasper or Heinz”, underlining that “an industrial product is safer than a handmade product”. To then add: “Tastes are now all a bit the same, standard, approved”. “Once upon a time, ketchup had a savory, slightly acidic taste, but as the taste progressed it turned towards sweet and sour”.
But is it used in Italian cuisine? Or rather, is it allowed or are there prejudices? “First of all, it must be said that we already have our ketchup, which is the mother sauce, also known as ‘sauce rubra’, used above all in Piedmontese cuisine and from which the commercial ketchup that we know is also born, and it is made with onions, tomato, vinegar and sugar”, explains Monosilio. And it serves to “accompany those recipes, especially from Piedmont, of meat and boiled meat”. Does she use it? “Of course? I used it with scallops and as an accompaniment for pigeon”.
But on the question posed by the Guardian, the Michelin star Luciano Monosilio has no doubts: “Once opened, the bottle should be placed in the refrigerator, it doesn’t rain on it. It keeps better and the cold guarantees. Opened ketchup should be stored in a cold, dry place. Even a cave or a cellar is fine”.
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