Plus, a recipe for soy-marinated eggs |
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A bottle of soy sauce is a top-tier ingredient in my household, earning a spot on my countertop next to olive oil and flaky salt. I apply a liberal dose of it to nearly everything, per my mom’s cooking pedagogy that I passively absorbed over so many years. Despite all of this, I’m never entirely sure if storing it on the countertop, as I have for my whole life, is technically correct and, more importantly, safe. I’m always skeptically side-eying the bottle on my counter, as if it’s spiritually at fault for my ignorance. Luckily, this investigation from staff writer Sam Stone settles the debate once and for all. |
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Storing groceries in the refrigerator is supposed to keep them fresher longer, right? Not always. Think about fresh basil, which food director Chris Morocco recommends you treat like a bouquet, storing the stems in a cup of water on the counter; or butter, which you can leave out at room temperature.
But what about soy sauce? It doesn’t spoil like milk or wilt like vegetables, and it doesn’t usually grow mold or show any other signs of deterioration. Plus, it’s not refrigerated in grocery stores, so should you follow suit? To understand the answers, we turned to the experts. |
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| Sake-and-Soy-Braised Pork Belly |
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