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What are your 12 most essential bottled goodies that you keep in your fridge for cooking?

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nasilemak Mar 2, 2010 05:05 PM

Non-produce items that are jarred, canned or bottled like sauces, ketchups, pastes, pickles, chutneys and the like.

here are mine -
Gochujang
Miso
Sriracha
Sambal Oelek
Tomato Ketchup
Oyster sauce
Chiu Chow Chilli Oil
Tomato Paste
Taiwanese Barbeque Sa Cha Sauce
Hoisin
Whole Grain Dijon Mustard
Indian Hot Mango Pickle

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  1. TIRGL RE: nasilemak Mar 2, 2010 05:26 PM

    TOMATO PASTE IN A JAR
    HEINZ KETCHUP
    HOISIN SAUCE
    DIJON MUSTARD
    WHOLE GRAIN MUSTARD
    AMERICAN MUSTARD
    PICKLES(BREAD AND BUTTER, DILL, CORNICHONS)
    CAPERS
    RED CURRY PASTE
    TOASTED SESAME OIL
    TRUFFLE OIL
    WALNUT OIL
    CHIPOTLE CHILIES IN ADOBO
    I could go on but these are the major ones.

    2 Replies
    1. re: TIRGL
      v
      Val RE: TIRGL Mar 7, 2010 12:08 PM

      Can everyone who listed "hoisin" please tell me which brand you buy? Thanks very much!

      1. re: Val
        mcsheridan RE: Val Mar 8, 2010 10:47 AM

        Lum Kum Kee, or Dynasty if I can't find LKK.

    2. mcsheridan RE: nasilemak Mar 2, 2010 05:56 PM

      Inside the fridge:
      Chili-Garlic Sauce
      Sesame Oil
      Hoisin Sauce
      Heinz Chili Sauce
      Whole Grain Dijon Mustard
      Deli Mustard (Brown)
      Ginger Paste

      Outside the fridge:
      Tomato Ketchup
      Worcestershire Sauce
      Soy Sauce
      Aged Balsamic Vinegar
      Local honey

      1. Emme RE: nasilemak Mar 2, 2010 08:13 PM

        i cook with a lot of things that i can no longer eat... sadly...

        Bragg's Amino Acids
        Stock/Broth
        Garlic Paste
        Hearts of Palm
        Seasoned Rice Wine Vinegar
        Good Wine
        Balsamic Vinegar

        1 Reply
        1. re: Emme
          j
          jvanderh RE: Emme Mar 3, 2010 03:54 AM

          I think the only things I really miss when they run out are:

          hot sauce
          pre-made terrayaki sauce

          I also sometimes keep the oil from sauteeing garlic-- it's nice for cooking fries or steak or something, where garlic might burn.

        2. ladyberd RE: nasilemak Mar 4, 2010 11:27 AM

          Sriracha
          Olive tapenade
          Whole grain dijon
          Fish sauce
          Chili garlic paste
          Hoisin
          Tomato paste
          Anchovy paste
          Chipotle ketchup
          Indian chutney of some sort
          Green curry paste
          Horseradish

          Cheers,
          Ladyberd
          http://ladyberds-kitchen.blogspot.com

          2 Replies
          1. re: ladyberd
            b
            BPfahnl RE: ladyberd May 1, 2010 08:33 PM

            How long are the tubes of anchovy paste and tomato paste good once you've opened them?

            1. re: BPfahnl
              mcf RE: BPfahnl May 2, 2010 08:56 AM

              I don't know, but I keep them forever without regard for dates, and so far so good after many years.

          2. mcf RE: nasilemak Mar 4, 2010 01:29 PM

            Walkerswood Spicy Jerk Marinade, first and foremost
            A tube of tomato paste
            A tube of anchovy paste
            Dijon mustard
            Chipotle in adobo (freezer, actually)
            Capers
            Ketchup
            Spicy brown mustard
            Hellman's mayo
            White wine

            1. m
              maxie RE: nasilemak Mar 4, 2010 01:52 PM

              anchovies in a jar
              mustard, Mendicino and Dijon
              miso paste
              capers
              sriracha
              red chili paste
              hot chili oil
              walnut oil
              horseradish
              chipolte chilis in adobo
              soy sauce
              sesame oil

              1. l
                lgss RE: nasilemak Mar 4, 2010 02:13 PM

                various hot sauces
                tamari
                various mustards
                tahini
                miso
                apple cider vinegar
                chipotle peppers in adobo
                safflower oil
                maple syrup
                agave nectar
                various salsas
                vindaloo paste

                8 Replies
                1. re: lgss
                  k
                  kpaxonite RE: lgss Mar 4, 2010 03:04 PM

                  why do you keep oil in the fridge??

                  1. re: kpaxonite
                    goodhealthgourmet RE: kpaxonite Mar 4, 2010 03:26 PM

                    to retard spoilage/rancidity. oil lasts a lot longer in the fridge than it does on the shelf.

                    1. re: kpaxonite
                      Cherylptw RE: kpaxonite Mar 4, 2010 04:23 PM

                      My question was going to be why keep vinegar in the fridge? You can sit it outside all day in 100 degree whether and it will never go bad neither will hot sauce. I have about 8 bottles in my cabinet..

                      dressings
                      pickled jalapeno peppers
                      grape jelly
                      pickle relish
                      mustard
                      mayo
                      hot chow chow
                      roasted bell peppers
                      oil packed sundried tomatoes
                      homemade sourdough starter
                      ancho chile paste
                      Better than Bouillion chicken/beef

                      1. re: Cherylptw
                        l
                        lgss RE: Cherylptw Mar 5, 2010 03:22 AM

                        Because it's in a bottle that's taller than our storage cabinet, so it would have to be laid on it's side which I'd rather not once it's been opened, again limited countertop space also plays a role.

                        1. re: lgss
                          Cherylptw RE: lgss Mar 5, 2010 04:05 AM

                          I get it..I have limited storage as well..

                        2. re: Cherylptw
                          eight_inch_pestle RE: Cherylptw Mar 7, 2010 09:28 AM

                          Hot sauce will indeed last forever outside of the fridge. However, some (Louisiana, Tabasco) will discolor.

                          1. re: Cherylptw
                            a
                            adrienne156 RE: Cherylptw Mar 8, 2010 03:20 PM

                            Re: hot sauce going bad.

                            My bottle of sriracha hasn't gone bad outside of the fridge, but it certainly has fermented and gotten a lot hotter.

                          2. re: kpaxonite
                            l
                            lgss RE: kpaxonite Mar 5, 2010 03:19 AM

                            We keep olive oil on the counter, safflower and others in the fridge once they've been opened. Both so it lasts longer and to keep our limited counter & storage space available for other things/purposes.

                        3. goodhealthgourmet RE: nasilemak Mar 4, 2010 02:44 PM

                          ooh, i like the specification for refrigerated items, because if we get to the cabinets my list is far too long.

                          - miso
                          - anchovy paste
                          - tomato paste
                          - capers
                          - chipotles in adobo
                          - numerous hot sauces (includes Sriracha, Cholula, Tabasco Chipotle, Habanero...)
                          - dijon mustard
                          - horseradish
                          - ginger juice
                          - toasted sesame oil

                          5 Replies
                          1. re: goodhealthgourmet
                            n
                            nasilemak RE: goodhealthgourmet Mar 4, 2010 04:27 PM

                            How does Cholula taste, in relation to the other hot sauces?

                            1. re: nasilemak
                              goodhealthgourmet RE: nasilemak Mar 4, 2010 05:00 PM

                              it's smoother than some other common hot sauces like Tabasco, and has a fuller, more well rounded flavor - a little smoky, a little sweet, a little fruity, a little vinegar tang, not too much pepper...i almost want to say it even has a hint of saffron.

                              i might not be the best judge of the heat level because i have an asbestos palate. to me it's mild, but *normal* people would probably classify it as medium.

                              it's amazing on eggs (*worlds* better than Tabasco), and works surprisingly well on popcorn if you like yours with a little kick!

                              1. re: goodhealthgourmet
                                d
                                divadmas RE: goodhealthgourmet Mar 7, 2010 09:08 AM

                                never had the cholula but like the tabasco chipotle. which do you prefer on eggs?do you use it anywhere else? I'm not so much on heat, like sweet chile sauce. also hot style banana sauce (not very hot) for rice omelet instead of ketchup. for asian style I also like to keep pickled ginger (ben shoga), daikon pickles w/ chili, pickled plums.

                                1. re: divadmas
                                  goodhealthgourmet RE: divadmas Mar 7, 2010 02:38 PM

                                  it depends what i'm putting *in* or serving with my eggs. if cilantro, tomatillos, black beans, etc. are involved, i use the Tabasco chipotle. i also like the Tabasco in things like meatloaf, turkey burgers, BBQ sauce, marinades, and deviled egg filling.

                                  i really only use the Cholula on eggs - plain, with goat or feta cheese & veggies, with herbs other than cilantro...

                                2. re: goodhealthgourmet
                                  Crockett67 RE: goodhealthgourmet Mar 14, 2010 07:50 AM

                                  I totally agree, to really knock the socks off of party goers shake buffalo wings in straight Cholula sauce instead of Franks Red or any other buffalo wings sauce recipe. Spicy a little sweet with a nice tang of vinegar. It's fabulous!

                            2. p
                              pitterpatter RE: nasilemak Mar 4, 2010 04:32 PM

                              Mayo
                              Dijon
                              Pickled ginger (homemade)
                              Thai Red and Green Curry Pastes
                              Tamarind Paste
                              White Truffle Oil
                              Tapenade
                              Tahini
                              Hoisin Sauce
                              Hot Sauces
                              Lime Pickle

                              1. goodhealthgourmet RE: nasilemak Mar 4, 2010 05:02 PM

                                ok, so this takes me to 11, but i forgot tamarind paste...thanks to pitterpatter for the reminder!

                                1. b
                                  brooklynkoshereater RE: nasilemak Mar 4, 2010 07:11 PM

                                  Miso
                                  Hoison
                                  Sriracha
                                  Sesame Oil
                                  Brown Mustard
                                  dried mushrooms (not in the fridge but always in my pantry - can I count it in?)
                                  bottle of red
                                  bottle of white
                                  Chicken stock (freezer)
                                  Beef stock (freezer)
                                  veal stock (freezer)
                                  garlic

                                  1. ipsedixit RE: nasilemak Mar 4, 2010 07:20 PM

                                    I don't know if I have 12 bottles of anything in the fridge, much less "goodies" for cooking.

                                    1. o
                                      opehlia payne RE: nasilemak Mar 5, 2010 04:21 AM

                                      miso
                                      harissa
                                      ketchup- tomato, Maxchup and curry ketchup
                                      capers
                                      ume plum paste
                                      tamarind concentrate
                                      sriracha and sambal oelek
                                      tahini
                                      tube of tomato paste
                                      champagne vinegar (the label says it should be refrigerated after opening)
                                      mustard- yellow and Dijon
                                      peanut butter

                                      1. r
                                        roro1831 RE: nasilemak Mar 5, 2010 07:50 AM

                                        Pickled Okra
                                        Cocktail Onions
                                        Pickled string beans
                                        gardenia
                                        Srirachi
                                        Pickles
                                        Worcestershire Sauce
                                        Hoisin Sauce
                                        Balsamic vinegar glaze
                                        horseradish
                                        Chow chow

                                        ok so a few of mine were for drinking, so kill me. lol

                                        1 Reply
                                        1. re: roro1831
                                          j
                                          jvanderh RE: roro1831 Mar 5, 2010 01:11 PM

                                          Oh heavens-- if we're including drinking, I can't live without a jar of olives.

                                        2. k
                                          kookiegoddess RE: nasilemak Mar 7, 2010 09:44 AM

                                          I'm in London, my crucial ingredients aren't very different to yours but one thing we all tend to have over here is redcurrant jelly, usually served with roast chicken and also a useful ingredient to add to gravy to balance out the flavour with some sweetness.

                                          I don't keep mustard in the fridge, or pickles.

                                          I recently discovered fermented yellow bean paste which adds a really good flavour to chinese stir fries and noodles, less identifiable than miso.

                                          I also have some of that chilli-garlic-dried prawn paste which I don't use often, but I love the flavour added to wonton soups etc.

                                          I also love that japanese mayo that comes in a squeezy bottle.

                                          1 Reply
                                          1. re: kookiegoddess
                                            d
                                            divadmas RE: kookiegoddess Mar 14, 2010 12:18 AM

                                            just did a clay pot chicken smeared with black bean with garlic paste. liking this clay pot, use with parchment paper.
                                            red currant is great, will have to try with chicken I've used it with beef.

                                          2. r
                                            runwestierun RE: nasilemak Mar 7, 2010 11:33 AM

                                            Ah, you have found my weakness. I have 2 refrigerators because I have so many jars of pastes and sauces. It's sick.

                                            Better than Bouillon: beef, chicken, low sodium chicken. vegetarian beef, vegetarian chicken, vegetable, mushroom and lobster.

                                            Mustard: Edmond Fallot --tarragon, dijon and whole grain, Grey Poupon, yellow American mustard, 2 kinds of hot Chinese mustard, 3 other dijons ,horseradish dijon, 3 other whole grains, champagne, 2 honey mustards, cranberry.

                                            Horseradish: Bubbies, Beaver, and Hogwash (damn I love that stuff!)

                                            Nut butters: Natural peanutbutter, sunflower, cashew and almond.

                                            Jam: Bonne Maman cherry, blueberry and apricot, homemade peach, homemade red currant, and homemade strawberry banana, roasted garlic, jalapeno and habanero.

                                            Asian sauces: Oyster, black bean, hoisin, plum, szechuan, chili oil, sambal, chili garlic paste, char siu.

                                            Hot sauces: sriracha, tabasco, chipotle tabasco, sweet and spicy tabasco, green tabasco, cholula.

                                            Barbecue sauces: Stubb's original, Stubb's mop sauce, Sweet Baby Ray's, Cattleman's, KC masterpiece, Kraft, Open Pit, James Gang spiced rum, Bullseye, and 3 different flavors of Stubb's liquid smoke.

                                            Dry yeast and sourdough starter in a crock.

                                            Tom yum paste, 4 brands.

                                            China Blue condiments: red pepper flake, tangy ginger and sesame soy

                                            Pickles: Just Jordie's sweet and sour chunks, Claussen's refrigerator dills, Bubbie's bread and butter, Trader Joe's bread and butter, cornichons, dill relish, sweet relish, pickled green peppercorns, capers, Trader Joe's garlic dills.

                                            I guess I have learned from this post that I have a large variety of the jarred things that I use the most. I use alot of mustard (mostly to make salad dressing) so I have many kinds. I don't use alot of ketchup, so I just have one kind. Interesting.

                                            1 Reply
                                            1. re: runwestierun
                                              groover808 RE: runwestierun Mar 14, 2010 10:03 PM

                                              2nd on the Better than Bouillon! I just discovered it recently, it basically just had meat fat, spices, and sea salt. Where do you get all those various flavors? I've just see chicken, beef, and veggie at my store, another store around me carries the organic versions.

                                            2. h
                                              Harters RE: nasilemak Mar 7, 2010 01:33 PM

                                              All of the type of items indicated by the OP live in my cupboards not the fridge.

                                              Although I do have some "special" harissa in there at the moment - the normal harissa is also in the cupboard.

                                              2 Replies
                                              1. re: Harters
                                                k
                                                kookiegoddess RE: Harters Mar 10, 2010 04:39 AM

                                                what's special about yr harissa??

                                                1. re: Harters
                                                  r
                                                  ratgirlagogo RE: Harters May 2, 2010 05:19 PM

                                                  "All of the type of items indicated by the OP live in my cupboards not the fridge."

                                                  I was thinking the same thing - the only one for me would be the miso. I know hot sauces often say on the label that they should be refrigerated after opening, but I am a hot sauce addict (have dozens of bottles in my kitchen) and I have found that they usually don't require it. The only exception would some of the green herby ones.

                                                2. t
                                                  Toronto Fastfoodie RE: nasilemak Mar 7, 2010 07:12 PM

                                                  1. Chipotle hot sauce
                                                  2. Hidden Valley Ranch (so my kids never have an excuse not to eat veggies)
                                                  3, 4, 5. Three different ages of balsamic
                                                  6. Ketchup (if we get below 1/4 of a bottle, my 10-year-old declares a ketchup emergency)
                                                  7,8 Olive oil: one for dipping, one for cooking
                                                  9 Cider Vinegar
                                                  10. Grainy mustard.
                                                  11. Tube of tomato paste
                                                  12. Cranberry sauce
                                                  and one more for the mix...lucky #13: Cheeze whiz, for those nights when nothing but movie theatre-style nachos are on the menu

                                                  1. MinneapolisMiss RE: nasilemak Mar 8, 2010 02:53 PM

                                                    Sriracha
                                                    ...Sriracha
                                                    mini dill pickles
                                                    chunky peanut butter (for the pickles)
                                                    Sesame seed oil
                                                    honey
                                                    Wee Willy's bbq
                                                    Soy sauce
                                                    Anchovy Paste
                                                    home made chicken stock
                                                    A good Ranch dressing (emphasis on the good)
                                                    real maple syrup

                                                    1. l
                                                      LolaP RE: nasilemak Mar 9, 2010 06:53 AM

                                                      In fridge:
                                                      anchovies
                                                      fish sauce
                                                      black bean sauce
                                                      capers
                                                      Gulden's mustard
                                                      papaya-curry sauce (tropical pepper co.)
                                                      white wine
                                                      yogurt
                                                      ketchup
                                                      peanut butter
                                                      oil-cured black olives

                                                      Those seem like the essentials! Guess I only have eleven.

                                                      1. Crockett67 RE: nasilemak Mar 14, 2010 07:57 AM

                                                        Sriracha
                                                        Hoisin
                                                        Dijon Mustard
                                                        Natural Peanut butter
                                                        Red Miso
                                                        Red Thai Curry Paste
                                                        Salt encrusted black olives
                                                        Pesto
                                                        Apricot preserves
                                                        Capers

                                                        1. chef chicklet RE: nasilemak Mar 14, 2010 08:17 AM

                                                          capers
                                                          hoisin sauce
                                                          oyster sauce
                                                          soy sauce
                                                          pico pico sauce
                                                          hot and spicy chile garlic sauce
                                                          hot and sweet chile sauce
                                                          dijon mustard
                                                          kim chee

                                                          listing 10 is kind of funny, I have so many condiments and bottled sauces, I too have two fridges but the one addition that I want to add if I can eek it in is Bacon grease.It's a must.

                                                          2 Replies
                                                          1. re: chef chicklet
                                                            CindyJ RE: chef chicklet Mar 15, 2010 08:16 AM

                                                            And a variation of bacon grease: schmaltz (rendered chicken fat).

                                                            1. re: CindyJ
                                                              j
                                                              jvanderh RE: CindyJ Mar 15, 2010 08:38 AM

                                                              Mmm. I've taken to freezing my animal fats and cutting them into little cubes. I figure they'll last that way, and it's so easy to throw a cube into a skillet.

                                                          2. t
                                                            tonka11_99 RE: nasilemak Mar 16, 2010 06:55 AM

                                                            I think I will just add things that haven't made the list yet or I want to stress them.

                                                            Madiera wine
                                                            Marsala wine
                                                            Better than Bouillon! beef and chicken It really boosts broth especially for sauces
                                                            Granulated garlic as opposed to garlic powder
                                                            Real Maple syrup dark amber grade A The real stuff is so much better
                                                            Plastic containers of chopped red and green bell peppers in the freezer
                                                            Bottled minced garlic (sorry Julia)
                                                            Frozen peas always tossing a handful into something

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