How do you extract refrigerated oyster sauce from a narrow jar neck?

[knucklesandwich]

Seriously. Shouldn't it come in a tube, or something?

[Mindanao]

store in upside down in the refrigerator. I'd put it in a glass to keep it from falling. In a day or two it all will be where you need it.

[JMF]

Transfer to a wide mouth jar or bottle.

[pinehurst]

Insertion of an immaculately clean butter knife or iced coffee spoon

[Bacardi1]

Or a chopstick! :)

[Kontxesi]

I get it out of the fridge about 15 minutes before I get started with prep. Unless I didn't light the woodstove that day, it's warmed up enough to work with.

But the first time I used it, I almost threw it against the wall in a rage. And it's soooo much thicker than ketchup when it's cold, so the Heinz bottle comment would be a no-go.

[huiray]

Did you ever try simply holding it upside down at an approximately 60º angle and just waiting 15-20 seconds, even when cold from the fridge? It will start flowing, and once it starts it will (slowly) keep going. Just slow down your "pouring" motions.

[lemarais]

OK. In other words, it can grow bacteria if left at room temp after opening. Better to refrigerate and then take out a couple of hours before using.

[Kontxesi]

Oh, did I try. It wouldn't budge.

[lemarais]

If you don't keep it refrigerated after it's opened, what keeps bacteria from growing?

[HillJ]

If you have a heating pad or an electric blanket, roll the bottle up inside either for only a few mins and you'd be surprised how quickly the sauce pours.

Great repurposed gadget: a heating pad for the kitchen. Keeps foods warm, wams plates, helps bottles pour easily, warms glassware...I can't do w/out one.

[sisterfunkhaus]

I was going to suggest warming it as well. That stuff is a bugger even when room temp. I made some Hong Kong pan fried noodles the other day and thought my arm was going to fall off from shaking that bottle to get enough out for the sauce.

[boogiebaby]

I've never had a problem getting it out. I just usually just put the bottle at an angle, wait for it to move down a bit, and give it a few hard shakes into the food. If there is very little sauce in the bottle, I add a touch of water, put the lid on and shake hard to thin it out a bit, then add it to my food. I use the Lee Kum Kee Panda Brand oyster sauce.

[huiray]

Ditto. Just wait a few extra seconds. I sometimes add more than just a touch of water to get the dregs out, especially when I'm going to use it in a sauce in a dish bubbling along on the stovetop anyway. Sometimes I just stand the bottle on end (cap down) when I store it in the fridge as the amount of the sauce dwindles down, just like ketchup bottles.

[Erika L]

Microwave it for a few seconds.

[weezieduzzit]

Put in in a pan of warm water for a few minutes.

[Bacardi1]

With the cap still on, give it a few really hard downward shakes so the product comes to the top. Then just pour out. When the bottle gets down to the dregs, I add a small dollop of dry sherry to the bottle, recap & give it a good few shakes. Since 9 out of 10 times whatever recipe I'm using it in either calls for or won't be ruined by a small amount of dry sherry - no worries.

[hotoynoodle]

put the bottle in warm water.

btw, it does not require refrigeration -- in the future. :)

[1sweetpea]

Funny, I always thought that too, but one time, my unrefrigerated oyster sauce went bad, so now I always refrigerate it. I agree with the earlier poster that suggested a chopstick. That's my method too.

[smtucker]

I too have had my oyster sauce become rancid. I keep it in the fridge. To pour, I try to remember to pull it out of the fridge when I get the meat out of the freezer so it has time to warm up a bit.

[Puffin3]

chop stick

[JungMann]

Start practicing on a Heinz bottle.

[NE_Wombat]

Also helps if you sing the Carly Simon part out loud.