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

k
knucklesandwich Nov 30, 2012 12:27 PM

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

  1. m
    Mindanao Dec 6, 2012 04:58 PM

    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.

    1. JMF Dec 4, 2012 02:41 PM

      Transfer to a wide mouth jar or bottle.

      1. pinehurst Dec 3, 2012 01:48 PM

        Insertion of an immaculately clean butter knife or iced coffee spoon

        1 Reply
        1. re: pinehurst
          Bacardi1 Dec 4, 2012 06:05 AM

          Or a chopstick! :)

        2. k
          Kontxesi Dec 3, 2012 10:18 AM

          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.

          3 Replies
          1. re: Kontxesi
            huiray Dec 3, 2012 10:58 AM

            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.

            1. re: huiray
              l
              lemarais Dec 3, 2012 12:46 PM

              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.

              1. re: huiray
                k
                Kontxesi Dec 3, 2012 01:43 PM

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

            2. l
              lemarais Dec 2, 2012 09:03 AM

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

              1. HillJ Dec 2, 2012 08:34 AM

                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.

                1. s
                  sisterfunkhaus Dec 2, 2012 08:11 AM

                  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.

                  1. boogiebaby Nov 30, 2012 01:13 PM

                    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.

                    1 Reply
                    1. re: boogiebaby
                      huiray Dec 3, 2012 09:14 AM

                      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.

                    2. e
                      Erika L Nov 30, 2012 01:10 PM

                      Microwave it for a few seconds.

                      1. weezieduzzit Nov 30, 2012 12:56 PM

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

                        1. Bacardi1 Nov 30, 2012 12:55 PM

                          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.

                          1. hotoynoodle Nov 30, 2012 12:53 PM

                            put the bottle in warm water.

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

                            2 Replies
                            1. re: hotoynoodle
                              1sweetpea Nov 30, 2012 01:08 PM

                              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.

                              1. re: 1sweetpea
                                s
                                smtucker Nov 30, 2012 01:21 PM

                                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.

                            2. p
                              Puffin3 Nov 30, 2012 12:43 PM

                              chop stick

                              1. JungMann Nov 30, 2012 12:34 PM

                                Start practicing on a Heinz bottle.

                                1 Reply
                                1. re: JungMann
                                  NE_Wombat Nov 30, 2012 01:12 PM

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

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