AyG Posted May 12, 2014 Share Posted May 12, 2014 I'm beginning to work through a Neil Perry cookbook of Asian food. Virtually every single Chinese-style recipe includes shaoxing (Chinese rice wine). I found a bottle today in the supermarket and opened it. It tastes like bad cooking sherry. Anyway, my question is: do I need to keep it in the fridge? Or is it OK at room temperature? And in a similar vein, is chinkiang vinegar (which I also bought today) OK to keep at room temperature. (Also tastes pretty foul.) Thanks. Link to comment Share on other sites More sharing options...
Mr Wimpy Posted May 12, 2014 Share Posted May 12, 2014 Both ok to leave out. Bacteria won't grow in alcohol or vinegar. Sent from my LG-D802 using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
katana Posted May 13, 2014 Share Posted May 13, 2014 I was wondering about that as well. My bottle of Shaoxing cooking wine had no expiry date on it either so I don't know how long it will last. The manufacturers were unhelpful when I contacted them. They claimed it wasn't a foodstuff so by law didn't require an expiry date. Just as long as it doesn't degrade to methanol, hopefully it will be ok. I've got a recipe for drunken chicken I want to use it for. Link to comment Share on other sites More sharing options...
AyG Posted May 14, 2014 Author Share Posted May 14, 2014 Mine says it's 17% alcohol, so about the same as port. Should be OK on the side for a few weeks like port. Mind you, it tastes pretty dreadful on its own, so I'm not sure I'd notice if it had gone off. Link to comment Share on other sites More sharing options...
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