Mustard storage

po0k

here I'm specifically referring to Colman's ready-made-taste-in-a-jar English mustard.

Do you leave it in the press the whole time, just until you break the seal or is it kept in the fridge?
If in the fridge, is it left on the shelf, prehaps obscured by various other fridgey-things (old mulching lettuce, half an onion wrapped in tinfoil, a nobbly hard heel of cheese)?
Or do you store it in pride of place on the rack inside the door so it is always ready and available on demand?

Please rate your mustard storage habits.

smoke.me.a.kipper

if its a jar of colmans, then its in the press till its opened first, then fridge door shelf beside the hellmans. if its frenches 'american' sqeezy, then its in the press next to the sqeezy ketchup.

BuffyBot

Mine goes in the fridge, near the front of the top shelf for easy access

tman

mustard needs to be refrigerated???
the label on my current jar said nothing of the sort, so into the press it went.

po0k

At home we normally keep the mustard in the press, mayo doesn't have a half-life though, so it's kept in the fridge.

Recently I've started keeping everything in the fridge (even bread ffs - though it doesn't go stale half as quick).
Before I consign my mustard to it's shelf, I'm curious to know if you or your mustard have ever suffered from the "water-table" condition, ie where a small pool of liquid settles on the top of the condiment-air interface...

Heinz ketchup is an awful heure for that.

smoke.me.a.kipper

Originally posted by SyxPak
Heinz ketchup is an awful heure for that.

havnt noticed it on my jars of mustard anyway.

Beruthiel

I keep mine in the press until it's been opened for the first time
after that, it's straight into the fridge

Civilian_Target

Originally posted by SyxPak

Before I consign my mustard to it's shelf, I'm curious to know if you or your mustard have ever suffered from the "water-table" condition, ie where a small pool of liquid settles on the top of the condiment-air interface...

My Dijon mustard does that when I leave it in the press, but the mustard still tastes great, and the watery bit seems to reduce with it.

Todays cooking tip: Put some mustard in a spaghetti bolognese, it really adds to the flavour.

The Real B-man

In the fridge is your only man most people dont read the label most say refrigerate

echomadman

i find the flavour is dulled if the mustard is chilled, room temp for me.
A jar never lasts long enough to go off in the press anyway.

vega_AH64

Well been as we are talking about you syx i am just going to have to say the next time i see you i will have to eat you out, i mean eat out of you, i mean stick my knife in your jar of colman's. nothing else

It never gets stored. gets eating too fast...