And don’t give stuff a chance to breed on the outside too. It’s not rude, it’s digusting. This also doesn’t just apply to soy sauce, it’s general life advice. Dont stick your fingers where other people will ingest from.
You mean to say bacteria live in saltwater?! AH! Soy sauce is 128 to 172 grams of salt per liter, oceans are ~35, closer to the Dead Sea than normal sea water. I dare you to culture a halotolerant organism in soy sauce. You can borrow my chemistry shit! (It ain’t much…)
Germaphobe thought is always about what’s possible, not what’s probable. My wife almost never refrigerates dinner, covers it and leaves it on the table or stove until the next day. Now lecture me using the numbers we all learned for our teenage food handling cert. “Food kept under 140F for over 3-hours should be destroyed in a furnace at 5,000F. 🤓” We should be dead and we don’t even get upset tummies.
This’ll make you puke: I use hair ties I find in parking lots. AH!
…. Soy sauce is literally made with a halotolerant bacteria. And it can also go wrong.
Assuming high salt means safe from bacteria is a plainly foolish way of going about stuff. Especially since it’s made with bloody bacteria… so how could it be made it nothing could live in it genius?
That is just completely false.
And don’t give stuff a chance to breed on the outside too. It’s not rude, it’s digusting. This also doesn’t just apply to soy sauce, it’s general life advice. Dont stick your fingers where other people will ingest from.
It’s sad this even needs to be stated.
You mean to say bacteria live in saltwater?! AH! Soy sauce is 128 to 172 grams of salt per liter, oceans are ~35, closer to the Dead Sea than normal sea water. I dare you to culture a halotolerant organism in soy sauce. You can borrow my chemistry shit! (It ain’t much…)
Germaphobe thought is always about what’s possible, not what’s probable. My wife almost never refrigerates dinner, covers it and leaves it on the table or stove until the next day. Now lecture me using the numbers we all learned for our teenage food handling cert. “Food kept under 140F for over 3-hours should be destroyed in a furnace at 5,000F. 🤓” We should be dead and we don’t even get upset tummies.
This’ll make you puke: I use hair ties I find in parking lots. AH!
…. Soy sauce is literally made with a halotolerant bacteria. And it can also go wrong.
Assuming high salt means safe from bacteria is a plainly foolish way of going about stuff. Especially since it’s made with bloody bacteria… so how could it be made it nothing could live in it genius?
It was in the link I provided even