membrillo

does anyone know whether membrillo (quince paste) has to be stored in the refrigerator? i've always done that, but as i'm constantly short on space there i'd prefer leaving it out if it's safe. i actually just tried calling the company that makes the brand i usually buy (at el mercado on southport), but they arent answering their phone. thanks, justjoan

Is this the kind that comes in a can, or a brick (with or without a sugar glaze)? Either ways, I think if you cover in saran and keep in a cool place (outside at current temps. even) you should be okay. The cover with saran is to avoid it drying out, the same function as the sugar glaze. Those are typically kept, sold at ambient temp. simply wrapped.

No. In fact, the fridge kills it before its time as it crystalizes. Those pastas are bulletproof. I have vintage guava paste that is older than you want to think about. It's fine.

thanks jeff. i'll take your advice. jj

JeffB, thanks for confirming - I was taking an educated guess. Mine don't last too long*. I didn't think about the sugar crystallizing. FWIW, it's the high (natural) sugar content that acts as a preservative of course, obviating the need for refrigeration.

I happened into some lovely membrillo (among other goodies) over the holidays.



*What are you holding on to old pastes for? You know, there's a safety disposal service here in Pgh for old guava and membrillo pastes. pm me and I'll send you the address

JeffB wrote:No. In fact, the fridge kills it before its time as it crystalizes. Those pastas are bulletproof. I have vintage guava paste that is older than you want to think about. It's fine.

That is very surprising. I was ready to respond that a sugary substrate like membrillo would be the perfect medium for culturing all sorts of bacteria. I'm very vague on why refrigeration would crystallize the paste (freezing would, of course, but simply keeping it very cool...I don't get it, though clearly you're speaking from experience -- I just don't understand why that happens and I'm guessing McGee may be silent on this topic).

The life of the law of food larding, for me, is experience and not logic or science. But I think Sazerac is on track regarding the science. Think honey. Those pastes start with very sugary fruit, then add sugar and then more sugar.

That is very surprising. I was ready to respond that a sugary substrate like membrillo would be the perfect medium for culturing all sorts of bacteria.

I think it's probably too much sugar, toxically so, plus it lacks enough water for the processes to work. That would be my not-a-scientist-but-I-paid-some-attention-in-high-school guess.

David Hammond wrote:

JeffB wrote:No. In fact, the fridge kills it before its time as it crystalizes. Those pastas are bulletproof. I have vintage guava paste that is older than you want to think about. It's fine.

That is very surprising. I was ready to respond that a sugary substrate like membrillo would be the perfect medium for culturing all sorts of bacteria. I'm very vague on why refrigeration would crystallize the paste (freezing would, of course, but simply keeping it very cool...I don't get it, though clearly you're speaking from experience -- I just don't understand why that happens and I'm guessing McGee may be silent on this topic).

As JeffB and MikeG mention it is the high sugar content. Bacterial cells having a more dilute cellular medium, will lose water by osmosis. The low water content prevents the growth of other organisms (think jerky).

DH, re: crystallization, I think what JeffB means is the formation of microcrystalline sugar deposits within the paste over long periods in cold temps. This will affect the texture.