container or mesh bag is much better than trapping whole garlic in a sealed plastic bag.
Important exception: chopped garlic
Freshly chopped or peeled garlic should be handled differently.
If you’ve prepared fresh garlic and aren’t using it immediately, refrigerate it appropriately.
And never store fresh garlic submerged in oil at room temperature, because that can create conditions favorable to Clostridium botulinum.
That’s one kitchen-storage rule worth remembering.
What About Hot Sauce?
Many commercially bottled hot sauces are shelf-stable because of their acidity and other preservation factors.
An unopened bottle can generally be stored in the pantry.
After opening, however, storage recommendations vary by product.
Some brands recommend refrigeration to preserve flavor and quality.
Again, the bottle’s label is your best guide.
If you use hot sauce frequently, keeping it refrigerated isn’t necessarily wrong—it just may not be strictly necessary for every product.
The Big Refrigeration Myth
One of the
