Anyone have a real solution for keeping garlic and onion salts and powders from caking beyond use right after opening? I am careful to tighten tops, and only buy the small bottles.
By Carolyn C. Cooke from Green Cove Springs, FL
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
I have the same problem and I think it comes from shaking the seasoning bottles over the steaming product that you are seasoning. What I do, when I need some of the caked product is to tap the bottle against the edge of the counter. Actually if I need a larger amount of the product I take the shaker part off the bottle and reach in with a spoon. Something I learned from my late mother about chili powder, it can get little bugs/worms in it and after the first time she discovered that she kept it in the refrigerator.
It's not from using over a cooking surface. We own restaurants and we have the same problem. We keep our bulk spices in a different dry storage area than the hot zone and still have problems with clumping.
This is great. I use garlic and onion powder as a couple of ingredients in a recipe and plan to package the entire mix. I use a foodsaver. My garlic powder clumps into rocks, so definitely going to try this.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
