There has to be some elite grandma tech for this.

Where I live even with all the precautions in the world my onion and garlic powders in particular absorb moisture very quickly and turn into rocks that I have to chip at to use.

strats?

  • invalidusernamelol [he/him]@hexbear.netEnglish
    9·
    3 months ago

    On top of the other good advice, you should also pre-mix your spice blend in a small rameken or bowl and add it to whatever you’re cooking from that. If you’re dumping seasoning over a hot cooking dish, the steam can really quickly clump stuff up.

    • JustSo [she/her, any]@hexbear.netOPEnglish
      3·
      3 months ago

      Yeah this is a good tip, I reckon that might be at least half the explanation for how things ended up so clumped in this instance. I might check with my fellow kitchen user to make sure we’re on the same page about this.

      • invalidusernamelol [he/him]@hexbear.netEnglish
        3·
        3 months ago

        I say to do this, and I absolutely don’t abide by it lol. I’m always adjusting and it’s so tempting to just grab the seasoning and go for it. If you do need to do that it’s best to put it in your hand first.