Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: fishingbouchman on October 24, 2013, 10:50:42 AM
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So somewhere in the moving process the spices must have been exposed to some high humidity and have started clumping. One became a solid mass. What is the best way to store spices to prevent this? Any way to revive them?
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You may be successful with warming them gently in you oven at its lowest setting. Take the lid off first...
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What kind of spices? I always store in glass with tight lid and have never had problems.
Tee is correct as to attempting reviving, but you'll lose much of the more volatile organics in the herbs - don't know a way around that.
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Spices are just kept in original package. What about putting surran wrap over and screwing down lid to make it air tight.
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Tee's approach to saving them is what I would try as well. Unless you have a dehydrator.
When I get containers larger than I will use fairly quickly I store the bulk in glass jars. Place what I will use fairly soon in smaller glass containers.
It is very humid here along the coast..
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The problem with the saran wrap - and even the metal or plastic lids - is that I do not know what the temperature tolerance of those materials are, without more information form the manufacturer. The metal lids should hold up - but the ink may not be stable - and can out gas, possibly tainting the spices....
If you can - the best way I know to salvage damp, or stale seasonings is to place them in the microwave - only long enough to "loosen them up" . The down side - much like heating them in the traditional oven - is that the volatile essential oils that give many spices their aroma/taste - are "vagrant" in nature ( thus the moniker volatile) ;) and will really loose their potency after heating them, so - microwave - then use them right then. If you microwave - or just heat them - them put them back on the shelf, you will find that have gone "flat" the next time you take them out to use.
T
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What the best practice to prevent this from happening.
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I don't have any input, I just want to keep learning on this one. I see a lot of input coming.
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I'll throw my 2 cents worth in here. I have been buying my bulk spices from Penzey's for quite a while. When I open a package, I will refill a jar and then vacuum seal the remainder. Next, I store the bulk spices in a plastic set of drawers in a dark closet. This seems to be working for me.
Art
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I'll throw my 2 cents worth in here. I have been buying my bulk spices from Penzey's for quite a while. When I open a package, I will refill a jar and then vacuum seal the remainder. Next, I store the bulk spices in a plastic set of drawers in a dark closet. This seems to be working for me.
Art
What Art said.......vac seal them and you are good to go. I store my bulk vac sealed spices a plastic cabinet in my office closet. That is where all my sausage making stuff lives. It is dark and has AC vent and never had any problem.
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Haven't had Amy issues until the move. Just need to cook more and use them up quicker.
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I buy bulk, fill up jar , vacuum seal & into freezer
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I like to try a variety of spices, so go the opposite direction. I buy most of my spices from the Spice House in Milwaukee - either on line or on one of my annual trips. Some stand-byes I buy in fairly large jars. But most I buy in small quantities that can be used within a few months. This may not be the most economical way to buy - but it assures me that they are fresh when I use them.