Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Food Related Tips => Topic started by: bamabob on August 08, 2020, 10:26:46 AM
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Often when making my own rubs the mixture will cake over time here in the humid south. I seem to recall reading about something that can be added that will prevent that. I like to buy a large jar of granulated garlic which we use a lot of and before it's gone it will cake.
Any tips on preventing this?
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I'll have to look at some of the rub labels in our cabinet. I know I've seen it on there somewhere.
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If you don't want to add dried beans or rice to absorb the moisture, you can always try those dessicant packets like come in some meds. I think they're usually silica gel - make sure you get food-safe ones.
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I've tried the dried beans, they seem to work in the immediate vincinity of the bean. I was thinking there was a powder that is used to add to the mixture.
Lines post had me looking at spices and I did see where some contain silicon dioxide to prevent caking. I think that is what I had read about on another forum. An Amazon search didn't help much but it did list food grade silica gel packets which I think I will try.
Also came across this which is interesting:
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/1-anticaking-agents.html
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And if they get that way..chunk them out of their container and run them thru a spice grinder then put a food grade packet in them..don't throw them away. I dothis with the items I buy inthe large containers. .☆´¯`•.¸¸. ི♥ྀ
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Options
Leave spices in fridge or freezer
Put a portion of spice in small container & rest in freezer ( keeps them fresh also
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Found this interesting article:
https://foodandnutrition.org/july-august-2017/humectants-and-anticaking-agents/
I add a marble to the bottles of spices, so shaking it will break it up better. Have also put small (marble size) river rocks in some bottles.