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Need tip on preventing "caking" of rubs & spices

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bamabob:
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?

Lines:
I'll have to look at some of the rub labels in our cabinet. I know I've seen it on there somewhere.

Ka Honu:
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.

bamabob:
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

Pam Gould:
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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