![]() I’ve lived in Oregon most of my 64 years, and Oregon can’t hold a candle to Long Island for wetness. The entire Eastern seaboard was a swamp in primordial times, but Long Island has only progressed to jungle.Įveryone bashes Oregon for it’s rain. She is trying to transition back to working in Oregon, but for the time being, I am living a bi-coastal life style, and believe me when I tell you, there is a powerul, and tragic clumping problem on Long Island. (We did prevail, in 2014, and now have title to our home, again.) My wife moved back here 6+ years ago, at the height of a lawsuit with a crriminal enterprise masquerading as a mortgage company, who bought our mortgage in 2006, and promptly began trying to steal ur home. I make my last statement with both a bit of braggadocio, and a dash of longing, as right now I am nearing the end of my bi-annual 3-4 month stay on Long Island, in NY state. Though, truth be told, I live in Oregon, and with gas heat, and physical ailments which necessitate a warm environ, I don’t have much of a clumping problem with spices, because Oregon doesn’t get humid in the Summer. Have you, or anyone else, branched out into spices beyong garlic? I’d like to know how well it works. I’m thinking the newest, rubber bottomed, no-twist trays, may better serve as freezing containers for spice solutions. ![]() When I do, I planned on sending the ice cube trays o my shop for a second, more rowdy life as containers and sorting containers. I have a new fridge/freezer combo with an ice maker, but haven’t hooked up the water supply, yet. ![]() ![]() My current spices don’t have a problem and I’m not wasting money by throwing out bottles before they’re empty!Ībout 5 or 6 comments before yours, I just was wondering if anyone had tried converting spices to a solution, and freezing it. I obviously pushed it to the back when it got too hard to easily use the contents and I’d just forgotten about it. A relic of a by-gone era, when I had clumpy spices. The other day, I found this old jar of onion powder in the back of my spice area. But just as importantly, I’ve learned that the steam just instantly will clump any spice that has any sort of a tendency to have a problem. The heat and steam from the cooking just really does a number on the flavor of the spice ( see my article on this). Thanks to Candy Williams for that tip (she left it in the comments on Adding Flavor to Meats another reader - LaDonna - says she uses unpopped popcorn).Īnd second, I’ve really trained myself not to shake spices over pans of hot food. The beans, being larger, are much easier to deal with. And if I was using a measuring spoon to scoop some of the spice out, I’d always get a few grains of rice as well. Rice is the traditional thing to use in salt shakers, but the problem with using it in spice containers is that rice is too small - if it’s a a typical shaker container, the rice goes right through the shaker holes and into whatever I’m making. This helps absorb any moisture that gets into the container. I started by putting a few dried beans into the containers. I do keep my large container of salt inside a Ziploc bag and use a lidded shaker ( see the ones I like) for the portion that’s “out.” Most are in the McCormick or Great Value bottles and otherwise out in the open. So, it seemed, the trick was to prevent moisture from getting in the containers and absorb any that did.įirst, a note - I didn’t change the containers that I was storing my spices in. Basically, they’re clumping because of moisture, and some things attract moisture more than others.
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