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?
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?
dunno about garlic but you can gently heat something like salt or pepper at 50-60c, spices probably better to be closed though and mixed a couple of times. grandma tech would be to use a pan instead of oven to get it over quickly
yes once a whole box of salt turned to a brick and I was able to dry it out with heat to recover it.
i’m more doubtful about exactly garlic tbh, cause it’s sensitive to temperature and i never tried, normal spices can handle 100c no problem, and dry very quickly that way without losing aroma that much (with a pan or oven), but can intermix the smells if you are doing all at once in an oven (
)
i also think some hotels use giant ovens for their salt shakers, as it’s the least effort
Which is incidentally why it’s used in some solar power plants to store energy at night!
but garlic electricity wears down devices faster.
The smell is nice, though.
they do use other salts there, with lower melting points and not as aggressive
But they aren’t adding fat or acid, so I bet their solar plant tastes like SHIT!
at some point though you are toasting your spices…? which is a nice thing to do and in some cuisines, required.
roasted garlic is nice. so maybe roasted garlic salt is OK.
perhaps a solution to your problems might be to get whole instead of ground spices. impossible to cake up, and have better flavor. I grind a month’s worth at a time with a dedicated coffee grinder. keep in little jars. a mortar and pestle is quieter, cheaper and doesn’t require electricity but more laborious.