Why does powdered shallots stick at the bottom of the vial?
Why does powdered shallots stick at the bottom of the vial?
Does it happen to anyone else and does anyone know why it happens and if it means it's gone bad or it's safe?
It's the only spice in my kitchen, and I have many, that acts weird and google wasn't helpful on this one.
It becomes one solid block at the bottom and I would need a knife or something sharp to go tear at it and break clumps off from it again. But I'm not sure it's still safe to eat.
Assuming it's similar to onion powder, with them both being alliums, it's probably fine. Just some humidity got in, happens to brown sugar too.
Make sure it still smells and tastes like its supposed to, and if it does, it can be turned back into a powder in a variety of ways. I'd just reach for a microplane.
as @Candelestine mentioned, “happens to brown sugar too” – most of the allium family are a lot higher in sugar than we give them credit for (it’s just masked by pungent sulfur compounds) and all it takes is a little humidity for the sugar components to start clumping
I’m sure it’s fine. Also happens with both garlic and mango powder in my experience. I just break it up and chuck it in the pan; haven’t died yet.
I would add to the extant conversation by saying that many food ingredients in powdered/granular form are prone to clumping (usually with no ill effect other than inconvenience), and are prevented from doing so by the addition of various anti-caking agents. I can't speak to the food safety of those agents, but personally, I'd rather deal with the clumps.
Do you ever season directly into a hot pan or boiling water? The steam gets into the container and causes clumping.
Solution: season into your hand first, then add to the dish.