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I always had trouble with onion powder (and other powders) caking soon after the container was opened. To measure an amount, I would have to gouge out a lump and rub it through a sieve.
Not any more. I save those little desiccant containers that come in many over the counter medicines. I place one in a newly purchased bottle of onion powder (or a bottle of powder I have salvaged by rubbing through a sieve). Voilà! Months later, the powder hasn't caked and dispenses freely.
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Anyone have a real solution for keeping garlic and onion salts and powders from caking beyond use right after opening? I am careful to tighten tops, and only buy the small bottles.
By Carolyn C. Cooke from Green Cove Springs, FL
I have the same problem and I think it comes from shaking the seasoning bottles over the steaming product that you are seasoning. What I do, when I need some of the caked product is to tap the bottle against the edge of the counter. Actually if I need a larger amount of the product I take the shaker part off the bottle and reach in with a spoon. Something I learned from my late mother about chili powder, it can get little bugs/worms in it and after the first time she discovered that she kept it in the refrigerator.