Do you use the old tricks that our grandmothers knew, or do you prefer to use advanced methods? Both are functional, and if you have problems with lumping of salt, sugar, citric acid or other ingredients, you should know these tricks.
Lumps of salt will not please
Salt and sugar are two ingredients that are missing in any kitchen. The fine crystals of these two foods are simply interchangeable, and you or someone around you and someone around you have salted or vulnerable to scrambled eggs.
The fineness of salt and sugar is very important in cooking, so we choose coarse -grained salt or icing sugar according to what we plan with them. Sometimes, however, the work complicates the lumps.
What to add to salt so that it does not get and not to play? This will also tell you this short post from the Wikihow YouTube channel.
Source: YouTube
Pour into salt rice or starch
Salt is above gold, or is needed to prepare almost all meals. Even a fairy tale about the unwise king showed that sweet feasts in which we do not need salt, certainly will not meet expectations and will not replace other dishes. It must be loose to be easy to use.
Especially salt stored in saltics suffers, lumps are formed and the holes of a fine strainer are clogged to sink the salt crystals. It is mainly due to moisture.
Salt is able to absorb a large amount of humidity. As a result, the individual crystals are glued and lumps are formed. In order not to do so, you can add other ingredients to salt that will absorb excess moisture from the salt.
It is the classic ingredient that is uncooked white rice, which is sufficient to mix into salt. Surely you have already encountered this solution to the problem. It is a widespread, and especially functional way both in homes, canteens or restaurants. White rice does not spoil the impression even if the salt is visible.
You can add a little corn starch into the salt so far, which also keeps salt longer in dry and does not affect the taste. But there is another solution.
Do you have a gel silica hidden packages?
Another possibility is to use a gel or bags, which are designed to maintain food, but also clothing or shoes in dry. For example, the silica gel is in a pack of new sneakers, but also included in a bag with green sushi paper made of algae. It is also very sensitive to moisture.
Silicagel packages, however, are not suitable for salt and do not pour the contents of the bag in the food! But you can put them on the bottom of the cabinet where salt and sugar are kept. Alternatively, it is possible to stick the bag on the lid of the jar in which you store the salt. But you should definitely be sure that the contents of the bag do not get to food. To be sure, you can put it in an organza or linen bag that are breathable but solid.
To avoid salt, make sure that the salt or container with salt yourself do not expose water steam during cooking or flavoring food. It is such airy humidity that soon seals holes of salt and loose salt into a jar turn into very hard glued lumps.
Sources: food.ndtv.com, epicurious.com
