Anyone store the stuff in the fridge?
Cant seem to find anything solid in a web search.
I keep granulated bouillon on hand for use in recipes, using them in place of salt for more flavor than just salt. I dont use it all the time so a container will sit in my cabinet for some time. It seems invariably by the time I get to the bottom of the container it is clumping, becoming a semi-solid.
I recalled someone here talking about storing spices like onion powder, etc. in the fridge to keep it from clumping.
The label just says to keep in a cool dry place...apparently my cabinets in a climate controlled house isn't good enough. I have no problem with any other seasonings clumping and I buy those big Sam's club containers for the most used seasonings and they are stored for months if not a year or more and have no problem in the cabinet they are in with clumping or loss of overall quality. I usually buy the regular grocery store size jars of bouillon though (4 oz).
I know my options are to mark on the container the date when it was opened, then I'd have a gauge on how long before it started to clump and/or just go ahead and store in the fridge and see what happens, also marking the date opened; but wonder about other's experience. I keep better than bouillon in the fridge of course but read in a couple places (these days could be AI scraping the internet) that refrigerating granulated bouillon might actually encourage clumping.
The best by date on the chicken one I just finished is January 2027, so I know its not that.
Cant seem to find anything solid in a web search.
I keep granulated bouillon on hand for use in recipes, using them in place of salt for more flavor than just salt. I dont use it all the time so a container will sit in my cabinet for some time. It seems invariably by the time I get to the bottom of the container it is clumping, becoming a semi-solid.
I recalled someone here talking about storing spices like onion powder, etc. in the fridge to keep it from clumping.
The label just says to keep in a cool dry place...apparently my cabinets in a climate controlled house isn't good enough. I have no problem with any other seasonings clumping and I buy those big Sam's club containers for the most used seasonings and they are stored for months if not a year or more and have no problem in the cabinet they are in with clumping or loss of overall quality. I usually buy the regular grocery store size jars of bouillon though (4 oz).
I know my options are to mark on the container the date when it was opened, then I'd have a gauge on how long before it started to clump and/or just go ahead and store in the fridge and see what happens, also marking the date opened; but wonder about other's experience. I keep better than bouillon in the fridge of course but read in a couple places (these days could be AI scraping the internet) that refrigerating granulated bouillon might actually encourage clumping.
The best by date on the chicken one I just finished is January 2027, so I know its not that.