Fed up with your onion and garlic powder clumping? All you need is this one simple hack........

haaammit

haaammit

haaammit

Soldato
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I use garlic and onion powder in my cooking and I've always found that they both rapidly turn into rock hard lumps, meaning either I have to slice bits off to use, or bin and open new ones! I've seen a load of things to try, rice, cornflour, air-tight tubs, but none of them seemed to work. I now have the answer. Store them in the freezer! I've had a jar of each in the freezer, opened, for well over two weeks now and they both pour as easily and freely as when I opened them! I'm a convert! :)
 
Jeez - I was trying to be funny with a click-baity title. Sorry. I'll be more serious next time :p Anyway - the tip works!
No - it makes the clumped up stuff even more difficult to extract :(
 
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I have a large pestle and mortar takes like 10 seconds to put it back to powder.


Also my garlic powder doesn't clump up, onion powder does though but I don't tend to use that as often.
 
‘Dried’ powders should not be stored in a freezer.

Keep them in an airtight container and just agitate the powder with a spoon when necessary to use it.
 
I've never had this issue, though I do buy the garlic granules now because they seem a lot easier to sprinkle than the powder.
 
something daft already!! said:
Fresh garlic and onions tastes so much better than processed, dried stuff. It is a mark of someone who cares about the food prep and health.
Click to expand...
There are use cases for garlic powder where fresh garlic would burn. So I don't agree it's clear cut one is better than the other. It depends what you're cooking! I love garlic and get through a few bulbs a week
 
Invert the garlic powder bottle so that the (closed) cap is facing downwards. Bang on worktop a few times and then shake. Sorted!
 
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