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    • morwenna
    • By morwenna 8th Dec 07, 1:05 PM
    • 843 Posts
    • 4,587 Thanks
    morwenna
    • #2
    • 8th Dec 07, 1:05 PM
    • #2
    • 8th Dec 07, 1:05 PM
    Put some grains of rice in your salt cellar. Absorbs any moistue, but are too big to come ot of the hole. Keep the pack in the airing cupboard or similar??
  • Thomas99
    • #3
    • 8th Dec 07, 1:06 PM
    • #3
    • 8th Dec 07, 1:06 PM
    I am having problem lately with cooking salt!

    Despite changing to new box / new pack , it gets wet!

    any clever ideas to keep salt dry and free flowing
    Originally posted by euglycaemia
    Check the damp coarse in your dwelling.
    • malcolm000
    • By malcolm000 8th Dec 07, 1:06 PM
    • 103 Posts
    • 37 Thanks
    malcolm000
    • #4
    • 8th Dec 07, 1:06 PM
    • #4
    • 8th Dec 07, 1:06 PM
    I sit the box on top of a radiator and that seems to keep the moisture away. Could alternatively wrap the box in a food bag after it's dried out.
    • Sazbo
    • By Sazbo 8th Dec 07, 1:25 PM
    • 4,666 Posts
    • 14,628 Thanks
    Sazbo
    • #5
    • 8th Dec 07, 1:25 PM
    • #5
    • 8th Dec 07, 1:25 PM
    My mum also puts grains of rice in her salt cellar. Uncooked, obviously

    Sazx
    • salster
    • By salster 8th Dec 07, 2:16 PM
    • 174 Posts
    • 459 Thanks
    salster
    • #6
    • 8th Dec 07, 2:16 PM
    • #6
    • 8th Dec 07, 2:16 PM
    Put some grains of rice in your salt cellar. Absorbs any moistue, but are too big to come ot of the hole. Keep the pack in the airing cupboard or similar??
    Originally posted by morwenna
    My parents always put rice in their salt cellars and we always had free flowing salt.
    Last edited by salster; 08-12-2007 at 5:58 PM.
  • champys
    • #7
    • 8th Dec 07, 5:43 PM
    • #7
    • 8th Dec 07, 5:43 PM
    It also helps to use a salt shaker with fairly large holes. You don't risk too much coming out if the salt is damp. Still add the rice, though - it does work.
    • JoeyEmma
    • By JoeyEmma 8th Dec 07, 6:00 PM
    • 912 Posts
    • 1,499 Thanks
    JoeyEmma
    • #8
    • 8th Dec 07, 6:00 PM
    • #8
    • 8th Dec 07, 6:00 PM
    If you use a terracota salt pig, the clay absorbs the moisture and keeps the salt dry.
    • Bonbon
    • By Bonbon 8th Dec 07, 6:09 PM
    • 532 Posts
    • 588 Thanks
    Bonbon
    • #9
    • 8th Dec 07, 6:09 PM
    • #9
    • 8th Dec 07, 6:09 PM
    I use the same method as malcolm000...... on the radiator. I've tried other methods and they didn't work.
  • Jolanta Nowak
    Yep... and after you've 'kept it dry', throw it away.

    Far too much salt used in cooking these days. We've been brainwashed by the 'food industry' into thinking we need it. We don't. It masks the true, sometimes subtle flavour of natural ingredients and leads to all kinds of illness.

    Rid your kitchen of it.
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