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Tried the rice in my salt shaker trick from a diner in Tulsa, and now my eggs taste like a birthday cake
A waitress at a diner off Route 66 in Tulsa swore putting a few grains of rice in the salt shaker keeps it from clumping, so I did it at home last month. Three days later my fried eggs tasted sweet and my wife asked if I had switched to a new butter. Turns out the rice I grabbed was leftover jasmine from a takeout box, and the flavor had seeped into the salt. I dumped the whole shaker and washed it twice, but the smell stuck in the lid for a bit. Has anyone found a grain that keeps salt dry without leaving a taste behind, or should I just buy a shaker with a tighter cap?
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the_derek11d ago
Read somewhere that plain white rice works better for this since it doesn't have much smell to it, but honestly even that can pick up odors if it sits long enough. The real issue is that salt pulls moisture from the air and the rice just soaks up flavor along with it. A lot of folks use those little terra cotta discs instead, or just a few dry beans, and say they don't leave any taste. My grandma just kept her shaker half full and shook it every time she used it, said that was enough. Might be worth trying the cheap fix first before buying a new shaker with a gasket lid.
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