Episode Details

How do you fix clumped edible glitter? Mostly, you don't. You prevent it, and you can prevent it completely. The clump is moisture. Category storage guidance is blunt that clumping is caused by moisture and almost nothing else: steam from a glass washer, a wet bar spoon, damp fingers, a warm humid room. The mineral itself is not harmed — its safety data sheet describes a powder that is almost insoluble in water and chemically stable — so a clump is powder holding hands through damp, the way sand does at the beach. But no published procedure exists for drying a damp jar back to new, and the same guidance lists clumping, dull colour and any off smell as signs of quality loss that mean the product should not go on food. So the ladder is short: soft lumps that break to clean, free-flowing powder through a dry sieve are a judgement call you make with your eyes and nose; a solid rock, or anything dull, gritty or smelly, is finished, and half a 10 gram jar is about $7.50 of lesson. In this episode: - How a jar that was new in summer became one rock by a bachelorette party - Dana's winning round: a bar is the wettest room in the building, so storage becomes portioning - The 4 gram service portion for a 40-drink night, and why it never goes back into the jar - What a clump does in the glass if you serve it anyway - A five-line prevention checklist for the dry-store door Who should skip it: bars doing one shimmer drink a month, and any set-up with no dry store. MONÉGASQUE 10 gram drink glitters are on Amazon at $14.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table.