Episode Details

Can you store edible glitter in the fridge? No, and the reason is water in a different disguise. Category storage guidance answers this question with a flat no: a fridge introduces condensation the moment the container comes out into warm air, and condensation is moisture, and moisture is the one thing that clumps this powder. Take a cold glass out of the fridge and it fogs; do that to a jar of powder and the jar fogs outside, then fogs inside the second you open it. Every trip to the fridge puts a little water in the jar. The chocolate guides say the same about a dusted finish — refrigerated chocolate carries condensation that ruins it. The right home is a cool, dry cupboard, roughly 15 to 20 degrees Celsius and under 60 percent humidity, away from the stove, the kettle and the dishwasher, sealed tight and opened with a dry spoon. In a hot July kitchen that number is a target, not a rule: the cupboard farthest from the oven is still better than the fridge, because warm-and-dry is a mild problem and cold-then-wet is the whole problem. In this episode: - Why a cold jar fogs, inside and out - The storage numbers, and what they mean in a summer kitchen - Dana's winning round: my kitchen is hotter than 20 degrees for three months a year - What the mineral does and does not do over time - Why the date on the package is the only shelf-life answer this show gives Who should skip it: damp basements and garages as storage, and any jar that has already clumped in the fridge. MONÉGASQUE Iridescent Butterfly 10 gram is 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.