Tahini storage

[OakLeaf]

Frig. I haven't had an issue with it getting sludgey. Still, I wouldn't dare try to stir any nut butter with a stick blender, even at room temperature - I've burned up way too many full-sized blender motors in my lifetime, blending things that were not nearly as thick.

I rarely even buy tahini any more, I just make it up as needed from hulled sesame seeds (which I also store in the frig). But what I do with peanut or almond butter when I bring it home is turn the jar upside down for a day or two - if it's been on the store shelves for a while and is really hard at the bottom, I might do that once or twice more - then stir it thoroughly with a butter knife before putting it in the frig.

[margo49]

We here in The Middle East don't keep it in the frig.
As to separation - this is a sign that it is good stuff. To "re-integrate" it's best not to try to stir round-and-round but to use an up-and-down motion (eg of a whisk or a fork).

[This up-and-down wave generates liquifaction in an earthquake by the way - but that's the New Zealander in me talking!]

[Trek420]

This up-and-down wave generates liquifaction in an earthquake by the way - but that's the New Zealander in me talking!

Margo! Thanks for reminding me, ah, living on or near tahiniland

http://earthquake.usgs.gov/regional/nca/qmap/

[margo49]

All of life is just physics!
Liquifaction in an earthquake is just separated tahini in the MACRO!

[OakLeaf]

All of life is just physics!

Except for the parts that are chemistry (yeah, I know at the submolecular level it's all the same). There in the middle east, how long does a jar of tahini last you? Here in the mideast USA, a 12-oz jar might last a year or longer. I'll still keep it in the frig.

[malkin]

Right! Of course if you just eat it when it is new it doesn't get rancid!

[margo49]

1 kg jar lasts a bit over a week so we buy one every week.
We make our own hummus twice a week and also eggplant/aubergine + tahini on Fridays.
And an occasional salad or steam vegetable dressing with miso+tahini. (Learned that last one in a White Sikh restaurant in Berkeley, Ca, circa 1980 and thought I had died and gone to heaven.