My instinct would be to store it in the fridge, and then let it warm up to room temperature when you're ready to use it. It's what I do with sesame oil.
To disable ads, please log-in.
I made hummus tonight and got quite a workout trying to stir up the tahini. Should I keep it in the fridge or in the cupboard? I've always kept it in the fridge but just noticed that the label does not say to refrigerate after opening. Since I don't use it that often, figured fridge was better?
It seems to separate if at room temperature, but it turns to sludge in the fridge with lots of solids at the bottom. I need a skinnier whisk for my hand held blender to stir that up.
Where do you keep yours?
My instinct would be to store it in the fridge, and then let it warm up to room temperature when you're ready to use it. It's what I do with sesame oil.
At least I don't leave slime trails.
http://wholecog.wordpress.com/
2009 Giant Avail 3 |Specialized Jett 143
2013 Charge Filter Apex| Specialized Jett 143
1996(?) Giant Iguana 630|Specialized Riva
Saving for the next one...
The cooler temp in the fridge will delay the oil getting rancid--although I guess it depends on the temp in your house.
Each day is a gift, that's why it is called the present.
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.
Speed comes from what you put behind you. - Judi Ketteler
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!]
All you need is love...la-dee-da-dee-da...all you need is love!
Margo! Thanks for reminding me, ah, living on or near tahiniland
http://earthquake.usgs.gov/regional/nca/qmap/
Fancy Schmancy Custom Road bike ~ Mondonico Futura Legero
Found on side of the road bike ~ Motobecane Mixte
Gravel bike ~ Salsa Vaya
Favorite bike ~ Soma Buena Vista mixte
Folder ~ Brompton
N+1 ~ My seat on the Rover recumbent tandem
https://www.instagram.com/pugsley_adventuredog/
All of life is just physics!
Liquifaction in an earthquake is just separated tahini in the MACRO!
All you need is love...la-dee-da-dee-da...all you need is love!
Speed comes from what you put behind you. - Judi Ketteler
Right! Of course if you just eat it when it is new it doesn't get rancid!
Each day is a gift, that's why it is called the present.
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.
All you need is love...la-dee-da-dee-da...all you need is love!
I've always left it in the cupboard at room temp and it's done fine. I don't eat quite as much as the poster directly before me, but probably go through a container in a few months, max
2007 Rivendell Glorius/Trico gel with cutout (not made any more apparently)
2005 Specialized Sequoia Comp/Specialized Dolce
2006 Kona Cinder Cone/another Trico gel
1986? Bridgestone mixte/Brooks B72
1991 Bridgestone 300 Xtracycle/Terry Gelissimo
I've never made baba ganoush, But several years ago when I watched the DVD of "Bend it Like Beckham" one of the "extras" on that DVD was one of the actresses from the movie making it - like a typical cooking video. I needed to return it to the library, and never noted the ingredients. I'll have to get that DVD back if they still have it. It looked delicious.