Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Food Grade Silicon Dioxide

I make in small batches, couple pounds at a time, a garlic seasoning and here in balmy Florida it tends to cake up.  I know that silicon dioxide is an anti caking agent for food, but when I google it there are many choices and I am confused. Any thoughts or source are appreciated. TIA


  • yzziyzzi Posts: 1,250
    I got no idea on the silicon dioxide, but if you use a shaker, you can mix some uncooked rice in there. It's supposed to prevent taking as well, probably due to soaking up any moisture. My school cafeteria always had rice in the salt shakers.
    Dunedin, FL
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