I've never had too much of a problem with that but I use terracotta humidifiers on my jar of brown sugar. Soak them for like ten minutes every few months and it keeps it clump free. It even makes the big solid unusable chunks bounce back if you've got some ancient shit around.
Desiccant packs, and vacuum seal if you're storing it for more than 4 months. I recommend this brand because they aren't made in China. https://www.amazon.com/dp/B00E880DYS
What kind of cheese do you use and how long do you microwave the rice?
I never even knew this was a problem. I make a blend of nearly 20 quasi "Italian" herbs that I use in salad dressings, and while I have the occasional clump, it's never failed to declump just by shaking. Are you in some insane high humidity region or something?
I like to buy cheddar and shred it myself, also it depends on the heat settings of your microwave but I do 2-3 minutes depending on the quantity of rice.
Thank you for the recs.
without powerleveling too much, yes.
Dry everything up.
I see. Cheese is added after, right?
Yep it melts when you mix it in.
Use a less pungent sauce like tamari or just light soy sauce.
Maggi Seasoning is another soy-sauce-alike that you can use less of for similar effects.
The trick to actually balance it out would be to water it down or draw attention elsewhere. Add honey and it becomes "teriyaki"-ish. You could add tomato, garlic, ginger, fruit juice, beer, wine, almost anything. Basically, distract from the flavor. Directions to go can be sweet, tomato, garlic, spice, sour. Lots compliments soy sauce, that's one of the reasons it's so loved.
Oh Maggi. That's a good thing to buy for poor students. You can get a huge bottle for NOTHING! Frying up some cold rice while splashing Maggi on it is a decent struggle meal.
my food hack: use a cheese grater to mince your sauce ingredients
Especially useful for things like sauces and risotto.
Get a microplane grater, nigga!
You use a micro-plane for onions? I don't think that's what you mean, but that's what I am saying. To use a box grater for your risotto is really perfect imo because the shape lets you get good leverage to grate and secure your grip. And a box grater cuts it fine enough for onions, unless you're very good with a knife you wont ever be able to cut the onions small enough to melt into the rice properly. And it would take too long to use a micro-plane. For small things like garlic micro-plane is awesome, and other than some spices like nutmeg, hard cheeses, zesting citrus or rock salt I don't really use my micro-plane for anything else. If I ever find somewhere that sells fresh wasabi or I manage to grow some (whichever comes first) I would want to get a wasabi grater and I would also use it for my garlic instead.
Usually not, but now that you point it out, that might actually be good if you wanted to put onions in risotto. That might actually be a good idea.
