What can you do to make them get/stay crisp when the weather is a bit humid?

  • Posted by: Vicki
  • April 4, 2016
  • 1030 views
  • 4 Comments
Coconut Tuiles
Recipe question for: Coconut Tuiles

4 Comments

702551 April 7, 2016
Silica gel packets are frequently used as desiccants in Asia to mitigate high humidity for things like cookies, crackers, chips, dried noodles, etc. Silica gel is non-toxic but inedible (it absorbs water).

You can often reuse silica gel packets left over from food packages, or you can buy online (I'm sure Amazon has a selection of silica gel packets). I believe some people revive old silica gel packets by tossing them into an oven that is barely lukewarm (like after it has been turned off and is cooling down) to evaporate some of the accumulated moisture.
 
Shuna L. April 7, 2016
Hello Vicki,
This is a most excellent question!
Tiles are incredibly challenging when humidity strikes, no doubt!

1. Keep your baked tiles in a glass or hard clear plastic vessel with a tight fitting lid. If the lid is rubber or plastic, fashion a aluminum foil lid under the actual lid. Line vessel with parchment paper.

2. Make absolutely sure the tiles are cooled down completely before putting them away.

3. Look into buying "desiccant" in bulk if you need to keep a lot of tiles crispy in humid areas. You could also get packaged desiccant which is safer to use around food, as it's not safe to eat. This is the little packet of mysteriousness you find in a lot of Japanese food packages, or your jar of vitamins...

I hope this helps! I have eschewed tiles in the recent past because they are tricky, even in the best of weather conditions. But o, how they are deliciously delicate!
 
Vicki April 8, 2016
Thanks to everyone for all the suggestions. I had thought about the desiccant approach.
 
Lindsay-Jean H. April 7, 2016
While not specifically about tuiles, these threads on keeping cookies crisp might help: https://food52.com/hotline/14993-how-do-i-make-and-keep-cookies-crisp and https://food52.com/hotline/4738-does-major-humidity-need-to-be-accounted-for-when-baking
 
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