Using the Grinders When Recipes Call for Specific Measurements

[babywings76]

I am curious how everyone handles measuring out salt and pepper for their recipes at a show. When it calls for it, I love to use our S&P of course, but am wondering how best to measure it. Do you improvise on how many twists you think it takes to reach the amount? Or do you grind it into a prep bowl and then really measure? Or do you use the host's S&P?

 

[ChefPaulaB]

I usually don't measure, just grind a few times and move on, that's how I salt and pepper at home so that's how I do it at shows. Unless it's for baking and then I use a canned salt and measure. Oh, and I usually have the grinders setting out for the taste testing in case anyone wants to add more to their serving.

 

[ChefBeckyD]

Ditto what Paula said.

 

[Lindsay]

I don't have our grinders yet (love them though - they are so handsome!) But, I'm a touch OCD :blushing: so I thought I'd share what I did with my grinder at home. I counted the number of grinds it took to reach 1 tablespoon (I think it was 15) and then wrote that on a small piece of paper that I taped to the grinder (need to redo it with my label-maker once we unpack it...). Anyway, it's an easy trick.

 

[Amanda Goode]

Hi there! Great question! When it comes to measuring out salt and pepper for recipes during a show, I like to use our S&P as well. I find that it's more accurate to grind it into a prep bowl and then measure out the desired amount. This ensures that I'm using the exact measurement called for in the recipe. Of course, if the host has their own S&P, I'm more than happy to use it as well. It's always good to have options! Happy cooking!