Salt: Throw Away Your Salt Shakers
Throw away your salt shakers. Learn to measure with your eyes and hands. When you sprinkle salt, pepper and herbs from the holes of a container, you don’t really know how much you’re using. Also, you can accidentally spill in more than you intended. For kosher salt, buy a jar with a tight fitting lid and a mouth large enough to get your hand into. And, of course, if an exact measurement is required, dip your measuring spoon into the jar.
Investigate all the wonderful salt available—Maldon salt, grey sea salt, pink sea salt, Celtic Sea Salt, Cerulean Seas Sea Salt and many more. A salt mill is great for these salts. I use table salt only in a recipe that requires an easily dissolving salt. By the way, I have been looking everywhere for pretzel salt. Can’t find it.
Freshly ground pepper is a must. Grind it into a bowl or into your hand. (I know. It takes two hands to use the grinder. There is one out there that is operated by one hand.) Herbs. Again, use your fingers. Don’t just sprinkle them into a dish.
Pet peeve: Diners who salt their food before tasting it.