Do you use a salt bowl?
- Thread starter Lefty
- Start date
High Cheese
Saucier
I use a SS container with a lid. I'm very careful not to contaminate it and wash it when it's empties. Also, if I take too large of a pinch of salt, I will toss the rest and not put it back in the jar.
I only use Diamond Crystal kosher salt.
I only use Diamond Crystal kosher salt.
I have two, one for kosher salt that holds about 2 cups, and one for maldon salt that holds about a cup. Both are all wood so they don't corrode.
chowhound
New member
I have one salt box with kosher in it. I like it. I never need to reseason my food at the table, so it suits me fine. I keep a tupperware salt shaker (and pepper) out by the grill with regular salt in it. I use it for quickie, frozen burgers or wings if I think they need salt.
No salt bowl for me. I just use the Kosher salt box and pour out what I need. It has shaker holes as well as pour opening. I tried the bowl once or twice, but felt the opportunity for cross contamination was too high, so I went back to my original method. I can see times when it would be nice, but still don't see a need to have it as any sort of time saver. I'm a hobbyist, not a full time chef or cook.
Calicolady
New member
No bowl. I use the canister for boiled water, the 4 oz. shaker I keep on the stove and the small shaker on the table.
For pepper, I buy peppercorns and grind about 8 oz at a time.
I keep about 2 oz in a jar in my spice cabinet, and 2 oz whole and 2 oz ground in jars in the freezer, and 2 oz, in the shaker on the table.
For pepper, I buy peppercorns and grind about 8 oz at a time.
I keep about 2 oz in a jar in my spice cabinet, and 2 oz whole and 2 oz ground in jars in the freezer, and 2 oz, in the shaker on the table.
Wart
Banned
I use a stainless salt bowl with lid for Kosher salt.
I don't worry about cross contamination , much. I just make sure I don't stick spooge covered fingers in the bowl. And I don't return salt to the bowl.
The way I see it is there isn't much going to live let alone grow in a pure salt medium.
I don't worry about cross contamination , much. I just make sure I don't stick spooge covered fingers in the bowl. And I don't return salt to the bowl.
The way I see it is there isn't much going to live let alone grow in a pure salt medium.
Deadly Sushi
Formerly The Giant Mojito
I don't have one because there are too many gross people here and they will stick their grubby fingers in it. But I do put some in a tiny, little glass bowl as part of my mise en place.
I actually used to keep mine beside the sugar bowl which is similar looking to my salt bowls. They are however clearly marked but evidently not good enough for my wife who put a table spoon of what she though was sugar into my coffee that was actually kosher salt. 
I have a set of these http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=14613811&RN=204 I got them one Christmas from one of my kids or grand kids.
For the unwashed and foreign language impaired (me), could you give me the English translation of mise en place? I'll give you my Italian bread recipe in return. Deal?
OMG, I feel faint!! This has never happened - me telling someone else something about cooking? I will always love you for this, Joe!
OK, the only reason I know this is someone else told me what it is. It's a french term for a way to prep for cooking something. You measure, chop, slice, dice and lay out all of the ingredients in order in front of you before you begin cooking. Usually, you have a lot of small bowls just for this if you follow this method. I was told it is often done this way in restaurants. It's really good for me because I'm new to cooking and I forget key ingredients if I don't do this ahead of time.
And I'd love your Italian bread recipe.
OK, the only reason I know this is someone else told me what it is. It's a french term for a way to prep for cooking something. You measure, chop, slice, dice and lay out all of the ingredients in order in front of you before you begin cooking. Usually, you have a lot of small bowls just for this if you follow this method. I was told it is often done this way in restaurants. It's really good for me because I'm new to cooking and I forget key ingredients if I don't do this ahead of time.
And I'd love your Italian bread recipe.
I use the same method but didn't know it had a French name, but it figures. It seems that is what the French brought to cooking, formalizing it into their language.
That's true - the plainest stuff sounds fabulous in french! Because really, I think of this method as "assembly line style", but mise en place sounds way cooler!
). When cooking with a Wok you have to be ready to go as it is very fast.
chowhound
New member
I used to do that, take the lid off when I was cooking, but I'm basically a lazy soul and didn't like refilling it often, thus the saltbox I use now.