Shortcut: Seasoning Food in a Pinch

If you were to look at your recipes, you would start to notice a trend. When seasoning food with salt and pepper, the ratio is almost always two times the salt to one time the pepper.

So I’ve started using a shortcut. I wouldn’t say it’s life changing, but is is time saving – and sometimes those are the same thing!

I have a small ramekin (any small dish that fits on your stove will do) and I add to it 1/4 cup salt and 2 Tablespoons pepper. I stir it together and it is ready for me to just grab a pinch and sprinkle over my dishes. This is great if you are browning ground beef, sauteing vegetables, scrambling eggs, or getting a steak ready to grill. You can season your food as you cook & not have to think about it!

I prefer the pinch method when cooking, but if  you are someone who likes to measure when cooking, all you need to do is measure out the amount in the recipe.

For example, if a recipe calls for 1 teaspoon salt and 1/2 teaspoon pepper ~ just add 1 1/2 teaspoons for your salt and pepper mixture.

(Remember: Baking is a whole other ball game and requires precise measurements.)


    • When adding that pinch of your salt and pepper, make sure you are doing so from about 10 to 12 inches above the food. Holding it a little higher helps in even distribution.
    • Use Kosher salt or sea salt. Both types of salt are a large grain, making it easier to pick up in a pinch.
    • Season your meat with salt and pepper BEFORE you cook it. Raw meat absorbs it better than cooked meat, so you will need to use less.
    • Season your beans AFTER you cook them. Salt during the cooking process makes them harder to cook. I believe this, but not everyone does. However, I am right & they are wrong.
    • Tailor your mix to YOUR family’s taste. More pepper, less pepper, garlic powder, red pepper. Throw in whatever your family likes!

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  1. I like it!
    I’ll probably put it in an empty spice jar with a shaker top.
    I keep kosher salt in an empty spice jar, and also keep one with corn meal for shaking onto pans for pizza or artisan-type breads and one with flour for dough that’s just a touch too sticky or for slashing bread dough before baking.

  2. Amy, I LOVE the idea of a shaker with flour for bread! I always end up with a total mess of flour, which you know can end up drying it out. I think we are going to have some seriously streamlined kitchens, you & I! Andrea

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