Ingredients
Preparation
Clogged shaker
Step 1
Salt shakers clog when the salt becomes moist. You can overcome this problem by putting 1/2 teaspoon raw rice or a tiny bit of blotter paper into the salt shaker. Or mix about 1 tablespoon cornstarch into a normal-sized box of salt; it will pour freely.
Step 2
Put about 1/2 teaspoon whole peppercorns into a pepper shaker and not only will it keep the pepper pouring, it will also impart a lovely fresh-pepper smell, if your nose can detect that sort of thing.
Have one kind, need another
Step 3
For most cooking you can substitute kosher and table salt for each other. It’s generally recommended to use 1 1/4 to 1 1/2 teaspoons kosher salt for every 1 teaspoon table salt. Sea salt can also be substituted. However, how finely or coarsely it’s ground will, of course, affect its measurement. Table salt is generally not recommended for pickling or canning because it usually has anticaking agents. These aren’t harmful, but they are not water-soluble and will collect on the bottom of your jar and look a bit odd. Either kosher or pickling salt should be used. (And pickling salt can be used in any other cooking as well, although, of course, it is more likely to cake.)
Step 4
Black and white pepper can be substituted for each other. Black pepper has a slightly stronger flavor, but most sources recommend substituting equal amounts. Obviously, if you’re adding to taste, you might want to use a bit less black pepper to begin with.
