...but I always end up wasting so much of it. Let's say I'm preparing boneless, skinless chicken cutlets and I want to salt & pepper them before I bread them. What I typically do is grind some pepper into a very small bowl, spoon some coarse salt into another small bowl, and use my fingers to sprinkle the S&P on the chicken. That way I don't have to be concerned about contaminating the salt in the jar I keep it in, or messing up the pepper grinder with the "chicken stuff" on my hands. But I always have leftover S&P, which gets tossed out because it's been contaminated.
I suppose a one-handed battery operated pepper grinder could help, but not solve the problem entirely; I could handle the chicken with one hand and operate the pepper grinder with the other. But maybe there's a better way to get freshly ground pepper onto the meat. And what about the salt? Is there such a thing as a shaker that's designed specifically to work with coarse salt? I don't want to grind it -- I only want to sprinkle it on the chicken.
When handling raw meat or chicken, do you have any tricks or secrets for sprinkling S&P?
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