|My salt of choice|
If you're cooking something like a burger or meatball and want to check your seasoning, follow this trick - make a teeny tiny meatball, pop it on a saucer, and microwave it for 30 seconds or so. cut it in half to make sure it's cooked through, and then taste for seasoning. It will likely be tough and dry from being nuked, but again, you can make sure your flavor profile is right. If you do these things, you'll probably never need to have the salt & pepper shaker on your table.
In regards to seasonings, I ONLY use coarse kosher salt, or freshly ground salt crystals. Table salt is, in my opinion, terrible tasting and a very easy way to make your food taste too salty. As for black pepper, always use freshly ground. For oil, I try to always use Extra Virgin Olive Oil (or as Rachel Ray would say, EVOO). If you need an oil without such a dominant flavor, I use canola.
|Everyone has room for fresh herbs!|