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When a recipe says salt and pepper to taste - what is the minimum amount that should be put in?

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seaglass Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 06:49 PM
Original message
When a recipe says salt and pepper to taste - what is the minimum amount that should be put in?
I do not want to taste raw food.

And if it says season well with salt and pepper, how much is that?

Anyone know?
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alphafemale Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 06:52 PM
Response to Original message
1. Underestimate. A sprinkle. You can add more later. Over doing either one will ruin a dish.
A pinch/ a couple shakes is probably fine to start with.
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seaglass Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 07:01 PM
Response to Reply #1
3. Yes that is my fear. I usually just sprinkle some in but I thought there might be some minimum
amount at least of salt.
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alphafemale Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 07:04 PM
Response to Reply #3
4. Taste it...after it's nearly done....and safe to do so.
If it needs more salt you can tell immediately.
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seaglass Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 07:05 PM
Response to Reply #4
6. Yes and then people can just add their own and I will know for next time. Thanks!
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Amerigo Vespucci Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 06:53 PM
Response to Original message
2. Depends on the food
There's no set amount.

You can start with 1/8 of a teaspoon...probably not enough to over-season anything...but it all depends on what you're seasoning.
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seaglass Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Nov-23-11 07:04 PM
Response to Reply #2
5. It's stuffing - caramelized onion and cornbread. The cornbread is actually corn muffins and very
Edited on Wed Nov-23-11 07:07 PM by seaglass
sweet so it could use some salt. I just don't want to put in too much. I will go for 1/8 s and 1/4 p. Thanks!

Ooops on edit 1/8 s and less p :-)
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HopeHoops Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 08:35 AM
Response to Original message
7. No salt. Lots of fresh-ground pepper.
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Bunny Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 08:37 AM
Response to Original message
8. One cup of each, then add more if you need it.
:9
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Hotler Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 10:42 AM
Response to Reply #8
9. One cup of each?
:spank: :rofl:
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 08:52 PM
Response to Reply #8
17. Damn. I think she's actually serious.
From reading her replies.
:eyes:
OK, I guess she's not pulling my leg.
Or else she's VERY good at it.
;-)
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Major Nikon Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 10:49 AM
Response to Original message
10. If it tastes like salt, you've used too much
So just a little short of that.
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MrsBrady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 12:07 PM
Response to Original message
11. salt and pepper to taste
means what it should taste like FOR YOU when you are done.
They are not asking you to eat raw food.

if you are not sure, then just put a little.
and then people can salt and pepper things the way they like it at the table.

I have one family member who has to have a low sodium diet. So we would just make everything
without it, and then we could all add it on our plate.
We would just let any guests know that they might want to add salt.
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Kali Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 12:18 PM
Response to Original message
12. the minimum would be none
when it is actually needed (for dough conditioning or something) the amount will be given. If it say to taste, that is what it means and it would be tasted at the time of serving, not raw. So it does not even need to be added at all, really. Can be added at the table by individual preference.

as a funny aside I was informed by someone from Europe (no idea if it is universal) that adding a lot of salt/pepper by diners at the table could be seen as insulting by the cook. so there you go, can't win:rofl:
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petronius Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 12:43 PM
Response to Reply #12
13. That's true - the reaction tends to look like this:
http://www.youtube.com/watch?v=MixYRIUzVXs

(A very funny clip from the show Chef!, in which a diner asks for salt without tasting the meal and Blackstock responds in volcanic fashion...)
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seaglass Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 08:53 PM
Response to Reply #12
18. I'm going to take it from now on as being none and let people add their own.
That makes the most sense. Thanks!
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 08:56 PM
Response to Reply #12
19. Adding salt IS considered to be 'gauche'.
You're insulting the cook.
But I do it anyway.
;-)
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-25-11 08:41 AM
Response to Reply #19
23. Only if you add it without first tasting it.
Edited on Fri Nov-25-11 08:44 AM by GoCubsGo
I think most chefs understand that people have different tolerances for salt. I find that the more I salt my food, the more I need salt on everything. I have been weaning myself off of the stuff, and food that used to taste normal is too salty for me now. Eating microwave popcorn is like chewing on a salt lick to me now. Bleech.
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RebelOne Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 07:54 PM
Response to Original message
14. To my taste, which is a lot of salt and pepper. n/t
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 08:05 PM
Response to Original message
15. I think you're pulling my leg.
Let go, please.
;-)
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seaglass Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-25-11 07:17 AM
Response to Reply #15
20. Haha - no I was serious. I am not a creative cook and need exact
measurements and instructions :-) Sometimes when I am cooking food I will taste it while it is cooking to see if it needs more spices but this had raw egg, cream and chicken stock and I could not taste it until it was done.
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UTUSN Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Nov-24-11 08:36 PM
Response to Original message
16. A coating of salt; a heavier coating of pepper. Mix. Repeat. n/t
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begin_within Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-25-11 07:51 AM
Response to Original message
21. If it doesn't give a specific amount, then don't add any. Let the eater add them.
It's far better to under-salt or under-pepper something than to overdo it. Yesterday my sister's fiance complained loudly about the deviled eggs being too salty.
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GoCubsGo Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-25-11 08:39 AM
Response to Reply #21
22. Yep, the minimum is "none".
Unless you are the only one who is going to eat it, let the everyone season their own. That's why we have salt and pepper shakers on the table. Otherwise, taste it while you are making it, and add according to your tastes.

This thread reminds me of the Food Network's "Chopped". One of the judges will snarl about how there is too much or not enough salt in the chef's dish, and one of the other judges will say, "No, it's seasoned perfectly." You can't win.
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sibelian Donating Member (543 posts) Send PM | Profile | Ignore Fri Nov-25-11 06:52 PM
Response to Original message
24. Some.

I'm sorry, that's my best answer.
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