Salt and Pepper, to taste
“Salt and Pepper, to taste”
Have you ever seen this in a recipe and gone what the….??!!??!!
Salt and Pepper, to taste
I get how frustrating unknown variables are. Believe me, I’m very much Type A when it comes to a lot of things. Not too long ago I would have been right there with you - just tell me how much to use in this recipe!!!!!!!
(Cue another Daniel Tiger song: Let’s count down, to calm down….5..4..3..2..1…)
Okay. Let’s take a step back and look at this.
We know that genes play a role in how we detect taste. We also know that taste preferences can change throughout our lifespan. And also that our taste for salt is acquired and can be reduced in just 8-12 weeks.
So many variables for just one seasoning. Use your imagination to add taste preference for pepper in that equation.
Individual (or family) preference for salt and pepper seasoning can vary significantly. When you think about the difficulty in finding a seasoning amount to please everyone, it just makes sense to use salt and pepper, to taste in a recipe.
So how can YOU figure how much salt and pepper YOU should add to a recipe?
First – what is the role of salt as an ingredient? Well, it helps to reduce bitter flavors AND highlights the tastes of the other ingredients in the recipe. As crazy as it sounds, salt to taste does not mean add salt until you can taste salty. Sometimes you just need to add a tiny pinch of salt to enhance or balance all the other tastes and flavors.
Want to learn more? Here is a good Food Science article from the Kitchn.
Second – what is the role of pepper as an ingredient? Pepper is a spice that can add more flavor to a dish. Just like other spices, some people love it and others find it distracting. And there is also a debate on whether or not it should be used as an all-purpose seasoning.
Here is another good article from the Kitchn to learn more about seasoning with pepper.
But what does this culinary dietitian do?
When I cook, I typically add a few shakes of my salt shaker (about ¼ teaspoon) and 5-7 turns of my pepper grinder (also about ¼ teaspoon). Side note – I typically cook to yield at least 6-8 servings.
More importantly, I always taste the item and repeat the process it needs more seasoning. Better yet, if my husband is available I have him taste the recipe since his taste buds are bit more sensitive than mine.
If I end up using more than my usual salt and pepper amount in a recipe, I make a note right on the recipe. One or two arrows next to salt and pepper, to taste is all it takes to jog my memory next time around.
Salt and Pepper, to taste - what should YOU do?
Scream and pull your hair out? Of course not!
Take a deep breath, do a little pep talk, and start experimenting with seasoning.
Remove a small portion of whatever you are cooking. Start with salt – maybe add a pinch or 1/8 teaspoon. Taste the sample and then the original. Which is better? If the sample tastes better, return to the original and adjust seasoning accordingly. Repeat the process as needed.
And then do the same with pepper until your dish has its desired heat. (Or don’t - leave out the pepper if you dislike it!)
Ultimately, less is more when it comes to seasoning for a crowd. When in doubt, under season the dish and set a salt shaker and/or pepper grinder on the dinner table.
As you experiment with salt and pepper quantities, you will get a better idea at what is a good starting point for you and your household. So – are you ready to give it a try?
A quick note from Lisa:
I worked on an inpatient cardiac floor and taught outpatient cardiac rehab for years. I can fully appreciate how shocking it must be that I mention seasoning with salt in this post. However, potassium from fruits and vegetables plays an often overlooked role in blood pressure control. And not everyone is salt-sensitive. But let’s save this deep dive for another post.
