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Pampered Chef: Using the grinders when recipes call for specific measurements

  1. babywings76

    babywings76 Legend Member Gold Member

    7,306
    59
    I am curious how everyone handles measuring out salt and pepper for their recipes at a show. When it calls for it, I love to use our S&P of course, but am wondering how best to measure it. Do you improvise on how many twists you think it takes to reach the amount? Or do you grind it into a prep bowl and then really measure? Or do you use the host's S&P?
     
    Oct 12, 2009
    #1
  2. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    I usually don't measure, just grind a few times and move on, that's how I salt and pepper at home so that's how I do it at shows. Unless it's for baking and then I use a canned salt and measure. Oh, and I usually have the grinders setting out for the taste testing in case anyone wants to add more to their serving.
     
    Oct 12, 2009
    #2
  3. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Ditto what Paula said. :D
     
    Oct 12, 2009
    #3
  4. Lindsay

    Lindsay Gold Member

    22
    0
    I don't have our grinders yet (love them though - they are so handsome!) But, I'm a touch OCD :blushing: so I thought I'd share what I did with my grinder at home. I counted the number of grinds it took to reach 1 tablespoon (I think it was 15) and then wrote that on a small piece of paper that I taped to the grinder (need to redo it with my label-maker once we unpack it...). Anyway, it's an easy trick.
     
    Oct 15, 2009
    #4
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