Efficient garlic/salt shaker ideas for cooking

Food - recipes, reviews, and discussion
Post Reply
Message
Author
Stuart BeauneHead Niemtzow
Posts: 6250
Joined: April 29th, 2010, 1:36 pm

Efficient garlic/salt shaker ideas for cooking

#1 Post by Stuart BeauneHead Niemtzow » November 8th, 2018, 10:56 am

I have long kept a shaker of sea salt and one of garlic powder nearby when cooking. I've used those stainless ones with the handles.

But, they always seem to get corroded and clogged both inside the shakers and at the holes on top....

Any suggestions for better shakers, ie, things that aren't metal....and can store a good amount of salt/garlic powder..without corroding? Ceramic??

Or, am I missing a solution for avoiding the corrosion/clogging? (Other than constant cleaning).

User avatar
Victor Hong
Posts: 12868
Joined: May 30th, 2009, 1:34 pm

Re: Efficient garlic/salt shaker ideas for cooking

#2 Post by Victor Hong » November 8th, 2018, 11:15 am

Plastic grinders.
WineHunter.

User avatar
Poppy Davis
GCC Member
GCC Member
Posts: 4495
Joined: January 27th, 2009, 12:51 pm
Location: Los Angeles, CA

Re: Efficient garlic/salt shaker ideas for cooking

#3 Post by Poppy Davis » November 8th, 2018, 11:23 am

Get an Emile Henry salt pig. You'll have more control over your salt.
Poppy Davis Fruchtman, formerly ITB

Stuart BeauneHead Niemtzow
Posts: 6250
Joined: April 29th, 2010, 1:36 pm

Re: Efficient garlic/salt shaker ideas for cooking

#4 Post by Stuart BeauneHead Niemtzow » November 8th, 2018, 11:36 am

Am not looking for a grinder....shakers to use while cooking.

User avatar
Victor Hong
Posts: 12868
Joined: May 30th, 2009, 1:34 pm

Re: Efficient garlic/salt shaker ideas for cooking

#5 Post by Victor Hong » November 8th, 2018, 12:15 pm

Use a plastic grinder on coarse setting.
WineHunter.

Elliot Steele
Posts: 455
Joined: March 19th, 2016, 8:40 pm
Location: Sherman Oaks

Re: Efficient garlic/salt shaker ideas for cooking

#6 Post by Elliot Steele » November 8th, 2018, 12:23 pm

The problem you're having is that the steam from whatever you're cooking causes the granulated spices to clump and block the holes. Either just season from up higher or earlier in the process before the steam becomes an issue.

Stuart BeauneHead Niemtzow
Posts: 6250
Joined: April 29th, 2010, 1:36 pm

Re: Efficient garlic/salt shaker ideas for cooking

#7 Post by Stuart BeauneHead Niemtzow » November 8th, 2018, 12:28 pm

Thanks, Elliot. I always assumed it was the natural moisture in the air that did this? But...that's a new angle...and something to try not to do.

Since my wife uses them too, I'll try to figure out a way to blame her. pileon

Tom Blach
Posts: 2451
Joined: May 30th, 2009, 10:09 am

Re: Efficient garlic/salt shaker ideas for cooking

#8 Post by Tom Blach » November 11th, 2018, 3:17 pm

Garlic powder seems to me an abysmal sulphurous tainter of good food. Why not use the stuff fresh? though you can't shake it, I guess.

User avatar
RichardFlack
GCC Member
GCC Member
Posts: 728
Joined: June 4th, 2012, 10:41 pm
Location: Toronto

Re: Efficient garlic/salt shaker ideas for cooking

#9 Post by RichardFlack » November 11th, 2018, 7:40 pm

I don’t use garlic powder but for salt a good pinch or two from a small tub sprinkled over the pot works well. And you can season late in the cooking if you wish.

Stuart BeauneHead Niemtzow
Posts: 6250
Joined: April 29th, 2010, 1:36 pm

Re: Efficient garlic/salt shaker ideas for cooking

#10 Post by Stuart BeauneHead Niemtzow » November 12th, 2018, 10:41 am

Tom Blach wrote:
November 11th, 2018, 3:17 pm
Garlic powder seems to me an abysmal sulphurous tainter of good food. Why not use the stuff fresh? though you can't shake it, I guess.
I use fresh garlic whenever I can.

I use garlic powder to sprinkle on pizza and in dry rubs for curing and smoking meats. (My wife adds it to grilled meats before cooking, and it drives me nuts..as it burns).

It has its limited uses, especially where fresh garlic doesn't work too well.

User avatar
TimF
Posts: 3982
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: Efficient garlic/salt shaker ideas for cooking

#11 Post by TimF » November 12th, 2018, 5:05 pm

Granulated garlic is fine for rubs and such. Dick K sure loved his granulated garlic.

I got a salt pig a few years ago. I love it.
Tim F@itsch

User avatar
Victor Hong
Posts: 12868
Joined: May 30th, 2009, 1:34 pm

Re: Efficient garlic/salt shaker ideas for cooking

#12 Post by Victor Hong » November 14th, 2018, 4:15 am

Tom Blach wrote:
November 11th, 2018, 3:17 pm
........ an abysmal sulphurous tainter of good food.....
Maybe, the culprit is the eater, not the garlic powder. [snort.gif]
WineHunter.

User avatar
Glen Gold
GCC Member
GCC Member
Posts: 530
Joined: February 25th, 2014, 8:53 pm

Re: Efficient garlic/salt shaker ideas for cooking

#13 Post by Glen Gold » November 14th, 2018, 6:33 am

I have saved several friends from garlic powder by recommending this: https://secure.garlicgold.com/products/ ... OZ-EA.html

This product is organic, chopped, toasted garlic nuggets you can add either before or after cooking, depending on your preference. Comes out of a shaker container. You dont have to cut or time the cooking of the garlic.

I have no affiliation with the company but I did live in Ojai, where they were located and you always knew what day of the week they were toasting on.

G
Avatar = Jeremy from Peep Show.

Michae1 P0wers
GCC Member
GCC Member
Posts: 3779
Joined: March 6th, 2010, 1:47 pm
Location: St. Louis

Re: Efficient garlic/salt shaker ideas for cooking

#14 Post by Michae1 P0wers » November 14th, 2018, 7:42 am

I can't see the point in using salt in a shaker at all. Once I started using a bowl of salt for all cooking I never looked back. What's the advantage in a shaker, reducing use maybe? Even then it seems much harder to know how much you are using.

I tend to agree with others about garlic salt as well. For most garlic uses if I want it to be very fine rather than in pieces, I just make a paste with salt that blends into most dishes. It is an added step, but I've always found the flavor of fresh garlic to be worth the hassle. I do understand on dry rubs though.

Stuart BeauneHead Niemtzow
Posts: 6250
Joined: April 29th, 2010, 1:36 pm

Re: Efficient garlic/salt shaker ideas for cooking

#15 Post by Stuart BeauneHead Niemtzow » November 14th, 2018, 9:25 am

The purpose of a salt shaker is to have an even spread. Taking a pinch out of bowl and throwing it onto something cooking , cooked or about to be cooked isn't effective for that even spread. You can end up with a pile of salt in one bite and none in the next....

For many uses, it is not necessary or best. But, my question in the OP is to get an efficient salt shaker that doesn't corrode...not to discuss whether there are better methods to apply salt.

Does anyone have any ideas? (The suggestion about steam is a good one..I will take heed.)

Stuart BeauneHead Niemtzow
Posts: 6250
Joined: April 29th, 2010, 1:36 pm

Re: Efficient garlic/salt shaker ideas for cooking

#16 Post by Stuart BeauneHead Niemtzow » November 14th, 2018, 9:29 am

Glen Gold wrote:
November 14th, 2018, 6:33 am
I have saved several friends from garlic powder by recommending this: https://secure.garlicgold.com/products/ ... OZ-EA.html

This product is organic, chopped, toasted garlic nuggets you can add either before or after cooking, depending on your preference. Comes out of a shaker container. You dont have to cut or time the cooking of the garlic.

I have no affiliation with the company but I did live in Ojai, where they were located and you always knew what day of the week they were toasting on.

G
Thanks. Just ordered a bottle on Amazon....never heard of it...or really understand what it does vis a vis a powder...but am all bulbs on this.

Michae1 P0wers
GCC Member
GCC Member
Posts: 3779
Joined: March 6th, 2010, 1:47 pm
Location: St. Louis

Re: Efficient garlic/salt shaker ideas for cooking

#17 Post by Michae1 P0wers » November 14th, 2018, 11:56 am

Stuart BeauneHead Niemtzow wrote:
November 14th, 2018, 9:25 am
The purpose of a salt shaker is to have an even spread. Taking a pinch out of bowl and throwing it onto something cooking , cooked or about to be cooked isn't effective for that even spread. You can end up with a pile of salt in one bite and none in the next....

For many uses, it is not necessary or best. But, my question in the OP is to get an efficient salt shaker that doesn't corrode...not to discuss whether there are better methods to apply salt.

Does anyone have any ideas? (The suggestion about steam is a good one..I will take heed.)
Thanks, I was honestly curious. I've never found it to be a problem to sprinkle by hand. It can be a messier option for sure, as sprinkling by hand often results in salt falling onto the stovetop. I've always found it more precise to sprinkle by hand and harder to gauge amount from a shaker.

Post Reply

Return to “Epicurean Exploits”