"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-15-2008, 06:07 PM   #1
Assistant Cook
 
Join Date: Oct 2008
Posts: 1
Salt keepers

Does any one use a salt keeper? What are the pros and cons? Should I get a regular wood or olive wood. I am thinking about this one...any real life info would be greatly appreciated.

I know Berard makes one, William-Sonama and Bonjour.



thanks
Matt

CookKoch is offline   Reply With Quote
Old 10-15-2008, 09:11 PM   #2
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
I have a glass salt cellar I use for kosher salt.
LadyCook61 is offline   Reply With Quote
Old 10-15-2008, 09:31 PM   #3
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
I use an old glass jar with a cork stopper. Someday I will graduate to a real salt cellar....
To keep it "dry", I put a dessicant packet from some other package in the bottom and change it out every now and then. :)
GrillingFool is offline   Reply With Quote
Old 10-15-2008, 09:35 PM   #4
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
I have one that is ceramic and then a wooden box with 6 compartments..I love both..They keep the salt perfectly.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 10-16-2008, 09:00 AM   #5
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I have a ceramic salt pig, open on the front, sitting right next to the stove. Even in my HUMID Missouri summers, the salt in the pig never clumps. The salt shakers sit right next to the pig and get beads of water on top and the salt clogs the holes, but the pig salt is fine.

Somebody 'splain the physics/chemistry of that to me, please.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 10-16-2008, 09:33 AM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I just got a salt cellar. Prior to that I used a small, round tupperware container. The one I got has the sliding top on it and is wood. Amazon had two in this style, a small and a large. I got the small first and sent it back. It not only held a very small amount of salt, I could not comfortably get my fingers into it to grab a pinch. The large is more what I would call a medium size and is perfect.
I just got one of those Unicorn Magnum pepper grinders today. Very chintzy looking for the price, but man what I nice grind. At least they put the work into where it counts.

I have a couple tupperware salt and pepper shakers out by the grill. Basically just for hamburgers, as I season everything else inside the house. I keep them outside year round and never have a clumping problem.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-16-2008, 09:50 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
I have this one and I love it.

I prefer one with a lid so that insects and dust and other things can't get it.

The advantages of a salt cellar is that you have salt handy and you can just grab a pinch when you want.

There is no advantage of olive wood over other types of wood. It is just aesthetics.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-16-2008, 09:54 AM   #8
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Here's mine
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-16-2008, 10:03 AM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Quote:
Originally Posted by pacanis View Post
That is a nice looking one pacanis.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-16-2008, 10:15 AM   #10
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks GB. I needed one with a lid, too.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-16-2008, 10:16 AM   #11
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by GB View Post
I have this one and I love it.

I prefer one with a lid so that insects and dust and other things can't get it.

The advantages of a salt cellar is that you have salt handy and you can just grab a pinch when you want.

There is no advantage of olive wood over other types of wood. It is just aesthetics.
I have that one too but without a spoon. I had purchased it from Alton Brown's site about 4 yrs ago. It did not have a spoon with it. Now I know better if I want to buy anything else , use Amazon.
LadyCook61 is offline   Reply With Quote
Old 10-16-2008, 10:19 AM   #12
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Mine did not have the spoon either. I got mine from Altons site as well. I am glad I did not get a spoon with mine though. I would not use it. I like using my fingers.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-16-2008, 10:21 AM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,903
I have this one
Attached Images
 
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-16-2008, 10:26 AM   #14
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
How do you control the salt output on that Andy? I would think with holes that large and so many of them that is would be very easy to over salt something when you just want a little pinch.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-16-2008, 10:31 AM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,903
Just like anything else, you learn the nuances. The degree of tilt, the strength of the shake.

I've just never been comfortable with pinching for sanitary reasons.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-16-2008, 10:33 AM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Cool.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-16-2008, 10:33 AM   #17
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GB View Post
Mine did not have the spoon either. I got mine from Altons site as well. I am glad I did not get a spoon with mine though. I would not use it. I like using my fingers.
I kinda figured it didn't come with the spoon when I didn't see a slot in the lid, but I see that some cellars come with small spoons. Nice if your fingers are wet, but harder to control IMO.

Hey, that's sweet, Andy. It looks just like the red pepper flake and parmesan shakers at the pizza joints. Imagine that
Whatever works, right?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-16-2008, 10:36 AM   #18
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,468
I use a lidded glass salt cellar with the cutest tiny spoon. It is way easy to spoon out a tad of salt instead of dragging out my bag of kosher salt from the cupboard. I love salt, especially the large flaked kind.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-16-2008, 10:37 AM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,903
Quote:
Originally Posted by pacanis View Post
...Hey, that's sweet, Andy. It looks just like the red pepper flake and parmesan shakers at the pizza joints. Imagine that
Whatever works, right?

That's what it is, a cheese shaker. I had a smaller one that you sometimes see with pepper flakes in it but I had to refill it too often.

I just got a Magnum Plus. It sure cranks out a lot of pepper!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-16-2008, 11:43 AM   #20
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
I use a handmade ceramic honey jar that has a lid with a small opening on it's side so you can keep a spoon in it. I put a stainless steel teaspoon thats the size of a toddlers spoon in .
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Reply

Tags
olive wood box, salt box, salt keeper

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 06:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.