I couldn't find my salt shaker last night, the big one i use for cooking, and had to reach in the box of salt and sprinkle it on the food.
I can't really regulate the amount that way and wondered what you guys do. It would never occur to me to use my hand to grab the salt when the shaker is so convenient, but Italians usually don't even own a shaker (If i ask for some salt at someone's house i usually get their cardboard kilo salt box with the top torn off where they dip in to salt their food while cooking.)
For me (sorry, i said this before) i just visualize the thickness of the food (in pot or pan) and shake as if i were salting in my dish, and if it's a deep pot, i do it twice or three times, as if it were three dishes of food one on top of the other - which, in the end, it is. I undersalt because of my own taste being for more heavily salted food than most like. I taste of course. Add along the way. etc. And then there's always a salt shaker on my table.
But i wonder if others do the same.
I find when i'm cooking my hands are always somewhat wet, and putting them in a salt box, i end up coating the whole finger in salt, not just where i pinch, and it clumps and it doesn't distribute as evenly over the food. I then have to rinse them yet again after salting. It's just annoying.
So how do you do it?
Just an idle sunday-morning question, when i should be doing a dozen other things and want to stall.