To avoid contaminating our salt box when seasoning raw meat, poultry, or fish, we mix fresh ground pepper and salt (a ratio of 1 part pepper to 4 parts kosher salt is ideal) in a small bowl or ramekin. This way we can keep reaching into the bowl without having to constantly wash our hands.
Avoiding Oversalting Why do some recipes include a specific amount of salt and then instruct that you “season to taste”? It helps prevent oversalting. Because slight variations in ingredients and cooking times affect the saltiness of a dish, it’s best to hold back on fully seasoning until the very end.