A sous in Portland told me to taste before I adjust, best advice I got

I used to just add salt and pepper to everything out of habit. This sous from Portland told me to stop and taste the base first, took a second and realized I was masking the stock. Now I adjust after I taste, and my soups actually have depth. Anyone else get a simple comment that changed their whole approach?

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the_paul1d ago

Kept thinking about this after I read it, because the same thing happens outside the kitchen honestly. People pile on more when something feels off instead of just pausing to see what's already there, whether it's adding stuff to a room or over-explaining a point in a conversation. Tasting first is really just paying attention, and most of us skip that step out of habit.

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