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The sous chef who made me reconsider my salt game
We hired a new sous last month from a place in Portland, and during prep he watched me season a batch of stock and just said 'you're seasoning to taste, not to texture.' He explained he salts each layer as it goes in, so the final product has this depth I never got from fixing it at the end. Has anyone else tried building salt in stages instead of adjusting at the finish, or am I just late to the party?
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owens.anthony6d ago
Layer salting is older than your new sous chef, trust me. It's a decent trick if you're making something that simmers for hours, but for a quick pan sauce or weeknight stir fry, seasoning at the end works just fine. Sounds like he read one fancy cookbook and now he's dropping wisdom on everyone like he invented water. If your stock tasted good before, it wasn't broken.
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