Had a line cook tell me my beurre blanc was too salty and he was right

I've been making beurre blanc the same way for 8 years and never questioned it. This 22 year old kid at my place in Portland tried a spoonful and just said "that's way too much salt" without any attitude. I rechecked my recipe and he was dead on, I've been over-salting for years without noticing. Anyone else have a junior cook catch something obvious you were missing?

1 comments

1 Comment

skyler_kelly693h ago

Call me crazy but getting called out by a younger cook is actually a blessing in disguise. In my experience those fresh eyes catch things we've just gotten too used to over time. Take it as a win that someone cared enough to speak up.