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Line cook at a spot in Charlotte said he tastes every sauce 3 times before service
I was grabbing a beer after my shift and got talking to this guy who works at a place uptown. He said his old chef made everyone taste each sauce at three points, right after mixing, 20 minutes in, and once more before the doors open, because salt and acid keep shifting as things sit. I always just taste once and call it good, so now I'm wondering how much I've been missing on my own sauces. Does anyone else do the multi taste thing or is that overkill for a small kitchen?
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scott.alex6d ago
Heard a chef on a podcast say salt and acid keep settling so he tastes twice.
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