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Vent: overheard a line cook say 'salt is salt' last night and it got under my skin
I was doing a prep check and heard one of my guys tell the new kid that salt doesn't matter, just grab the cheapest box. I've been in kitchens for 12 years and that kind of thinking leads to flat food every time. How do you guys handle teaching the basics without sounding like a jerk?
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cora8135d ago
Think about how salt behaves differently depending on when you add it during cooking, not just what brand you buy.
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Timing REALLY matters too, but so does the type of salt. Table salt, kosher, and sea salt all pack differently in a spoon, so swapping them one for one messes up your seasoning. That new kid should learn that a pinch of one isn't the same as a pinch of another. Plus, cheap salt can have additives that leave a weird aftertaste in some dishes. You can fix the flat food problem by having the kid taste the difference side by side, then it clicks without you having to lecture. Just keep the lesson short and let the food do the talking.
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