My sous chef told me to add a cup of salt to the bread dough as a 'secret trick' and I almost served bricks

3 comments

3 Comments

the_paul2mo ago

My first chef did that with biscuits.

ward.kim2mo ago

Yeah, it's a classic move. He'd always say the lamination was key, so he'd fold the dough like a dozen times. Made them so flaky they'd practically explode in the oven, lol.

daniel_gonzalez2mo ago

What is it with chefs and these crazy tests for new people? I had a guy tell me to whip egg whites in a copper bowl that he secretly rubbed with vinegar, total disaster. It's like they get off on watching stuff fail. That story from @ward.kim about the lamination is the GOOD kind of trick, where it actually makes sense and makes the food better. Salting dough into bricks is just sabotage.