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Watching a line cook in Denver just toss a handful of salt over his shoulder taught me more about seasoning than any recipe ever did.
He said 'the air needs it too' and now I always season my station, not just the food, because it changes how everything tastes from the first second it hits the pan.
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jamesf297d ago
It's about the vibe, not the waste.
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lily577d ago
Look that's just wasteful kitchen theater and it drives up costs for no real reason. Salt in the air doesn't season food, salt on the food does. All that does is make the floor slippery and waste product that someone else paid for. It's a messy habit dressed up as wisdom.
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