Sep 26, 2017
We teach a lot of cooking classes in large kitchens with teams cooking the same dishes at 4 or 5 stations around the kitchen. And like all executive chefs in restaurants, we carry around plastic tasting spoons so we can taste what's going on inside each teams' pots. The surprising this that we are the only ones in the kitchen actually tasting what's being cooked. Most students, like most home cooks, don't taste along the way. So does it need more salt, pepper, lemon, cream, thyme, or dijon? The only way to know is to taste it long before it gets to the table to serve. Sitting down to eat with your family or company is not the time to discover that your stew, soup, or chicken salad needs a flavor adjustment.