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The sous chef at work told me I was over-salting my pasta water
He just said 'hey, think about what that salt is actually doing' and walked off. Started using half as much and my sauces actually taste more balanced now. Has anyone else gotten a weirdly vague piece of kitchen advice that ended up making total sense?
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the_spencer24d ago
Read a food blog that said exactly this.
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craig.john24d ago
Nah man, food blogs are about recipes not cultural observations.
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roberts9524d ago
Yeah that tracks honestly. I've seen the same thing pop up in a few different places lately and it's kind of refreshing to see someone say it outright instead of just dancing around the obvious. Like we've all been there where you read something and it just clicks because someone finally put words to what you were already thinking. Feels good to know other people are noticing the same stuff.
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