A line cook in Boise told me to stop tasting with a spoon

We were doing a big batch of chili for a catering job, maybe 40 gallons. I kept dipping a metal spoon in to check the heat. He grabbed a small plastic cup, filled it, and said 'Taste the whole thing, not just the top.' The chili at the bottom was way saltier. Now I always pull from the pot's center with a ladle. How do you guys make sure big batches are mixed right before service?

3 comments

3 Comments

ninas6715h ago

That plastic cup trick is a lifesaver, shows how easy it is to get fooled. riley43 is right about stirring a ton, but you gotta be careful with constant stirring once it's hot and thick like chili. You can actually break down the beans and meat too much if you're too rough with it. My method is to do a real deep mix right before it starts to simmer, then just let it cook. One last power-stir with a big paddle from the absolute bottom right before you kill the heat always finds any sneaky salt pockets.

riley4317h ago

Honestly, I just keep stirring. A lot. For something like chili, you gotta commit to mixing it almost constantly as it comes up to temp and then again right before you pull it. A ladle from the middle is better than a spoon off the top, but you still might miss a pocket at the very bottom. My move is to turn the heat off and do a full fold from bottom to top a dozen times. It's the only way to be sure.

clairen852h ago

Ever try using a big whisk for that final mix? Sounds weird for chili but it works. I'll do a few deep plunges with a giant balloon whisk right before service. It gets down to the bottom without tearing everything up like a paddle can. You find those salt pockets fast.