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Back in my dad's era, chefs always had sauces in squeeze bottles. Now I barely see them.
He used to tell me about keeping five different sauces ready to go for plating. Today, most places I visit make sauces to order or drizzle them with a spoon. It seems like the focus is on freshness and avoiding waste, which makes sense. But there was something fun about watching a chef quickly dot a plate with those bottles.
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skyler6073mo ago
Watching a chef quickly dot a plate, the visual was half the fun.
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william7913mo ago
Totally get that. Reminds me of my high school art teacher doing quick ink wash demos.
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the_miles3mo ago
Ugh that always looks like such a waste of time to me.
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