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My sous chef swore by salt timing, I laughed, then the gravy separated
He kept saying add salt at the start of the roux, not the end. I figured it didn't matter until Thursday's lunch service when I held it back. The gravy broke on the buffet line, looked like cloudy dishwater. Tried his way with a small batch of stock and butter, 2 minutes of whisking, no issue. Anyone else have a seasoning timing rule that actually changed your results?
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murphy.abby1d ago
Three quarts of stock in a roux that never set right because I added salt at the end, same dishwater look you described. Did you notice the salt timing change how the roux cooked at all before the liquid went in, like the flour browning differently? I'm trying to figure out if it's just about the starch or if the salt is doing something to the fat itself.
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