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Got called out for my stock game and it stung but helped
A regular at my old spot in Austin, a guy who used to run a kitchen himself, pulled me aside last month. He said my soups were good but the base was always the same, just tasted like 'brown water' every time. He was right, I was just reusing the same roasted bones and mirepoix scraps without thinking. I mean, I was on autopilot. So I started making a point to build a fresh pot every other day, really taking time to roast chicken wings for a lighter stock or use shrimp shells for a bisque. The difference is huge, the flavors are cleaner and you can actually taste the main ingredient now. It's more work, but it's worth it. Has anyone else had a basic habit they got lazy with that a customer actually pointed out?
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jamesm487d ago
Scraps are fine but you gotta refresh them. That old pot just gets tired and muddy. A clean start makes everything taste right.
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bell.laura17d ago
That guy did you a solid. Getting called out sucks but it's the best way to learn. Autopilot is the enemy in a kitchen, you just stop tasting your own food. Fresh batches are a game changer, even if it hurts the old wallet a bit.
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