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That sous chef told me to stop over-seasoning my fish 2 years ago and I finally listened
I was pan-searing salmon at the restaurant in Portland and she just watched me salt it like 4 times. She said "bro you're killing the flavor, the fish tastes like salt" and I got defensive but tried it her way the next day. I cut the salt by half and let the natural taste come through plus a little lemon zest. Now I get way less complaints about stuff being too salty, has anyone else had to unlearn a bad habit from culinary school?
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jones.grace10h agoMost Upvoted
Read in a food science book that salt actually masks more delicate flavors, crazy how that works.
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