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That one regular who taught me to trust the fish counter
Had a guy come in last Tuesday, older fella, always orders the same salmon dish. He pulled me aside and said the fish was dry two nights in a row. I got defensive at first, wanted to blame the supplier. But he just pointed at the cooling rack and said, 'you're resting it too long.' Dude was right. I was letting it sit 8 minutes because that's what I read online. Cut it down to 4 and the texture totally changed. Now I test every protein with my finger before it hits the pass. Best free lesson I've gotten in 12 years of cooking. Anyone else have a regular who knew more than the chef?
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smith.ray2mo ago
Fair play to the guy, but I read that same resting tip and it works fine for me. Maybe your stove runs hotter or your cuts are thinner. Every kitchen's a little different.
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