Unpopular opinion: I think the 'no salt until the end' rule is a mistake

I was working a station at a place in Chicago about 6 months ago, and the head chef saw me seasoning my mirepoix before sweating it down. He actually stopped service to say, 'You're locking in the bitterness, start over.' I mean, I've always found it builds a better base flavor layer, so what's the real harm in breaking that old school rule?

4 comments

4 Comments

james_ramirez1mo ago

Stopping the whole service over that is insane. The bitterness thing is a myth, it just seasons the vegetables. Your chef sounds like he was on a power trip more than anything. Building flavor early is cooking 101.

terrywilson1mo ago

Calling it a myth is just wrong. Burnt garlic absolutely turns bitter and ruins a dish. That chef was right to stop service over a messed up base.

jenniferb5323d ago

Grab a microscope and check @amy975's garlic next time because she's got the right idea. Burnt garlic is nasty and you can't fix it. Saying bitterness is a myth is like saying mold just seasons bread. There's a huge gap between a little browning and full on charring. Sounds like whoever made that call has been eating their own cooking too long and can't taste the difference anymore. Keep telling yourself it's fine while the rest of us gag on your burnt garlic sauce.

amy97523d ago

Goodness, that is a big claim calling it a myth. I'd love to hear more about your process - when you say it just seasons the vegetables, are you talking about a light sweat or an actual browning with some black bits forming? Because in my experience, there's a world of difference between properly toasting garlic for depth and accidentally scorching it. That bitter, acrid taste is not something you can easily cover up later, especially in a delicate sauce or a simple dish where the ingredients speak for themselves. So I'm genuinely curious, what kind of dishes are you making where burnt garlic doesn't ruin things?