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?

2 comments

2 Comments

james_ramirez5d 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.

terrywilson5d 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.