A lot of chefs in restaurants, when they create their tasting menus, don't seem to consider that. They're trying to impress with too many rich items.
More Quotes from Sally Schneider:
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.Sally Schneider
You can buy some amazing salts now, and they're completely easy to make. In fact you can smoke salt, yourself there's a very easy way to do it.
Sally Schneider
Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
Sally Schneider
But all that being said about modulation, if you're serving people delicious food, they won't complain.
Sally Schneider
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
Sally Schneider
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