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Pro tip: a line cook at my first job told me my seasoning was "confident but wrong" and it stuck with me for 6 months
I was working grill at a spot in Amarillo and I thought I had salt dialed in. Then this guy Marcus, who had been cooking for 15 years, tasted my black beans and just said "confident but wrong" and walked off. I was mad for a week. But I started tasting everything twice, once hot and once after it sat for a minute, because salt hits different at 160 degrees than at room temp. Turns out I was nailing the taste on the line and sending out food that was flat by the time it got to the table. Anybody else get a one liner from an old cook that bugged them until they fixed the actual problem?
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