Loading…
3
My sous chef says weighing flour is a waste of time and honestly he might be right for our kitchen
He's been cooking 22 years and never touches a scale, just scoops by feel, and last Friday his biscuits came out better than my weighed batch in a blind taste test with the servers. I still think scales matter for pastry but I'm starting to wonder if I'm just slowing myself down on everyday stuff. Anyone else work with a feel cook who made them question their whole system?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.