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PSA: I keep seeing people mess up their pan sauces with cold butter
Worked a busy Saturday night and saw three different cooks add cold, hard butter straight from the walk-in. It breaks the sauce every time. You have to use room temp butter, cut into small pieces. I learned this the hard way during a rush about six months ago. My sauce split and the chef made me start over. It wastes time and product. Has anyone else found a good way to keep softened butter ready during service?
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johnfoster1mo ago
Just leave a stick on the line, wrapped in a towel.
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jamesmason1mo agoTop Commenter
That's a rough spot to be in, @johnfoster. Had a similar thing happen with a busted latch on my old toolbox. Sometimes the simplest fix is the only one that works when you're stuck. Hope the towel trick holds up for you.
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