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A prep cook in Seattle taught me something about salt
I was working a pop-up event a few years back, and this prep cook, Maria, was seasoning a huge batch of soup base. She told me, 'Taste it with a piece of the main vegetable, not just a spoon.' I tried it with a bit of potato, and the flavor was totally different. Has anyone else found a simple tasting trick that changed how you season a dish?
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