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Hot take: I used to laugh at cooks who weigh everything, then I watched a guy hit the same soup 40 nights straight
For most of my line career I eyeballed everything and thought scale people were slowing down the whole kitchen for no reason. Then I worked a spot in Boise where the exec weighed his mise down to the gram, and his split pea soup tasted the same on a slammed Saturday as it did on a dead Tuesday. I timed him once and the scale added maybe 90 seconds to his whole setup. Six months later I started weighing my bread dough instead of scooping flour, and my loaves stopped coming out dense on humid days. Now I keep a cheap scale on my station and the young guys give me the same look I used to give. Anybody here still cooking by feel on baking, or did you switch over too?
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