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PSA: I was drying my herbs in the walk-in overnight and killing all the flavor
Ran into a former sous from my Acadia days at a supply shop in Portland and he asked why my basil smelled like wet grass. Turns out I'd been storing them in the walk-in still damp for close to two years, and the cold plus the moisture was stripping the oils before service even started. Now I pat everything dry and keep it at room temp for a couple hours first. Any of you doing something similar without realizing it?
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sammurray1mo ago
Moisture kills flavor in the fridge too, same lesson really.
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