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A line cook at my old spot in Tulsa told me to stop tasting my sauces cold, and I blew him off for a year
Finally started pulling a spoonful and letting it sit on the pass for 30 seconds before I adjust, and my tomato sauce stopped tasting flat every single batch. Turns out my palate was just numb to the heat, not the seasoning. Anybody else have a habit like that they fought for way too long?
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