Appreciation post: the line cook in Phoenix who told me to stop tasting my stock at the start

Zara Campbell · 2026-09-23T11:55:04.175107+00:00

We were closing up 6 months ago and she said to taste it at hour 4 instead, since the first hour just tastes like water and tricks you into adding salt too soon. Tried it on my next batch of chicken stock and the difference was night and day. Anyone else got a timing trick like that for when to check seasoning?

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Appreciation post: the line cook in Phoenix who told me to stop tasting my stock at the start | Chefs - HW Forums