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Took me 8 years to realize I was salting my stocks wrong
I always added salt at the start of every stock, thinking it would season the bones and veggies from the inside out. Then a sous chef in Denver watched me one day and said, 'you're just making salty water with extra steps, salt it at the end or you lose all the brightness.' Now I taste and season after straining, and the difference in how the final sauce comes together is huge. Has anyone else had a basic technique flip that they missed for way too long?
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