I learned that a dash of vinegar can save over-salted soup when a guest quietly suggested it.
It's a quick way to spread bacteria and cause food poisoning.
I've been cooking for a while, and I remember when every chef had to learn the five mother sauces. Now, I see many kitchens with sauces from all over the world. Some say the old ways teach you the basics you need. Others think sticking to French sauces holds back new ideas. For example, why bother with a velouté when dashi broth is an option? I'm torn between respect for tradition and love for innovation. What do you all think?
I began using whole spices and grinding them myself for every dish. Some cooks say the flavor is way better this way. Others argue that pre-ground is just fine for fast paced kitchens. My food tastes more alive, but it takes more time. Where do you all stand on this?