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Appreciation post: the line cook at a spot in Louisville sold me on tasting spoons
I always figured tasting spoons were a crutch for people who don't trust their own cooking. Last month I staged a day at a small place in Louisville and watched the lead line cook taste every single batch of the brown butter sauce, three times over the course of service. He told me "your palate drifts after four hours on the line, mine does too." I went home and tried it on my own sauces for a week, and I caught two batches I would have sent out too salty. Curious if any of you keep a spoon in the station all service or just taste when something feels off.
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