Shoutout to the line cook who showed me the tasting spoon trick before service

I was seasoning a big batch of tomato sauce for family meal at my place in Austin last week and kept burning my tongue on the spoon. A cook next to me said just dip a cold metal spoon in, it cools the sample in about 2 seconds. I tried it and now I can taste and adjust without waiting or hurting myself. It seems small but when you are juggling 3 pots and a flat top it saves real time. Does anyone else have a dumb little move like this that newer cooks always miss?

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drew27720d ago

Cold spoon trick works... but who else licks the spoon every time?

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