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The sous at my old spot in Portland told me to stop seasoning the water and I've never looked back
I was reading a comment from a cook up in Seattle who said his chef writes the salt amounts on the recipe card and yells if you taste as you go. That made me think about the sous I worked under at a spot on Hawthorne in Portland around 2018, who always said taste the food, not the water. I still see cooks pour half a box of kosher salt into a pasta pot and then wonder why the sauce comes out flat. Do you salt the water heavy or just season the dish at the end?
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