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My 58 year old line cook buddy thinks tasting spoons are for rookies and honestly he might be onto something
We were breaking down the station at 11pm on a Tuesday and I caught him checking a sauce straight off the whisk he was already holding. I said something about it, half joking, and he goes "I been doing this 32 years, if my sauce is bad by now it ain't the spoon's fault." Hit me different because I've been burning through those little plastic spoons like they're going out of style and half the time I still second guess myself. The man cooks with his gut and his forearm and I trust his plates more than anyone in the building. Now I'm wondering if I've been leaning on the spoon as a crutch instead of just knowing my food. Any old school cooks here who taste right off the utensil, or is that a health code nightmare waiting to happen?
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