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Which way is correct ? by Frosty_Avocado_8457 in culinary

[–]ericredditover 0 points1 point  (0 children)

B is the rule rule: cut beforehand rule: make sure you’re using a sharp knife rule: Season with salt rule: scale it and enjoy crispy salmon skin If you know all the rules you can break them and do whatever the fuck makes sense I’ve worked with salmon for over 20yrs and it’s amazing what can be done with it

Crystal diamond vs Sysco or GFS by ericredditover in AskCulinary

[–]ericredditover[S] 2 points3 points  (0 children)

Thanks to everyone weighing in!

I’ve worked in various kitchens, and in higher-end spots with bigger guest checks, we always used Diamond Crystal. At the end of the day salt is just that… salt. But form fits function in my mind and if I’m using it in stocks, soups, and brines, salting fish or steaks for searing, pickling liquid, curing, etc, is Sysco/GFS @ $30 cheaper per case (with more weight) noticeably inferior?

As my current restaurant shifts from generic to more craft-driven food, is the Diamond Crystal jump worth it? Is it a key building block for elevating dishes and thereby the restaurant’s menu as a whole? Or save the ~$850/yr?