The night I finally understood why my old boss was so picky about stock

We had a huge catering gig for 200 people in Portland last Thursday, and our usual supplier sent us chicken stock that tasted like salty water. I had to make a fresh batch from scratch in 90 minutes with just carcasses from the walk-in. The difference in the risotto was insane, like night and day. Anyone else have a moment where a basic ingredient being wrong threw your whole prep into chaos?

2 comments

2 Comments

anderson.sandra24d ago

Isn't it crazy how one cheap or rushed ingredient can mess up a whole dish? I see this everywhere now, like how a bad battery can ruin a remote or thin paint makes a whole room look worse. It feels like companies are cutting corners on simple stuff, hoping we won't notice. That stock story proves we always do.

hannah91924d ago

But why do they keep doing it when we always notice? It's like they're betting on us getting tired of complaining. Maybe we just need to stop buying the cheap version every time.