Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m struggling to understand why anyone else besides the cook was tasting chicken that was destined for stir fry.

If you had ever worked in one, or if you ever peek behind the scenes in a restaurant, you'd know. So much of the food is grazed on by the staff.

OP is presumably talking about cooking for family. Not sure why they would be opining on how the protein tastes part way through the process of preparing the food.

My kids pick and sample all the time. I grew up in a household with parents/grandparents constantly shooing away nibblers from in-progress meals/food prep.

What sort of lonely, sterile environment are you from that you don't have "royal tasters" in your kitchen? Maybe your food doesn't smell good enough to motivate them?

Anonymous wrote:

Anonymous wrote:I’m struggling to understand why anyone else besides the cook was tasting chicken that was destined for stir fry.

If you had ever worked in one, or if you ever peek behind the scenes in a restaurant, you'd know. So much of the food is grazed on by the staff.

OP is presumably talking about cooking for family. Not sure why they would be opining on how the protein tastes part way through the process of preparing the food.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m struggling to understand why anyone else besides the cook was tasting chicken that was destined for stir fry.

If you had ever worked in one, or if you ever peek behind the scenes in a restaurant, you'd know. So much of the food is grazed on by the staff.

DP. That hasn't been my experience.

So?

Anonymous wrote:

Anonymous wrote:I’m struggling to understand why anyone else besides the cook was tasting chicken that was destined for stir fry.

If you had ever worked in one, or if you ever peek behind the scenes in a restaurant, you'd know. So much of the food is grazed on by the staff.

DP. That hasn't been my experience.

Anonymous wrote:I’m struggling to understand why anyone else besides the cook was tasting chicken that was destined for stir fry.

If you had ever worked in one, or if you ever peek behind the scenes in a restaurant, you'd know. So much of the food is grazed on by the staff.

I’m struggling to understand why anyone else besides the cook was tasting chicken that was destined for stir fry.

Anonymous wrote:Real chefs usually season near the end of cooking or afterwards before serving.
There are many reasons for this.

Meat is usually seasoned before cooking too - but yes, seasoned after as well!

Real chefs usually season near the end of cooking or afterwards before serving.
There are many reasons for this.

Just add a sauce. Dijon and sour cream. Honey mustard. Ranch dressing. whatever.

You can reheat the chicken in BBQ sauce.

Serve with a dip. Honey mustard (literally mix honey & mustard, salt & pepper)?

Won’t your stir fry have a sauce? If so, it will coat the chicken breast pieces, and they will no longer be bland.

Ugh - took 2 breasts & cooked in a rush.
S&P only. (Was to be diced for stir fry)
Everyone says bland.

Anyway to add flavor at this point?
Chicken is diced but not with veggies yet.

Otherwise maybe soup or one lucky dog.