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Had a chat with a line cook about why he always seasons his cutting board instead of the pan
He said it gives the protein a more even crust and after trying it on 30 burgers last Saturday I finally get what he meant, anyone else have a weird trick from a coworker that took years to click?
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emmasmith14d ago
Huh, that's interesting. So did the seasoning actually stick better to the meat on the cutting board versus in the pan?
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ninah1014d ago
Oh totally, that's exactly what happened with me too? I was just thinking the same thing. When I season meat right on the cutting board, the rub or salt or whatever just kind of stays put better. In the pan it slides off or clumps up weird, especially if there's any moisture. The dry surface on the board really helps everything stick and get all over the meat. I've definitely noticed a difference in flavor too, like the seasoning actually works its way in more.
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