Why does everyone under-season the stock before they reduce it?

I keep tasting demo batches at Friday tastings where the chef salted at the start, then it boils down to a salt bomb, but if you wait until after reduction you actually need way less, so why are we still doing this backwards, has anyone else noticed this at their spot?

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elliot_johnson317d ago

Is it really that big a deal though? A lot of cooks salt early out of habit and yeah sometimes it gets away from them, but most folks adjust at the end anyway. Maybe the Friday batches just need a lighter hand up front, not a whole new rule.

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