BastingChemina, 9 months ago I think it’s because chefs are taught that there is a “right” amount of salt that they need to master. On the other hand there is no “right” amount of spices (pepper it’s a spice) it’s more a personal and cultural difference.
I think it’s because chefs are taught that there is a “right” amount of salt that they need to master.
On the other hand there is no “right” amount of spices (pepper it’s a spice) it’s more a personal and cultural difference.