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Had an old-school chef tell me I was chopping my mirepoix too uniform last week
He said 'you're spending 3 minutes per garnish trying to make everything perfect when the stock pot doesn't care if your onions are all the same size' and honestly that hit different because I realized I've been slowing down my whole prep for nothing - anybody else get caught up making things pretty when nobody's gonna see it?
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jordan1341mo ago
So the stock pot doesn't care, but what about the people who eat the food?
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karenm491mo ago
Right, and that's exactly where it gets tricky. You can't just toss herbs and roots in there and assume everyone's body will react the same way, especially if someone has food allergies or is on medication. A strong stock might be fine for most people, but someone with kidney issues or on blood thinners could really be affected by certain high-potassium veggies or herbs like parsley. So yeah, the pot doesn't care, but the person eating it sure does, and it's worth remembering that even "natural" stuff can be powerful.
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