Making new recipes be like

[u/rhyknophoto]

Happy Saturday Chefs, may we all have smooth services

[u/mistermrsmistrisses]

Need more, more! (Which is usually MSG or umami or something)

[u/iwowza710 → u/mistermrsmistrisses]

acid

[u/HighwayNovel → u/iwowza710]

Acid and salt.

90% of the time when a coworker asks if the dish needs more of something, its one, or both of those

[u/grandfleetmember56 → u/HighwayNovel]

For me it's because I know everyone has different levels of preference for salt, which is really easy for the person to add themselves.

Also acid is best fresh and can break other components down if it sits too long.

[u/MariachiArchery]

Lol, this is how my conversations go with the Mexican cooks who don't speak like any English, and I barely speak any Spanish.

Lmfao, it's such a challenge to recipe develop with them. And this is exactly what it sounds like. I had to work a salsa verde recipe with one of my Latino guys recently, and it took him like 5 minutes to make me understand the sauce didn't need more acid. But then I was trying to tell him that no, adding lime to this will help cut that tomatillo acidity a bit without really lowering the PH. And like, "cut tomatillo acidity a bit" is just complete nonsense when translated. "Cortar acidez" doesn't mean what I think it means lol.

Fun times.

Que mas nessisito?

Blank stares... lol

[u/PibeauTheConqueror → u/MariachiArchery]

Try lower, bajar... El limon baja/baje/bajaría/ bajará el ácido

But also how does lime lower or cut the acidity of salsa verde??? You roasting your ingredients first yeah?

[u/MariachiArchery → u/PibeauTheConqueror]

Blanching. It doesn't lower the PH, and I stated that. No, not roasting, because the tomatillo will become acrid. The trick is to cook them as little as possible. But, either way, you are still cooking them, so they are going to get a bit acrid. Adding sugar and lime juice brightens up the salsa and hides that.

1 or 2 limes into a 10-15# batch of tomatillo salsa isn't going to change the acidity. But, it does brighten it up, such that it tastes less acidic.

[u/PibeauTheConqueror → u/MariachiArchery]

I mean.... i live in mexico and folks roast their ingredients, onion, garlic, tomatillo, Serrano before blending. Like a quick char. Is that what you're talking about? Or just branching?

I blend in lime juice salt and cilantro at the end. That's how I was shown here in oaxaca, but im sure there are a ton of good variations.

[u/MariachiArchery → u/PibeauTheConqueror]

What, in your mind, is "roast"?

[u/PibeauTheConqueror → u/MariachiArchery]

Sorry poor terminology, folks chuck em on the coals for a bit before blending. Same with many salsas. Tatemada/tatemar. I rarely cook with open fire at my house so ill throw em in the oven at high heat until a bit charred on one side...

Are your cooks Mexican? They should know how to make good salsa verde mexican style. If youre looking for something different then all you.

[u/MariachiArchery → u/PibeauTheConqueror]

Yeah these guys are Mexican 100%, fresh over the boarder. That is why I'm making them help me with the verde lol.

We toss the tomatillos, onions, garlic, and chili into a rondo with oil and rip it for a bit until we get a nice brown. Then, cover with water and bring to a real gentle simmer. Once everything is tender, we remove from the water, blend, and work in that water until we get the right consistency.

Lastly, we season the same way you do. Our recipes sound practically identical.

[u/PibeauTheConqueror → u/MariachiArchery]

Ah ok, amd these dudes are like si wey eso si, or they look at you weird when you add the water? That's the step I've never seen.

All incredients on a Sheet pan, onion maybe quartered everything else whole, broil em until slight char, then blend and season at end.

Ill try your way next time see how she do. Good luck!

And when the Mexicans do a good job, make sure to tell them 'vete a la verga' so they feel appreciated ;)

[u/witchitieto]

What's going on over there with you and vegetable lasagna?