"Chef's Perks"
 

Growing up, if you cooked, you were allowed to sneak a few of the ingredients as you went. This was referred to as "chef's perks" The most common was licking the spoon/bowl after making a cake --until the salmonella in raw eggs thing.

tonight (and a couple of nights ago) I cooked with mushrooms and sneaked so many pieces raw I almost needed to prep more.

What are your favorite "chef's perks?"

Red wine reductions
Anything in the smoker



If you're not tasting it as you go you'd better have a ACE room recipe and he a measuring master


I'm not either

Therefore, I taste

I think "Chef's perks" is more sneaking thinks that are not necessary..... tasting the final product is a Chefcessity?

gonna make extra sauce because there will be

~~ HOLLANDAISE ON EVERYTHING ~~

sure i made it for the asparagus but i will also be liking it on the chicken and the potato and the ice cream and on the fingers and on the spoons and

o yes and... that crusty brown bit that formed at the bottom of the meat... the fat and juice that coagulated... i'll be having that bit thank you

...raw dough of all kinds

The extra salty & fatty bits of the meat (to be fair, this is more of a "who gets what piece served to them" than a mid-cooking thing) and that extra bacon slice that just won't seem to fit evenly on the plate of paper towels.

The best chicken finger that comes out gets to go to the one cooking them. Other than that, not much

I might taste juuuust a bit of the bourbon when I make BBQ sauce.

Y'know, to make sure it isn't poisoned.;)