this post was submitted on 04 Sep 2025
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Pretty sure it’s something about becoming desensitised to the smells of the ingredients. I know I read a pop-sci article about it years ago; so take that with a helpful of salt.
that's actually very logical..I still think it's all the extra butter chefs use, but I can see being desensitized from cooking.
Where do they put butter on a turkey sandwich? Money bags joints like Penn Station?
Anywhere where they toast the bread, hopefully they're toasting it in some kind of fat
That makes sense. Sometimes when I'm cooking, I find that I need to take some time away from cooking before doing the final taste test and seasoning.