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That moment I learned my spaghetti sauce needed salt the OTHER way
Been making red sauce for years, always tasted flat no matter how much salt I added at the end. Last night my neighbor watched me cook and asked why I wasn't salting the onions while they sauteed. One pinch during the sweating step and the whole pot just POPPED with flavor. Guess I was seasoning the finished product instead of building it layer by layer. Anyone else have a basic cooking habit that took someone pointing out the obvious to fix?
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