Chef critique
Tuscan Sausage & Kale Penne
A concise, well-structured stovetop pasta dish that uses sound cooking techniques, though the fresh vegetables could use a bit more salt.
Score: 9/10
Suggested fixes
- Increase the Morton kosher salt added to the skillet in step 5 from 1/4 teaspoon to 3/4 teaspoon to properly season the vegetables, updating the total salt in the ingredient list accordingly.
Issues
- low / flavor: Adding 1/4 teaspoon Morton kosher salt to 1 pound of unseasoned produce (8 ounces kale and 8 ounces tomatoes) yields about 0.3% salinity by weight, falling well below the 1% target for vegetables.
Strengths
- Perfectly calculates a 2% salinity for the pasta blanching water (2 tablespoons of Morton kosher salt for 1.5 quarts of water).
- Separates prep work completely from the active cooking steps.
- Provides a precise, safe, and appropriate pull temperature for ground poultry without extraneous regulatory language.
- Very accurate calorie, cost, and time estimates.