I used to think you needed a ton of butter for a good pan sauce
For years at my first job in a steakhouse, I'd finish every steak with a huge chunk of cold butter swirled in, like a half stick per pan. It made a rich sauce, sure, but it was heavy and broke easily if the pan got too hot. About two years ago, a cook from a French place showed me to use a splash of the veal stock we had reducing and just a tablespoon of butter at the end. The sauce is lighter, clings better, and you can actually taste the meat. What's one old habit you had to unlearn in your kitchen?