Tasting the sauce at every single step feels dumb until it isnt

I used to just season at the end and hope for the best, especially when doing big batches of braised beef for a Sunday special. Last month I started grabbing a tiny spoon at each stage: after the sear, after the wine goes in, after an hour of simmering. The difference hit me when the broth tasted flat at hour one, then a pinch of salt and a splash of vinegar brought it alive by hour two. Now I keep a small ramekin on the station just for tasting spoons, and my line cooks think Im nuts but they do it too. Anyone else find that their food got noticeably better once they stopped waiting until the finish line to adjust things?

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