Taste

A dozen years ago I asked if chefs had to consider the local flavor of the water when perfecting their recipes. I was reminded (offline) that many recipes use milk or wine, which would render the question moot.

But stock still uses water. And we all know that doesn't taste the same from place to place.

I suppose that if the local water made too big a difference in flavor (I'm thinking of water from a certain well in Picayune, Mississippi), the chef would just get water from elsewhere, and if the difference was within the margin of error the chef would just ignore it.

I'd think he could tell the difference, though.