Is the chef stir frying just to be handsome?

In fact, as one of the most basic skills of a chef, spoon turning is a reflection of whether the chef is professional. Spoon flipping is simply the technique of using a sauté spoon during cooking. This is one of the reasons why we often have the same ingredients and the same process, and the dishes we make ourselves are not as delicious as those in the hotel.

Therefore, the mastery of spoon turning technique is very important for the preparation of dishes.

The spoon is mainly divided into three parts: turning the spoon, shaking the spoon, and taking out the spoon. Turning spoons are divided into small and large turns.

How it works

1. The handle of the spoon ear or the part of the handle is slightly lower, so that the raw material naturally slides forward.

2. Push the spoon forward again, and then pull it back sharply, so that the raw materials in the pot are thrown out of the spoon and slide backwards under the action of inertia, so that the raw materials turn over.

3. When turning the pot, the right hand needs to cooperate, hold the spoon with the right hand and push the back end of the raw materials against the bottom surface of the spoon to push forward, so that the raw materials are thrown up, and then fall into the pot.

The first reason is thatThis is to prevent some dishes from sticking to the bottom of the pot if they are not upside down。And few of us ordinary people can stir-fry the spoon, so we can only rely on the flat mouth of the spatula to turn the ingredients in the pot from the bottom of the pot to the top.

The second reason is thisIt is the chef who controls the amount of seasoning。We all know that the food we eat in a restaurant will always taste better than the food at home, because the chef uses abundant ingredients and mixes them properly. If the chef uses a spoon, he can control the amount of various condiments and avoid mistakes, thus ensuring the quality of the dish.

So, spooning isn't just about being cool, it's an important step in making delicious dishes. The chef stir-fries the dishes and spoons not to be handsome.

When shaking the spoon, hold the stir-fry spoon with the left hand (or the stir-fry spoon does not leave the stove mouth), and drive the wok-spoon to rotate clockwise or counterclockwise through the rotation of the wrist, so that the raw materials rotate in the wok. When turning the spoon, hold the handle of the spoon with your left hand, keep the spoon away from the stove, and quickly turn the spoon to the left or right. Pay attention to the speed when turning the wrist to the left or right, otherwise the sauté spoon will rotate with the ingredients and will not play the role of turning the spoon.

After the ingredients in the spoon are rotated, make a small shaking to ensure that the ingredients in the spoon can continue to rotate.

Then pull it back sharply, it is the raw materials in the pot that are thrown out of the spoon and slide backwards under the action of inertia, so that the raw materials are turned over.

3. When turning the pot, you need the cooperation of the right hand, and hold the spoon with the right hand close to the bottom of the spoon.

I don't think it's for the sake of being handsome, but to make it more enjoyable.

Therefore, you can only rely on the flat mouth of the spatula to turn the ingredients in the pot from the bottom of the pot to the top.

There are fewer sweet ones. In general, sweet white wines are more common than sweet red wines.

It is the ingredients in the pot that are thrown out of the spoon and slide backwards under the action of inertia, so that the ingredients turn over.

This is to prevent some dishes from sticking to the bottom of the pot if they are not upside downAnd few of us ordinary people can stir-fry the spoon.

The method of flipping the pot can make the condiments more even. The general chef does not cook like at home, one by one, usually the amount of a few plates of fried in a pot, so if the condiments are not adjusted evenly after adding, it is easy to cause an imbalance in the taste, too light or too heavy, at this time, the dishes and condiments in the pot can be quickly stir-fried, so that the condiments are evenly distributed to various places, without affecting the final taste of the dish.

Spoon flipping is a necessary skill for every chef, and it is very handsome, but the chef spoon is actually to heat the dish evenly, make the dish more delicious, and also to make the dish not stick to the pan.

Of course, the chef is not to be handsome, its function is to make the dish heat evenly, not to stick the pot, if you only rely on a shovel to turn the dish over, it is too slow.

The purpose of the spoon is to make the dish evenly heated, so that the dish can be cooked well, and the taste is consistent, without pinching, and it is also to make the seasoning better attached to the dish.

Mastering the heat is very important for the chef, in addition to subjectively mastering the heat, the spoon can control the heat, and at the same time, the spoon is also conducive to the uniform heating of the dish in the spoon, and the juice wrap is more even.

Heat is very important for a chef. Flipping the spoon is to prevent the dish from sticking to the bottom of the pot. Flipping the spoon can also make the flavor of the dish more even.

The role of the chef in stir-frying is to make the dish evenly heated, the seasoning is more flavorful, it does not stick to the pan, and it is fragrant and has a good taste.

In order to master the heat. The stove at the chef's workbench is relatively large, and the spoon is easy to observe the dishes.

1. The wheel slip leakage at the handle spoon ear or handle is slightly lower, so that the raw materials slide forward naturally.

2. Push the spoon forward, and then pull it back violently, so that the raw materials of lead in the pot are thrown out of the spoon and slide backwards under the action of inertia, so that the raw materials are turned over.

3. When turning the pot, you need to use the right hand to match the wax, hold the spoon with the right hand and push the back end of the raw materials forward against the bottom surface of the spoon, so that the raw materials are thrown up, and then fall into the pot.

Most importantly, the spoon ensures that the cooking ingredients are evenly heated, colored, flavored and the integrity of the dish during the heating process.

In practice, chefs often divide the spoon turning technique into small spoons, large spoons, shaking spoons, hanging spoons, and helping spoons according to factors such as different shapes of raw materials, different shapes of finished products, different thickening methods, different heat requirements, and different degrees of action.