Do restaurant chefs try their own stir fries?

The chef of the restaurant will try the taste of the food when stir-frying, because no matter how skilled the chef is, he cannot guarantee that his Meiyi bowl will taste right for every meal, so the chef of the restaurant will usually taste the food when stir-frying.

The chef of the restaurant will taste the taste of the food himself, because the dishes he makes are to be served to the guests, and he can know whether the dishes he is making are good or not, and if they are not delicious, he will remake them to prevent the dishes from being served to the guests.

The chef of the restaurant does not taste the taste of the dish himself when stir-frying, because the chef often stir-fries this dish, and he is already familiar with the amount of each dish and what kind of condiments to put in it, so he does not need to taste it himself.

Strictly speaking, you can't taste it, but you can taste it in a small restaurant, which is related to his moral issues, and it is not allowed normally, but when you are not sure about the premise, you can still taste it.

Normally, it's not allowed, but when you're not sure about it, you can still try it, but generally if it's a good school, you've already done an internship in school at this stage, and you don't have to taste it when you really work

Most restaurant chefs don't taste the taste themselves when they stir-fry food. They still maintain a positive attitude towards their stir-fry skills, leaving the taste to the guests to taste.

Restaurant chefs may taste the flavors themselves at first, but they don't need to taste the flavors themselves when they become familiar with them, and of course this does not include all restaurant chefs.

The chef of the restaurant will definitely taste the taste of the dish himself when stir-frying, because only after the chef tastes the taste can he determine whether the dish is qualified or can it be eaten by customers.

Yes, because after the chef has tasted his own fried food, he will find out whether he is cooking it well or not, and then the next time, he can improve it, which is also a kind of responsibility to the customer.

Normally, there is no great god who can serve the dishes without tasting the taste, so the food we eat generally tastes just right.

In a regular hotel, I don't allow the chef to taste the dishes that are stir-fried for the guests without the permission of the restaurant.

They will definitely try the taste, after all, sometimes if the taste is wrong, you will definitely get a complaint if you make it

The chef of the restaurant will taste the taste by himself when stir-frying, can he see if it is okay? Because in this way, you will know whether the food you make is good or not, otherwise if you put too much salt, the guests will not like it and will not come again.

At the beginning, I did a lot later, and I didn't bother to taste it at all, and I basically knew that it was salty and light4

Definitely, otherwise they wouldn't be able to grasp the taste of the dish.

There are several possible reasons for this situation, 1. The interface between the smoke exhaust port and the flue of your range hood is not tightly sealed, and there are gaps, resulting in the exhaust smoke from the kitchen downstairs entering your home along the gaps. If the above phenomenon occurs, the check valve of the range hood will lose its effect, it is recommended that you check whether the air outlet pipe is normal, and take measures to plug the air leakage.

2. Usually there is an anti-smoke back-up device at the smoke exhaust port, which is two semi-circular plastic sheets, and the smoke exhaust is, and the semi-circular cover plate is jacked up. When the smoke is discharged, when the smoke is stopped, the cover plate falls back to block the external fume. You can see if the anti-smoke device of your range hood is stuck, and the cover plate has not fallen back.

It is very normal to always smell the smell of other people's stir-fried food in the kitchen, mainly for the following two reasons:

The first reason is that the flue used by every household in the community is universal.

As long as the range hood is used when stir-frying, the flavor of the dish will enter and exit the flue.

It is for this reason that we also smell the smell of other people's stir-fried food at home, because the smell of other people's houses will diffuse into the air through the flue.

The second reason is that our kitchens are all in the same location, so the windows are always open when stir-frying, so the smell of stir-frying will pass through the flow of air. Take it to your own home.

It is precisely because of these two reasons that we always smell this smell of other people's stir-fried food when we are at home. If you are hungry and you haven't cooked yet, you will feel the urge to cook.

So we should look at this issue rationally! As long as you are very good at cooking, others will smell your cooking.

1. Some people say that if you want to do a good job, you must first sharpen your tools, and the cooking utensils used by the chef must be good and fixed, such as: the frying spoon for stir-frying, the pressure cooker for stewing, the oven for barbecue and the thickness of the iron plate, the hot pot for shabu-shabu, the steamer for the main food, and the knives for cutting vegetables, etc., so that the chef can better grasp the performance, capacity, time, etc. of the pot, and improve the stable control of the taste of stir-frying.

2. Some people say that the variety of dishes is also an important factor that affects the taste of the chef's stir-frying, for example, green peppers and chicken breasts are used to fry a spicy chicken. Not only the variety of dishes, but also the amount of ingredients used in each dish will also affect the stability of the taste, such as fish-flavored shredded pork, how many grams of winter bamboo shoots, how many grams of shiitake mushrooms or fungus, how many grams of green and red peppers, and how many grams of carrots must be fixed, if the amount of a certain ingredient changes, the taste of the dish will also change. In addition to these, the seasonings used for stir-frying also need to be fixed, and the type and amount of food cannot be changed, otherwise the taste will change greatly.

3. Of course, the heat and time when stir-frying should also be mastered, and the rotten swimming time and the size of the fire used in each dish should be memorized, otherwise the taste of stir-fry will be unstable.

4. These methods are not unreasonable, but when they are implemented, the requirements for the CPU processing power of the chef's brain are too high, and mistakes will occur if you don't pay attention to them. If the scale of the store is small, the hardware facilities are limited, the dishes are not perfect and the management is not perfect, then the chef is very likely to cause unstable taste due to objective factors in the process of cooking and selling. But then again, even if the hard conditions meet the standard, it is not inevitable that the chef will have an unstable taste due to personal reasons, after all, everyone has times when they are not in good shape.