Why do chefs in restaurants use spoons instead of shovels?

In our impression, the chef is wearing a tall chef's hat in the back kitchen, wearing white clothes, holding a sauté spoon in his hand and constantly tumbling and stirring in front of the fire, which is very different from what we usually use a shovel to cook at home, so why do chefs in restaurants like to use spoons instead of shovels? It is because the spoon can better control the amount of condiments, and it is also more convenient to use, such as some soup condiments, which will be spilled with a shovel, or even not used. <>

1. The amount of cooking cooked by a chef is not the same as that cooked at home. When we cook at home, even if it is sumptuous, it is also a fixed number of dishes, when using some spices, it can be poured directly from the bottle, and the speed requirements are not so strict, so when cooking at home, many times we use a shovel to stir and roll. In the restaurant, the chef cooks with a more accurate grasp of the amount, and the guest can't order a dish today is a taste, and tomorrow he orders it again and the taste changes.

Second, the chef in the restaurant has to make a lot of dishes every day, for the ratio of seasonings, they have their own control to be a chef in the restaurant, it is impossible to unscrew the bottle mouth for every dish, to pour some seasonings out, they are in advance to put these seasonings in order in the open container, to the need to mix seasonings when they directly take a spoon to scoop a part of the dish, after many experiments, in order to accurately grasp the amount of condiments, the meal is delicious and delicious. <>

3. The dishes are also very strict in the grasp of the heat. Some dishes are racing against time when making, one more minute may be old, one minute less, the taste may not be enough, so this requires the chef's eyes to be fast, for the time of placing the seasoning, the order of portions, etc., there will be a relative personality requirement, so the chef uses a spoon to pick up and put the seasoning, which is why the chef uses a spoon to fry the vegetables, instead of using a shovel to fry the vegetables.

Because it is more convenient to use a spoon, there are a lot of spices in it, which can not only catch water, but also stir-fry, and will not damage the iron pot, so chefs will use spoons.

Mainly because it is not easy to let the food leak out with a spoon, and it is also very convenient to use a spoon to scoop some side dishes.

It is because the benefits of the spoon are more, for example, the capacity of the spoon is relatively large, and the spoon is particularly smooth, which will not harm the surface and shape of these foods, and they generally use spoons during training.

First, it is convenient to turn the potChefs are professionally trained to stir the pot well, because the stir-fried dishes will be more evenly hot, evenly tasted, and more delicious. Like what we usually do at home, if we can stir the pan, of course, we can also use a stir-fry spoon, but some people are not good at stir-frying, and the style of the pot at home is not allowed, so we are used to using a spatula to stir-fry in ordinary families.

2. Not all dishes use a sauté spoon3. Classification of frying spoonsThere are also different classifications of frying spoons, such as flat, round, hollow handle and solid handle, flat woks are the most convenient when digging materials, adjusting juices, smoothing, and turning the pot, so it is also the most commonly used stir-fry spoon by chefs, especially for Sichuan cuisine. The round sauté spoon is often used to stir with a large pot of soup, and of course it is sometimes used to make small portions.

Fourth, the material of the frying spoonWith the development of industry, now the chef's special stir-fry spoon is made of stainless steel, and there is no longer the previous iron spoon, which is not easy to rust, basically non-toxic and harmless, easy to clean, and moderate in weight. However, the quality and price will also vary according to the material of stainless steel, such as 201 stainless steel is much cheaper than 304 stainless steel, because 201 stainless steel contains other metal manganese components, which is not pure, and the corrosion resistance is relatively poor.

Because the spoon has a variety of functions, it can be used for stir-frying, and it is also very convenient when it comes to seasoning. It's easier to divide it on a plate after it's ready.

Chefs tend to flip the spoon, so you don't need to use a spatula to stir the spices evenly, which is much faster than using a spatula. It is more convenient to use a spoon to pick up the ingredients. It is quicker and more convenient to use the spoon at the end of the dish.

Because fried rice with a spoon is particularly fast and very convenient, the stir-fried dish will taste better.

The reason why the chef of the restaurant uses a spoon to stir-fry the dishes, so that it is convenient to add water, salt, monosodium glutamate and other seasonings, which is the most important, and it is more convenient to wait for the dishes to be prepared and plated, these are the reasons for using spoons.

Why do chefs in restaurants use spoons instead of the shovels that are commonly used at home?

In some households, spoons are only used for soups, porridges, etc. A spatula is used for stir-frying. Because the housewife has a few spoons for stir-frying.

Some spoons are easy to stick to the bottom of the spatula without turning them over, but a spatula can solve this problem. The flat spout of the pot Hera can turn the ingredients out of the bottom of the pot without turning the pan. There are several reasons why chefs use spoons to stir-fry.

One is because the chef flips the spoon and can fry the ingredients evenly without stirring in the pan.

The reason why chefs use spoons to stir-fry vegetables is because the seasoning cannot be put directly into the pot. In this case, it is impossible to control the amount of various seasonings used, and mistakes can occur. Putting the seasoning in a spoon and putting it in the pot can avoid this mistake and ensure the quality of the dish.

When a chef is working, he can't change tools frequently to delay his working time. On the other hand, a spoon is an all-purpose tool that can be used to stir-fry, make fried bread, make soups, and the like. Easy to serve.

In the final stage of cooking, the finished dishes are put into the container. It does not work with a spatula. The best tool and the earliest tool is the spoon.

Soups and other kinds of dishes can be served with a spoon. Chefs don't use Hera with spoons because it's convenient and fast. In stir-frying, the heat is generally very strong, and most of the chefs use single-mouth stir-fry when stir-frying.

In order to evenly distribute the heat of the dish, aim at the top and bottom of the dish, scoop on various seasonings, and taste the flavor of the dish. Using a shovel looks a lot like digging benzene, but it's convenient to use a spoon. In addition, after stir-frying, take it out of the pan and serve it on a plate, and the spoon is also much better than a shovel.

However, not all cooks use spoons.

When the chef stir-fries, the left hand shakes the pot up and down to let the dishes in the pot roll, while the home stir-fry is the right hand to hold the pot and scoop, so the chef does not use the pot to scoop, and the spoon is the chef's right hand to take the oil, salt, sauce, vinegar and flavor to try. Shake the pot up and down with your left hand, keep tumbling the dishes in the pot, and work with a chainsaw in your right hand. If the dish is boiling fast, the shaking of the left hand stops, and the pot must be a stove.

Hold a spoon in your right hand and turn over the spices and sprinkle them on the dish, and with your left hand, you will shake the pot up and down and roll in the dish, and the dishes and spices will roll, and the right hand and the pot will stop, and wait for a few seconds before taking them out. Depending on the type of dish, the heat required will vary.

Because the spoon is convenient to take the seasoning, it is also convenient to hold vegetables, and it is convenient to use it to make all kinds of dishes, and there is no need to change the spoon and shovel back and forth, wasting time, so the chef uses the spoon.

The chefs in the restaurant all use spoons instead of shovels, the main thing is that it is more convenient to use spoons, not only to turn over dishes, but also to scoop directly when making ingredients, which is not so convenient to use a spatula.

Because the spoon is easier to use, the spoon can leak oil, and it can also stir things, which is more useful.

I believe that when you eat out, if you have the opportunity to see the chef in the restaurant cooking, everyone will feel very shocked. Because they use spoons instead of the shovels that are commonly used in the house, when they turn over the contents of the pot, they usually use the spoon to shake. So for such a phenomenon, we will also feel very surprised, after all, when their parents cook at home, they usually use a shovel to cook, so many people feel that this is one of the reasons?

It is more convenient for them to stir-fry.

The main reason is because the chefs in the restaurant are already very skilled in their own memories. There is no need to use such a small shovel to stir-fry anymore, they can completely use a large spoon to replace such a process. So for them, using a big spoon can also enhance their own tumbling speed, and for them, it can also enhance their cooking effect.

It also saves time when adding seasonings.

And we can also see the chefs in the restaurant, they usually don't use a small one to cook, the pot is a very large pot, and then make a certain dish in the whole restaurant. So for such a phenomenon and reason, it is also very understandable to us. After all, for such a large pot, if you use a small shovel, it must be very laborious, so for them, it is more convenient to take a large spoon, and it will not take their effort to save time.

For such a chef, he is already able to do this with a spoon。And if you roll with a spoon, it is also very convenient for them to add seasonings, just put all the seasonings in the spoon, and then put them in the dish to fry it, if you use a shovel, it is still more troublesome.

Because they can put spices in a spoon and cook them directly, which is more cumbersome if they use a factory, and they sometimes need to use a spoon to scoop water.

This is because it is more convenient for chefs to use a spoon and is also able to use a spoon for a more even stir-frying, which is better than using a spatula.

Because in this way, we can grasp a good amount, and we can also accurately grasp the amount of seasoning, and the taste will be more delicious.