Why do chefs use spoons instead of shovels for stir frying

The first point is that the pot used to cook in restaurants is generally much larger than that used at home, and the chef will throw the pot when cooking, and use a spoon to better help stir-fry, because the chef will turn the spoon upside down, and the raw materials can be stir-fried evenly without a spatula. If you use a spatula, it will be more difficult to stir-fry. Generally, the time for stir-frying in restaurants is limited, and if the tools used are not good, it is not good to fry the dishes old or even fried paste.

Especially when it comes to meals,**When the amount is particularly large, only the use of a spoon can make the chef play better, and can save the time of stir-frying

The second point,When a chef stir-fries a dish, he usually uses a stir-fry spoon to fetch the seasoning directly. Chefs use a spoon to stir-fry because they can't put the condiments directly into the pot, which can lead to mistakes due to the inability to control the amount of various condiments. Because, for an experienced chef, one spoonful can get exactly the amount he needs.

The spatula is flat and has a wide mouth, not only is it difficult to control the amount of seasoning, but even if it is taken well, it is not as convenient as a spoon, especially seasonings such as soy sauce liquid, which are easy to fall to the ground.

The third point is in the process of the chef's operationYou can't delay the operation time because of frequent tool changes, and the soup spoon is an all-round tool that can be used to make stir-fried dishes, fried dishes, and soup dishes

There is one more reasonIn the final step of making a dish, it is to put the finished dish into the utensils, the spatula is not competent, the best and fastest tool is the spoon, whether it is soup or other kinds of dishes can be served with a spoon. When stir-frying the dishes are on the plate, you can easily put the dishes on the plate with a spoon, especially when the amount of stir-fried vegetables is large. If you use a spatula, it will be slower, and for dishes such as green vegetables, which tend to change color after coming out of the pan, you have to race against time.

That's why many chefs like to use a spoon to stir-fry.

The spoon has a curved structure, which makes it easy for chefs to scoop up seasonings, especially powdered and liquid seasonings, which are best scooped with a spoon. Skilled chefs can even use a large spoon to accurately dosage the condiment, which is very convenient.

It is precisely because it is more convenient to use a large spoon to stir-fry vegetables, and it is convenient to season, so a large spoon is used.

Because it is more convenient to do so, it can be operated in many ways, and each step can be used, otherwise it will be replaced many times, reducing efficiency.

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.