At the peak of dining in restaurants, chefs often leave the water pipes running all the time when cooking, but to correct it, the water pipes are all very small! Are we really wasting water resources by doing so?

here are the following main reasons, which you can share with us.

firstly, we are not wasting water, as many friends who have worked in the kitchen know. Summer is coming, and the weather is hot. If the train on the stove is always on when busy, the temperature of the stove head will be very high, and the stainless steel plate on the stove surface is also very high. The reason for boiling water all the time is to lower the temperature of this stove, which can make the service life of the stove longer and make the temperature around you less high.

second, when we are busy, we keep cooking and use water constantly. Then, the water in the tank will be used quickly, so we don't have time to turn it on and off at once. It is important to do this, but also to keep the stove clean, because the water will take away the left-over ingredients, residues and so on. Therefore, it is necessary for the chef to turn on the cooking stove water, but we chefs should pay attention to controlling the flow rate of that water.

Third, every time you add seasoning or turn over vegetables, the spoon will be stained with juice or oil stains. If the water is not always on, the water in it will not be clear, and the next dish will be turbid when it is cooked with soup. So when the water is on, the water will flow and remain clear, so as to ensure that every dish will not be smelly! ! !

fourthly, if it is crowded at the peak of serving, it will consume a lot of water for cooking, especially for washing pots and adding soup. When guests are constantly urging dishes, the water pipe is always left on, so it is worthwhile to save serving time instead of using water to turn on the tap every time, compared with the gain and loss of returning a dish because of slow serving!

Fifth, our chefs turn off the tap and turn it on without using their hands. They all knock on the switch with a spoon, and the tap will break easily if they knock around frequently.

so, our water is generally not turned off and on. We turn the water down a little when it's not busy, and turn it up a little when it's busy. Therefore, when most chefs cook, the water pipe next to the stove is always open, in fact, for a reason.

But in my future career as a cook, I will pay attention to saving water!