Whether it is a big hotel or a small restaurant, cooking is different from our daily life. They face a lot of dishes every day, and often fry this dish first, and then fry that dish. In this process, you must brush the pot, as long as it does not affect the taste of the dish. For the sake of serving speed, there is a faucet beside it, which is convenient for diners to brush the pot. What's more, some foods need to be constantly added with water during cooking, so naturally, in order to save time, the water is very small.
In fact, there is another important reason. When cooking, it's very hot by the stove. For a natural chef, standing by the fire every day is simply a torment. The tap on the side can cool the chef down, and it can also trade the temperature to facilitate the chef to cook. Does it feel different from what you think, so as we often do, the faucet next to the chef is always on.
First, after the rush hour, the kitchen consumes a lot of water, so the water tank on the stove should have enough water at any time. The faucet switch is a waste of time and easy to break. For any industry, time is money, so the faucet on the stove is on every day.
Second, the running water is much cleaner. Now the faucet in the back kitchen of the hotel has also been upgraded. The faucet is connected to a floating ball. If there is less water in the water tank, the faucet will automatically add water, which is consistent with the toilet. This is both efficient and economical.
Thirdly, the kitchen fire in the hotel is quite hot. The water tank is made of stainless steel. So close to the kitchen fire, the water will be hot if it doesn't flow. If it is hot, it will easily burn the chef, and the faucet beside the kitchen fire can also cool down.
Easy to clean and prevent odor. Every dish must be washed, or the next dish will be stale, which is the first reason why the chefs keep the water on. Secondly, the kitchen is a place with high temperature and high oil stains. Every chef will sweat profusely after finishing a dish. Whether it is an old-fashioned earthen stove or a stainless steel stove today, high heat will be accumulated when cooking, and the flowing water source can increase the humidity of the kitchen and achieve the purpose of cooling down. Of course, plenty of water can also speed up the cook's cooking.
In recent years, our living standard has improved, and our spending power is much stronger than before, so we go out to restaurants and restaurants for a meal every weekend to improve our food. Now, there are more and more shopping malls around our living area, and there are all kinds of restaurants in the shopping malls. Now we can eat almost all kinds of delicious food, dishes from various provinces and even countries. This is undoubtedly a kind of happiness for us, but it is a kind of pressure for restaurant operators. Due to the increasingly fierce competition, many restaurants are constantly innovating to attract customers.
In recent years, food safety has always been our concern. Therefore, in order to dispel customers' concerns, many restaurants will adopt open kitchens, that is to say, when dining in the restaurant, you can directly see the scene in the kitchen and the chef's working process, so that the chef can not only interact with customers in the kitchen after working days, but also go to an open kitchen restaurant some time ago. Strangely, I found that the chef kept the faucet on while cooking. Isn't this a waste of water? Later, I realized that it was a misunderstanding, and I was wrong about them.
The reason why the chef keeps the tap on is mainly for the following two reasons:
1, saving time
The chef told us that there are many people eating during meals, especially on weekends, so the store is too busy during the peak period, and the guests want to finish the dishes quickly. In order to ensure the speed of serving, chefs are basically fighting for time, cooking is basically to ensure the use of clean water, and washing vegetables is the same. Therefore, to improve the efficiency of cooking, we can't spend time on turning on and off the tap, which is more troublesome and laborious. Therefore, in order to save time and cost, the step of turning off the tap is omitted, and it is usually only carried out during the peak meal period. Of course, we also use some containers to collect running water to minimize the waste of water.
Step 2 calm down
I believe that people who often cook on weekdays know that the temperature in the kitchen is very high, especially in summer, which can be said to be a "stove", so the temperature in the kitchen is too high, which is very uncomfortable for people who cook. Therefore, in order to reduce the temperature of the kitchen, the tap water will not be turned off intentionally, because the tap water in the tap is cold water, so the cold water can be collected into the pool to adjust the room temperature, which can cool down to a certain extent and make the chef feel cooler as much as possible, so that he will not be upset when cooking and the quality of the dishes can be guaranteed.
In a word, cooking is not an easy job, and everyone is living hard, so we should understand each other properly when enjoying it, and communicate with the chef in time to solve food problems.
I really never thought, is running water cooking fresher? Or lower the temperature in the kitchen, or in case it is convenient to catch fire? Isn't it a waste of water resources? Pure personal opinion, laugh.