Looking back, we cook by ourselves. Do our parents cook with a frying spoon? Not many people use big spoons when cooking at home. Even a cook still uses a frying spoon when he gets home. The question is, why do restaurant chefs use large spoons for cooking, while family members use frying spoons for cooking?
1, convenient for seasoning
It turns out that chefs always use spoons when cooking, from serving, cooking, seasoning and setting the plate. In the rush hour, the chef must ensure that his speed is fast enough and smooth enough, and it takes too long to change the kitchen utensils, so he can complete the whole process with only one spoon. The arc-shaped structure of the spoon is convenient for chefs to scoop condiments, especially powdery and liquid condiments, and it is best to scoop them with a spoon. Skilled chefs can even use the seasoning accurately with a frying spoon, which is very convenient.
2, convenient pot
There are many dishes in Chinese restaurants, all of which cut food into slices, strips and shreds. If you want to make the material taste and color quickly, you must overturn the pot. Turning the pan is a professional skill of a chef in China. Under the premise of tilting the pot, the food will be pushed continuously with a big spoon, so that the food will not be thrown out during the tilting process. The round surface of the spoon can be the best with the iron pot, and all the food will be taken away. However, it is difficult to push food with a frying spoon. There is bound to be a gap between the plane of the frying spoon and the middle of the frying pan, so it is difficult to pull the food away.
3, convenient soup
Besides cooking, chefs in China sometimes make soup or cook some juicy dishes. The advantage of a spoon is that it can scoop oil and spices on the one hand, and soup on the other. In the cooking process, the chef only needs a spoon to complete the conversion between cooking and soup making, without changing the special tools in his hand, saving a lot of time. At the peak of meals, the release date of dishes is particularly important.
4. Save energy
The structure of a big spoon depends on its center point in the middle of the spoon. When you knock the ingredients with a spoon, your strength is concentrated on the central point, and you can knock the food away quickly. This step is especially common in fried rice with eggs. When fried rice with eggs, we usually use overnight rice. Because overnight rice is frozen, white rice sticks together. Only by tapping the white rice with a spoon can the white rice be broken up. How to break white rice with a frying spoon must take longer than holding a spoon. It consumes both the chef's energy and time.
5. Convenient setting
As mentioned earlier, the spoon can scoop up dishes and tea soup. For a restaurant chef, setting dishes is as important as saving time and effort and setting dishes beautifully and generously. A spoon can scoop out most of the dishes at once and put them on a plate. With or without tea soup, the speed of setting the plate is very fast. If you use a frying spoon, you can't scoop juice. Needless to say, the frying spoon can hardly carry any ingredients. Compared with the spoon, the speed of setting the plate is really slow.
Then why can a family member cook with a frying spoon? As long as we cook at home, it is completely different from the peak hours of restaurants, and people wait for meals very slowly, and customers in restaurants are in a hurry to eat at mealtimes, which requires chefs in restaurants to do it quickly and accurately. If they cook at home, the rules are not so high. Besides, do you have such a big wok with such a big spoon?