Hotel chefs generally do not need a pot cover to cook. Most of the hot dishes in restaurants are stir-fried, and the time for each dish to go out of the pot is relatively fast, ranging from a few seconds to a few minutes. Generally speaking, every dish is cooked with big fire or fierce fire. Even in a small fire, it is necessary to constantly stir the bottom of the pot to make the dishes evenly heated. Only in this way can the dishes achieve full color, flavor and taste.
If you cover the pot cover, cooking is not called cooking, it is marinated vegetables, and the effect of marinated vegetables can be imagined.
However, there are many dishes in the hotel that need to be stewed for a long time, and they must use covers: for example, pressure cooker, steamer, stew pot and so on. This dish is usually stewed in advance, first, it takes a long time, and second, it tastes better. Stew the dishes in advance, which is more convenient and timely to meet the needs of customers.
Hello, everyone. As a hotel chef, I will answer this question and talk about my own views. I also hope that other chefs and friends will discuss why hotel chefs seldom use pot covers. As the saying goes, "fire is not as fast as a pot cover." We don't use the pot cover, but divide the dishes and cooking methods. Such as steamed vegetables, are now replaced by steamers.
food steamer (usu made of bamboo)
Therefore, the first point is that the upgrade of the product makes it unnecessary for the chef to use the lid on the steamed vegetables, and the more steamed, the higher the efficiency.
The second point is that the chef in a restaurant can usually look at two or three pots, boiled water, oil and frying. He is very particular about it. Generally, the wok is rarely boiled, because it is easy to stick to the wok after frying. What does one think of two or three pots with lids? Besides, does this cooking pot have a lid for cooking? I haven't seen it.
The third point is that most of the kitchen stoves in hotels are gas stoves with blowers. The firepower of this kind of stove is quite fierce. To what extent? In other words, if you turn up the fire and put the wok on it for 5-7 seconds, the bottom of the wok will turn red. Is this fire cooking enough for the chef to cover the pot? I think even if the juicy vegetables don't move the pot for twenty seconds, the vegetables in the pot must be burnt.
Some dishes have to be covered, such as grilled fish and stewed ribs. Now many chefs don't cover the pot, because they are afraid that they will be paralyzed if they cover the pot, and they will forget it after a long time. Once a fire is caused, the consequences will be serious. If you don't cover the pot, you will know the situation of the pot water from time to time, and you can judge when to move the pot and when to move it. I don't know what you think.
So I summed it up, there are several points:
1, bean production upgrade does not need a pot cover.
2, firepower does not need a pot cover.
3, the chef is excellent, one person can see several pots, and there is no need for a lid.
4, the chef is wary of not covering the pot.
That's my summary. I hope the chefs will pay attention to discussing the kitchen appliance industry together. Thank you!
Hello, I'm Xiao Wu, from Guilin, Guangxi. I'm glad to answer your question. I hope I can help you.
1. Why don't hotel chefs use the pot cover? I think it's a professional problem! As the saying goes, fire is not as fast as a pot cover. It depends on the place and the dishes.
2. The professional chef in the restaurant never used to cover the pot when cooking vegetarian dishes. The reason is simple: the hotel uses a big stove with strong firepower. The temperature is not easy to master.
In addition, most vegetables contain substances called organic acids. Different kinds of vegetables contain different kinds of organic acids. Common organic acids include oxalic acid, acetic acid and amino acids. Some of these acids are beneficial to human body, while others are harmful to human body. When cooking, it is necessary to open the lid and stir fry properly, so that the organic acid will easily volatilize. Most vegetables are best fried with high fire, which can preserve the nutrition in vegetables to the greatest extent.
But some stews and soups also need to be covered, which varies from dish to dish!
That's all my answers. If there is anything wrong, please comment below. Let's study and discuss together. Thank you.
Hello, I'm crab king sauce, and I'm glad to answer your questions. I hope my answer can help you to some extent. Let's talk about why hotel chefs don't cook with a pot cover.
1. The hotel's kitchen is fully equipped.
In the restaurant, the chef has a special person in charge of each item, such as washing vegetables and cutting vegetables. Finally, the chef is only responsible for frying.
The hotel has a large passenger flow, most of the dishes are stir-fried by fire, and there are few dishes that need to be simmered, so the lid is rarely covered.
In addition, there are some special tools, such as casserole for stewing soup or dishes that need slow stewing.
In order to improve the serving speed, many dishes must be stewed in a pressure cooker and then fried, which can greatly improve the serving speed.
There is a big fire in the hotel kitchen. Ordinary dishes will be ready in a few minutes. Hard dishes have been prepared in advance. Heat and season before serving.
Hotel chefs don't need a pot cover, because the stove in the hotel is diesel, which is very powerful, and our family usually uses gas and natural gas, which is not as powerful as diesel, so we need a pot cover. I hope it helps you. Thank you.
Because hotel cooking is quick and small cooking, it is generally not used, and sometimes it is used, such as cabbage and braised vegetables.
big fire
Hello everyone! Let me answer this question, why don't hotel chefs cook with a pot cover! I worked in a hotel! I know a little about this, I hope I can give you a satisfactory answer!
Because all hotels use blast furnaces, the firepower can keep up. Hotels generally use "fast" to describe the chef's ability and technology. You don't need a pot cover for ordinary cooking! For the texture and color of dishes, present them to diners with the best quality! Before cooking, you usually blanch the vegetables you need at that time, and then make them as soon as possible and present them to customers.
I think the dishes in most hotels are the same, thinking that they are all fried dishes, quick-fried dishes and the like. If they are stewed dishes, the pot cover is usually used.