If you are friends who are familiar with the way of the restaurant, you must often come into contact with the kitchen of the restaurant. Look at the chefs with profound knowledge cooking with a smooth posture and fast speed. They can make a delicious meal in a few minutes and send it to the table at the front desk to receive customers. However, after careful observation, many people can find that the kitchen utensils used by great chefs seem to be very different from ours. We often watch the small videos of gourmet chef Wang Gang, and everyone will find that as a Sichuan cuisine chef, Wang Gang always uses a big spoon when cooking.

Let's look back at our own cooking. Do mom and dad at home all cook with frying spoons? Not many people use a big spoon when cooking at home. Even if they are chefs, they still use frying spoons when they get home. The question is, why do restaurant chefs use big spoons when cooking, while family members use frying spoons when cooking?

1. Convenient seasoning

In the past, chefs used spoons to serve, cook, season and set dishes. During the rush hour, chefs must ensure that their speed is fast enough and smooth enough, and it takes too long to change kitchen supplies, so only one spoon is used to complete the whole process. The curved structure of the spoon makes it convenient for chefs to scoop up condiments, especially powdery and liquid condiments, and it is best to scoop them with a spoon. Skilled chefs can even use frying spoons to accurately use seasonings, which is very convenient.

2. It's convenient to tip the pot

There are many dishes in Chinese restaurants, which are sliced, sliced and shredded. If you want to make the materials taste and color quickly, you must tip the pot. Tipping the pot is a professional skill of a Chinese chef. On the premise of tipping the pot, the food will be pushed continuously with a big spoon so that the food will not be thrown out in the process of tipping the pot. The rounded surface of the spoon can be the best with the iron pot, and the food will be pulled away by all. However, it is difficult for the frying spoon to push the food. There is bound to be a gap between the plan of the frying spoon and the middle of the frying pan, so it is difficult to pull the food away.

3. Convenient soup cooking

Besides cooking, Chinese chefs sometimes cook soup or cook some dishes with more juice. The advantage of soup spoon is that on the one hand, it can scoop oil and condiments, on the other hand, it can scoop soup. In the cooking process, the chef can complete the conversion between cooking and cooking soup with only one spoon, without changing the special tools in his hand, saving a lot of time. During the peak meal hours, the release date of dishes is particularly important.

4. Save strength

The structure of a big spoon depends on its center point in the middle of the spoon. When the spoon is used to knock the ingredients, the strength is concentrated on the center point, and the food can be knocked away soon. This step is particularly common in fried rice with eggs. When fried rice with eggs, people usually use overnight meals. Because the overnight meals are frozen, the white rice sticks together. Only by tapping the white rice with a spoon can the white rice be scattered. How to use a frying spoon to break the white rice must be longer than taking a spoon. It not only consumes the chef's energy, but also consumes time.

5. Convenient plate setting

As mentioned earlier, a soup spoon can be used to scoop up both cooked dishes and tea soup. For restaurant chefs, plate setting is as important as saving time and effort, and making dishes beautiful and elegant. The spoon can scoop out most dishes at one time and put them on the plate. Whether there is tea soup or not, the plate setting speed is very fast. If you use a frying spoon, you can't scoop the juice. Needless to say, the frying spoon can carry almost no ingredients. Compared with the soup spoon, the speed of setting the plate is really slow.

Then why can a family member use a frying spoon when cooking? As long as we cook at home, it's completely different from the rush hour in restaurants, and people wait for meals slowly, customers in restaurants are in a hurry to eat at mealtimes, which requires restaurant chefs to cook quickly and accurately, and if they cook at home, the rules are not so high. Besides, with such a big spoon, does your family have such a big wok to match it?