Restaurant chefs frying with a spoon is a frying spoon, not a common spoon, this spoon edge curved curved can be a good fit with the concave degree of the frying pan, it is easier to shovel up the bottom of the pot of vegetables , coupled with a frying spoon handle is very long, comparison of labor-saving . In addition, the chef needs to turn the pan upside down, the back of the spoon is smoother and more rounded, and when you turn the pan upside down, you can fully lift the ingredients.

A, convenient upside down

Chef are professionally trained will be very good upside down skills, because upside down pan fried out of the dish will be more meat heat evenly, even flavor, more delicious. Like we usually at home if you will be upside down, of course, you can also use a frying spoon, but some people are not good at upside down, the family style of pots and pans also does not allow, so we are used to ordinary families to stir-fry with a spatula.

If a chef uses an ordinary spatula to turn the pot, it will not operate smoothly, and the sharp edges of the spatula will make the ingredients splash all over the place after collision.

Two, not all dishes with a frying spoon

In the back of the restaurant kitchen, not only the frying spoon this frying tool, there are also special spatulas, usually use a spatula is the kind of spatula that does not have the edge of the flat spatula, used to make fried kangkang type of dishes, such as making egg pancakes, noodle kangkang chili, pancakes and other such dishes will be used in the spatula. The spatula is also used to make egg pancakes, noodles, chili, pancakes, etc. But most of the time you will still use a frying spoon.

Three, frying spoon classification

Frying spoon also has different classifications, such as flat, round, hollow handle and solid handle, flat frying spoon in the digging, sauce, slip thickening, upside down the pot when the most convenient, so it is also the chef's most commonly used one kind of frying spoon, especially Szechuan stir-frying with more. Round frying ladle is often used with a large pot of soup stirring use, of course, do a small portion of the dish will sometimes be used.

The specification of the frying spoon is generally in accordance with the length, spoon width, the overall weight to determine the length of 32 centimeters are usually used, the weight of not more than 1.5 kg, flat frying spoon spoon width of about 11 centimeters. Of course, how to choose to their own frying spoon should also be based on the habits of the chef and the cuisine to determine, for example, some chefs like a short handle, some like long, some of the dishes are not often upside down stir-frying, so this aspect of the requirements are not too high.

Four, frying spoon material

With the development of industry, the chef now special frying spoon are stainless steel, no longer have the previous kind of iron spoon, stainless steel frying spoon is not easy to rust, basic non-toxic, good cleaning, moderate weight. Only the quality of the price will change according to the material of stainless steel, like 201 stainless steel is much cheaper than 304 stainless steel, because 201 stainless steel contains other metal manganese components, and not pure, corrosion resistance is relatively poor.