Thickening is not a universal technique for cooking, nor is it the dregs of cooking.

Thickening is a cooking technique, and many dishes require thickening to make them delicious.

But now when some people cook, in order to enhance the luster of the surface, they thicken all the dishes.

This kind of method is common in some restaurants. It looks good but tastes terrible.

As a craft of making gourmet food, the culture of thickening has gradually been contaminated by some chefs.

1. The inferior cook who can thicken everything. When we go to restaurants to eat, we will find that some restaurant chefs especially like to thicken food.

Personally, I feel that this kind of chef cannot be called a chef at all, but can only be regarded as a cooking tool, and the taste of the food is very poor.

They ignore the taste of the food itself for the sake of its appearance. This is disrespectful to the food and disrespectful to the customers.

Normally when I meet this kind of chef, I won't go to this restaurant again.

Thickening some vegetables will indeed increase the taste, but thickening some vegetables will only affect the taste of the food itself.

While understanding this situation, you can also realize that "everything can be thickened", that is the fault of the chef himself.

2. Thickening is a cooking technique. The original intention of thickening is very simple, which is to gelatinize starch at high temperature to make the soup thicker.

At this time, the taste can be better absorbed by the food, and the cooked dishes will be more delicious.

In life, we can find that many dishes are thickened, such as stir-fried vegetables, soups, roasted vegetables, etc.

Thickening can increase the gloss of food. In the early days, people used thickening to make dishes appear more shiny.

It is precisely because of this that most of the current Shandong cuisine or the dishes evolved from Shandong cuisine are thickened.

For this type of dish, thickening is no problem.

3. Why do you dislike thickening? There are differences in the amount, usage and type of thickening. Different dishes have different thickening methods.

But now most people are willing to "top up" and use the same thickener instead.

It is this method that allows the gravy to mask the taste of the dishes.

Nowadays, most people are disgusted with thickening. This is the mistake made by such people.