Why do restaurants like to fry dishes first?

Hello!

We have seen that when many restaurant chefs are cooking, no matter whether they are meat or vegetable dishes, they always fry them in oil before frying them. Why is this?

Mainly to shorten cooking time. The oil temperature can be raised to nearly 200 degrees for deep-frying, allowing the vegetables to absorb heat energy quickly and become cooked.

Some ingredients are irregular in shape, so immersing them in hot oil can ensure that the ingredients are heated evenly.

Like some meat dishes, passing oil before frying can help the ingredients to shape and prevent them from sticking to the pan, making them easier to operate. For example, fish cannot be stir-fried in oil.

When frying vegetables, add oil, such as green beans that are not easy to cook. Not only can the cooking time be shortened, but also a layer of oil can protect the chlorophyll, prevent the vegetables from discoloration, prevent the loss of nutrients, and protect the vegetables. Color, taste and nutrition. If you blanch it in water, it will take a long time and many nutrients will dissolve into the water.

Of course, excessive oil consumption will make the dishes greasy, which is not suitable for home cooking. So it still needs to be operated according to actual conditions. Why do restaurants like to fry their dishes first? In fact, the reason is far more than imagined: it is easier to cook and easier to taste!

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In today’s social context where restaurants are popping up everywhere, they have greatly facilitated and enriched people’s dining methods. Going out to restaurants has become the basic pattern for many people to have three meals a day, but they often eat out. Friends will find such an interesting question: when restaurant chefs cook dishes, why do they always like to fry them first, whether they are meat or vegetarian dishes? In fact, frying is not just for cooking faster. Personally, I think there are at least the following reasons:

1. Shorten the cooking time: Normally, when the ingredients are too oily, the oil temperature should be between 40% and 60%. Heat, at such an oil temperature of nearly 200°, the ingredients will be heated more evenly and quickly, minimizing the cooking time of the dishes. After all, in the fast-paced society, time is precious to everyone.

2. Rapid shaping and color fixation: Usually, in order to achieve better dish effects, the ingredients need to be quickly shaped and colored. Frying them is undoubtedly the simplest and fastest way. And the effect is often not achieved quickly by frying or frying.

3. Maintain the best color and taste: The oil has a relatively high consistency. After sufficient oiling, it can form a protective layer around the food ingredients. Under the same conditions, it can effectively prevent the food ingredients from being overly exposed to the outside world. contact to maintain better color; it can also effectively prevent excessive loss of moisture in the ingredients and maintain the best taste.

4. Stimulate the aroma of the ingredients: The most ideal taste of a dish is often the taste of the ingredients themselves. Therefore, to quickly and fully stimulate the flavor of the ingredients in a short time, high enough temperature is indispensable, and frying It is undoubtedly the best choice when the oil temperature can reach over 300°. This is one of the reasons why many people think restaurant dishes are fragrant and delicious.

5. Prevent ingredients from sticking to the pan: Stir-frying over high heat is definitely a feature of hotel kitchens, so the skills to prevent ingredients from sticking to the pan are very important. In addition to fully moistening the pan and setting the heat appropriately, Keeping ingredients fully oily is one of the simplest and most crude anti-stick pan techniques.

Summary: In fact, the seemingly simple and even cookie-cutter fried oil contains the cooking experience and skills accumulated by chefs for generations. The prerequisites are "even oil temperature, suitable heat, and ingredients." Only with the perfect combination of "differentiation, accurate time" and other conditions can we have just the right frying effect without being oily or greasy. This is why chefs in many hotels and restaurants cannot perform their cooking properly at home, or many people follow the instructions. This is why restaurants often overturn dishes when cooking. Of course, this is not recommended under home conditions.

The above is the reason why restaurants like to fry their food first. It is purely a personal opinion and experience summary and is for reference and communication only!

This way the dish tastes delicious.

After deep-frying and then stir-frying, it is so cooked and delicious. The color is also good-looking!

Do you think so