Why do restaurant chefs keep the faucets on when cooking? Aren't they afraid of wasting water?

A few years ago, to be precise, it was when I was in my junior year of college. Although my classes were very stressful at that time, our university cafeteria was very kind and provided an upgraded service for us. I don’t know where. An unlucky kid thinks our own dining environment is really terrible and wants to update our restaurant.

Everyone knows that when it comes to updating restaurants, prices are skyrocketing. He has no more money. If he doesn't work outside, even eating is a problem. So I made an agreement with my good friend to work in a big hotel near our school to make money. This has two benefits. The first benefit is that you can make some money, and the second benefit is that you can work in a hotel. You can have some snacks as much as possible. Akito didn't tell any secrets. He served a crab to the customer. Since the customer had already negotiated the contract and was very excited about it, he didn't eat a bite of the crab. After 2 minutes of talking about the contract, the customer left immediately. Do you want to eat this crab? ?

The profession of chef can be regarded as one of the positions closest to life. Chefs are indispensable in people's daily life. You can meet the chef for a while with friends or go out for food with your family. The chef carefully prepares special delicacies for the customers. But what confuses everyone is that Chinese chefs always turn on the tap when cooking. Why is this? Isn't it a waste of water? It turns out we misunderstood the chef.

The main reasons why the chef turned on the tap can be summarized into two reasons. The first is to lower the temperature of the kitchen stove. Those who cook must know that even if they are cooking one or two cold dishes at home, the ambient temperature of the kitchen stove is not low. If you put your hands directly into it, you will definitely get burned and blister. This is true for kitchen stoves when cooking at home, let alone a chef’s stove. Every day, the chef cooks hundreds of dishes. When the faucet is turned on, the water will slowly flow through the stove, reducing the surface temperature of the stove and preventing the stove tiles from cracking and burning. The dangers of cooking.

The second reason is to save time. As a professional chef, every second counts, and the pleasure of serving food is a treasure that attracts consumers. Especially during the peak meal times in the afternoon and night, every chef should master the skill of centralized and fast serving of meals. Therefore, a chef often takes care of multiple heating stoves and keeps the taps on, which is beneficial to the chef when cooking is not in progress. Pour water into each pot of vegetables intermittently to avoid overcooking the vegetables. In this way, it not only ensures the speed of serving meals, but also ensures the quality of the dishes, killing two birds with one stone.

Saving time and cooling down quickly are two important factors why the chef always turns on the tap. This is not a waste of water, but it makes reasonable use of the characteristics of water to help the chef do better. Cook the dishes. Of course, the chef will not turn on the faucet very much, so that the water output will not be very large, thus avoiding consumption. It seems that everyone has misunderstood the chef.