Hotel seasoning spoon

As a catering place in the catering industry for more than 20 years, it is also a high-end chef in Fuzhou. This child's problem doesn't suit me anymore.

Many people also think about this problem in their daily lives. For the chef in the restaurant, cooking is eight or two spoons (the special name of the hotel cooking spoon). Is such a big spoon easy to use? Why don't they use the boiler?

We will come to you today.

In fact, there are three main reasons.

First, use different scenarios.

We cook at home, and everyone uses a cooker. It is easier to turn the dishes in the pot with a spatula to make them more even. When cooking at home, we use spices and oil pans. It is more convenient to use the boiler.

In the reservoir of the restaurant, the stove is bigger, the pot is bigger, and the seasoning pot and oil pot are bigger. The chef in the hotel is more delicious than the bowl. The chef has standards for every dish and needs to serve it as soon as possible. At this time, in order to save time, it is directly loaded with various condiments instead of using a small spoon. By the way, it's a waste

When I cook at home, we will also find that my hands will feel very sour when I stir fry with the cooker for 5 minutes, because the pot is flat and does not conform to human mechanics, which is very laborious.

The chef in the restaurant can cook for six to seven hours at most every day. This kind of effort is the most important. Compared with the boiler, more than eight spoons is more labor-saving and more in line with human mechanics.

This is a spoon, a restaurant with spray. 20 years of chef secrets

Second, the protective ingredients.

When we use cooking at home, it is easy to destroy it like tofu, fish and other fragile ingredients. If used in restaurants and hotels, it will eventually affect the pendulum. With eight or two gun holes, eight or two spasms will be round, which is different from a boiler.

Third, the scope of application is wider.

Use the spoon eight times and twice, when the pot can use widow's oil (put the oil into the pot), when you can add broth to the pot with sauce, when you use the pot, you can hook the starch with the spoon, and finally wash the pot. When you can clean it with a spoon. If you use an enemy shovel, congratulations, you need an assistant to fetch water for you.

Whenever a restaurant usually keeps a few pieces of food for cooking a dish. If you use a shovel, the soup won't taste good.

In short, the above three factors are the usage of eight or two spoonfuls of restaurants. Although we use it at home, it is a boiler. What do you think of this problem here?