Why do chefs in restaurants use spoons instead of shovels?

The reason chefs use spoons instead of shovels when cooking is that spoons have many advantages. The spoon is large and smooth, so it does little harm to the food. In addition, teachers use spoons when teaching. We generally like to eat in restaurants, but restaurants are usually fried by chefs in the kitchen. Whether it is through some pictures or video materials on the Internet, we can know that chefs generally use spoons instead of scooping them, so friends will have a question, why don't they shovel? Usually we can use spoons and shovels when cooking at home. There are actually many benefits to using a spoon, just like the several samples mentioned above.

The spoon usually retains its original shape. During the cooking process, the chef will use the spoon to fetch water from time to time and pour out the sound, which plays a role in cooling down. Spoons are also handy since they are needed when adding water and broth, making them much easier for cooks to use. The reason chefs use spoons instead of spatulas for cooking is that spoons are too smooth and do little damage to food. Just think about it and you know that the spatula is flat. If we use it to stir-fry, it will cause a lot of damage to the food and may break the food. Chefs usually work in hotels, so they have high requirements for the integrity of ingredients and sometimes need to pay more attention. Therefore, a spoon is a good choice. Not only are they fast and efficient, they are also protective for the stove. One of the most important reasons chefs use spoons instead of shovels for cooking is that they have developed the habit by using spoons when teaching.

Why do restaurant chefs use spoons instead of shovels? In some families, spoons are only used to hold soup, porridge, etc. Use a spatula to cook. Because housewives have several spoons for cooking. Some spoons tend to stick to the bottom of the spatula without being turned over, but a spatula can solve this problem. The flat mouth of the pot, Hera, can flip the ingredients out of the bottom of the pot without turning the pot. Because the chef flips the spoon, the ingredients can be stir-fried evenly without stirring in the pot. The reason why chefs use spoons to cook is that the seasonings cannot be put directly into the pot. In this way, you cannot control the use of various seasonings, and mistakes will occur. Adding the seasonings with a spoon first and then into the pot can avoid this mistake and ensure cooking quality. When the chef is working, he cannot change tools frequently, which will delay his working time.

A spoon is a universal tool for cooking dishes such as fry bread and soups. Easy to serve. At the final stage of cooking, place cooked food into containers. You can't work with a spatula. The best tool and the earliest tool is the spoon. Soups and other types of dishes can be served with a spoon. The chef uses a spoon instead of Hera because it's easier and faster. In cooking, the firepower is usually very strong and most chefs use single cooking. In order to make the dish heat evenly, aim at the top and bottom of the dish, scoop out various seasonings with a spoon, and taste the taste of the dish. Using a shovel looks like digging for benzene, but using a spoon is much easier. In addition, after frying, take it out of the pot and put it on a plate. A spoon is much better than a shovel. But not all chefs use spoons. When cooking, the chef shakes the pot up and down with his left hand to make the food in the pot roll. When cooking at home, he holds the pot spoon with his right hand, so the chef does not need a pot spoon. The right hand holds the oil, salt, sauce, vinegar and Taste with a spoon. Shake the pot up and down with your left hand, continue to roll the dishes in the pot, and work with the electric saw in your right hand.