Why is the water pipe beside the stove always on when the chef is cooking?

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Note: the water is turned off only during peak hours. If you don't turn off the stove during the gap, it's strange that the chef won't scold you or punish you.

I'm glad to answer your question. In fact, this is a matter of professional habits. I was a little obsessive-compulsive when I was first taken to the kitchen by the master. When I was cutting vegetables, I saw that the chef had left the water pipe on, so I went to twist it. Over time, I was scolded more, so I left it alone. I have been taught to save water since I was a child, but I can't do it in the kitchen.

Later, I gradually understood several reasons why I couldn't turn off the water.

I really don't care. Every chef has a pile of lists on his head during the rush hour, and there is no time to wipe the sweat on the back of his hand. Who has time to turn off the tap? I don't know if you have seen it, but the water pipe is very small, and we will try our best to let it flow slowly.

For example, a chef cooks a lot of dishes, basically with water. Where the water comes from, it must be scooped from the basin. You can scoop a spoonful when you are busy. You turn off the tap. What if there is no water? Have you received the water now?

Third, work needs.

For example, my last dish is Maoxuewang, and my horse spoon is full of red oil. After adding water, the red oil on the horse spoon will remain in the basin. What if you turn off the water at this time and want to cook something light for the next dish, such as soup and yellow croaker? If you scoop a spoonful of water full of red oil and serve this dish, will customers scold you? For example, will the soup spilled from my cooking fall into it? This basin is not only used to hold water. Do you want to wash the horse spoon after frying?

Therefore, if the water keeps flowing, the oil on the upper layer will be washed away, so that the basin can always be kept clean.

Winter is fine. The kitchen is particularly hot in summer, and the stove is even hotter in peak hours. If water is not used for cooling, the life of the furnace will be greatly reduced, and the bulge will be scrapped directly. At the same time, the temperature around the chef can be lower. Why does the chef have a bad temper and smoke every day? Who won't scold mom?

Fifth, protect the faucet.

Don't laugh. This is also a fact. I don't know if you have noticed, but the chef can't reach the tap. Usually the horse spoon goes over and knocks on it and then knocks on it. Then the problem is coming. If I tap frequently, the faucet will probably break down in a few days. The faucet is broken during the rush hour. Do you think the chef will scold mom? What about logistics? Where did it go? All kinds of shit are coming. So, in order to make less trouble, let it be small.

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Turning on and off the tap really affects the cooking speed, so I just don't turn it off. Anyway, it will be turned on soon. Generally speaking, there are two pots of water on the stove. One pot is used to wash pots, pans and cookers, and the other pot is usually used to boil water for cooking. In the back kitchen of a hotel, there is usually a large diesel stove and blower, so the temperature will be very high, so the water next to it will not flow tightly all the time, which can cool the stove and chef. It's killing two birds with one stone. In addition, keeping the water flowing all the time can ensure the cleanliness of the water. Wash the newly fried spoon under the water, wash off the oil from the last pot, and then fry the next pot. This can prevent the cross-talk between dishes and ensure that every dish has its original flavor. The kitchen is very hot all year round, so it needs to be cooled down.

First of all, the water pipe is usually opened at the peak of serving, so that there can always be water in the water tank, which will not affect cooking, and the serving speed will be very fast. Moreover, if the faucet is always on and off at this time, it is easy to break the faucet!

Secondly, it can also ensure the quality of dishes, because if you put water into the tank, some wastewater will inevitably splash in when cooking, so flowing water can effectively ensure the quality of our water!

Third, it may be for the convenience of water use. Generally, the water tanks in hotel kitchens are connected to the stove, and they also have the function of heating, which is convenient for us to use water all the time, especially when cooking.

There are several reasons!

Chef 1 Cook different dishes in each pot! When washing the pot and fetching water, there must be the residue of the last dish in the water on the spoon, and the water can always wash away the residue of the last dish!

The cook's cooking fire is much bigger than at home, so basically all the dishes that need to be drained are cold water, including clams! So it needs to put cold water on the stove at any time! One more thing, most dishes taste better with cold water than with hot water.

3 cool down! Including cooling two aspects! The surrounding temperature and the temperature of the stove, the second point mentioned, the cook's cooking fire is very strong, so the temperature of the stove will be very high. If you don't insist on cooling with cold water, it will do great harm to the stove! Including blackening! Blister! Burn through the surface of the stove!

4 save time! If you want to use cold water before boiling water for every dish, it will not only hurt the stove mentioned in the third point and waste a lot of time, but also cause the dishes in the pot to miss the best time to add water, which will affect the quality of the dishes and even directly lead to the cost of this dish!

5 protect the faucet! Chefs don't have time to manually turn on and off the tap when they are busy! Instead, use the spoon directly instead of the hand! And it is impolite to pull and knock, so as to ensure one step in place! Then you can think about how long the faucet will last if every dish is knocked at the end of the day. Of course there are others, so I won't list them one by one!

Why is the water pipe beside the stove always on when the chef is cooking? Shino Kawako answers your question! Now that living conditions are better, the living expenses of farmers are also increasing. Many people will come to restaurants to eat, especially when their relatives come to their homes as guests. Many people will take their relatives to restaurants directly, which will be more upscale and the dining environment will be better.

However, private access is forbidden in the hotel kitchen, so people don't know the cooking process of these meals, but people who work in it will always find out why the water next to the stove is always on. In fact, this is a normal phenomenon in the chef industry. Every time a guest has a meal, he comes over during the meal, which means that the workload is very heavy and all kinds of dishes need to be prepared in a short time. Every minute is precious, so these chefs need to make sure that those small dishes are ready in a few minutes.

When cooking, the chef will pour some water to make the food more delicious. If the faucet is always on and off, it will lead to unnecessary waste of time. Therefore, in order to speed up the cooking time, these people can only leave the tap on all the time, wasting a lot of water every day, but there is nothing they can do. But if there are fewer people and less workload, the chef will turn off the water.

When cooking, dishes also need to use clear water in time, so as to ensure the cleanliness and hygiene of ingredients and ensure better eating quality. However, the chef's time is very tight. They usually turn on the tap, which can save a certain amount of water and then clean it quickly, saving a lot of time, otherwise it will still affect the efficiency.

Of course, constant watering can actually lower the temperature. After all, the temperature of these stoves will rise sharply after being fried for a long time. In order to avoid safety accidents, sprinkling water is of great significance. If there is an open flame, you can also put it out with water immediately. what do you think?

First of all, it is more convenient for chefs to get water, race against time, save operation time, improve work efficiency and create more profits for Lao Dong …

Then the running water can cool the furnace itself, prolong the service life of the furnace and keep the furnace clean and hygienic.

Long-term running water can also slow down the stove to continue to heat up, so that the indoor temperature of the kitchen will not heat up too fast, which is more beneficial to the kitchen staff and more active ... Compared with a good kitchen environment (which will not affect the mood due to overheating), the overall work efficiency is higher ...

In a word, running water is a measure for chefs to improve work efficiency in long-term practice. This is not negligence. ...

Turning on the water can reduce the temperature of the stove because restaurants pay attention to efficiency in cooking. The fire is usually bigger when cooking. If there is no water, it is easy to burn the stove for hours. It is also convenient to get water, which always affects work efficiency. When the water is boiled, the cleanliness of the water can be guaranteed at any time, but we usually keep it small.

Generally, star-rated state-owned hotels are always open, and the owners of private small hotels ask to turn it down or close it when it is full.

The incoming water has the following points: first, keep the furnace temperature not too high, and second, keep the water temperature in the basin. Sometimes you forget to drink soup and keep the water clean.