Why do restaurant chefs cook with spoons instead of scrapers?

First of all, the wok in a restaurant is generally much larger than that used at home. The chef flips the wok and uses a spoon to help stir fry better. Because the chef can toss the spoon, he can stir the raw materials evenly without a spatula. If you use a spatula, it will be difficult to stir fry. The time for cooking in general restaurants is limited. If the vegetables are fried or even burnt because the tools used are not good, it will be broken. Especially when there are many people eating, using only spoons can make the chef play better and save cooking time.

Secondly, when cooking, the chef usually uses a cooking spoon to get the seasoning directly. Chefs use spoons to stir-fry because they can't put condiments directly into the pot, which will lead to uncontrollable consumption of various condiments and mistakes. Because, for an experienced chef, a spoonful of the past can accurately get the amount you need. The spatula is flat and wide, which not only can't control the amount of seasoning, but also can't be as convenient as a spoon, especially the seasoning like soy sauce liquid, which is easy to fall to the ground.

Third, in the process of chef's operation, don't delay the operation time because of changing tools frequently, and the spoon is a dish that can be used for cooking, cooking and soup, which can be described as an all-round tool.

There is another reason. In the last stage of cooking, a spatula is not competent to put the cooked dishes into a vessel. The best and fastest tool is a spoon, which can be used to hold soup as well as other kinds of dishes. When the fried dishes are put on the plate, it is very convenient to put the dishes on the plate with a spoon, especially the fried dishes. If you use a spatula, it will be slower. For vegetables that are easy to change color after cooking, we must race against time. This is why many chefs like to cook with spoons.