Why do chefs like to use spoons and what are the techniques for using spoons?

As one of the most basic skills of a chef, tipping the spoon is a reflection of whether the chef is professional. Simply put, stir frying is the technique of using a frying spoon during cooking. This is one of the reasons why dishes made by oneself using the same materials and the same process are often not as delicious as those in hotels. Therefore, mastering the spoon-turning technique is very important for making dishes.

Bumping the spoon is mainly divided into three parts: turning the spoon, shaking the spoon, and taking out the spoon. Turning spoons are divided into small turning and large turning.

The operation essentials:

1. The handle or ear of the spoon is slightly lower to allow the raw materials to slide forward naturally.

2. Push the front of the spoon out, and then pull it back. The raw materials in the pot will be thrown out by the spoon and slide backwards under the action of inertia, thus turning the raw materials over.

3. When turning the pot, you need the cooperation of your right hand. Hold the spoon with your right hand close to the bottom of the spoon and push the back end of the raw materials forward, so that the raw materials are thrown up and then dropped into the pot.

Shaking the spoon:

It is to shake the frying spoon so that the dishes can rotate to achieve the purpose of maturity and consistency.

Operation essentials:

Pick up the frying spoon with your left hand, make the surface of the spoon parallel and rotate it clockwise, or in the opposite direction. Wait until the ingredients in the spoon also rotate with the spoon, and then Slight shaking.

Taking out the spoon:

Pay attention to how the dishes are plated, and the dishes should be arranged neatly and beautifully to attract appetite.

Extended information:

Spooning practice:

Spooning is the foundation and should not be underestimated. If you want to practice spooning well, you must first strengthen the strength training of spoon handling. Without strength to support it, no matter how good your cooking skills are, it will be difficult to cope with the peak meal period. Therefore, cooking is also a process of comprehensive application of technology and strength. In addition to learning theory in the culinary technical school, in practical training, you also first practice spooning, specifically turning sand.

When operating, hold the frying spoon with your left hand, hold the spoon with your right hand, place the thumb of your left hand on the handle of the frying spoon, place the palm of your left hand on the upper right side of the handle of the spoon, and then hold the handle of the spoon tightly with your fingers. When holding, you should hold it firmly and fully mobilize your wrist and arm strength to achieve accurate and flexible spoon turning. During operation, the body is required to stand firm, and both hands must be coordinated to achieve coordination and unity during operation.

Beautiful posture. Pick it up with your left hand and turn the sand with your right hand. You can also shake the sand in the pot to make it rotate, so as to enhance your skills and strength. Another point is that holding the base of the spoon handle with your left hand will save some energy.

If you want to use a wok with ears, it is also very easy to hook the left thumb of the left hand on the left edge of the ear of the pot and lay the other four fingers on the body of the pot. Continuous efforts according to the above operation essentials can strengthen the training of spoon workers' skills and strength, and lay a solid foundation for practical operations.

Shaking the wok (spoon) means shaking the wok (spoon) so that the dishes in the wok (spoon) can rotate to achieve the purpose of even heating and consistent ripeness. Pick up the wok (spoon) with your left hand and let the dishes The (spoon) surface is parallel and rotates clockwise.

It can also be rotated in the opposite direction, and the raw materials in the pot (spoon) will also rotate with the pot and shake slightly, which is called shaking the spoon. Often when cooking or grilling vegetables, the edge of the spoon is swayed to drizzle the gravy to thicken it evenly.

Turn the spoon. Roll the ingredients in the pot (spoon) to make the dishes uniform in maturity, taste and sauce. It is divided into small fan and big fan. The key to its operation is to hold the ear or handle of the pot (spoon) slightly lower to allow the raw materials to slide forward naturally, then push the pot (spoon) forward, and then pull it back.

The raw materials in the pot are thrown along the pot (spoon) and slide down backwards under the action of inertia, thus causing the raw materials to turn over. Of course, when turning the pot, the cooperation of the right hand is required. The right hand holds the spoon close to the bottom of the pot (spoon) and pushes the rear end of the raw material forward, so that the raw material is thrown up and then falls into the pot. This technology requires long-term practice to be mastered and cannot be achieved overnight.

Whether it is a big flip or a small flip, you must master certain skills. The big flip requires turning over. Therefore, you must study hard and have a certain technical foundation to do it.

Spooning is also very particular. The overall requirement is that the dishes look neat and beautiful, and are tempting to the appetite.

Spooning is a technically difficult basic skill. It requires more practice, more observation, and more practice! As long as we really master some basic skills, it will not be difficult to practice spooning well.