Why do restaurant chefs use spoons to cook?

Chefs in restaurants use spoons to cook for many reasons, mainly including the following aspects:

First, it is easier to control the temperature.

Cooking with a spoon can better feel the oil temperature and the state of ingredients in the pot, so as to adjust the heat in time. The arc design of the spoon head can make the ingredients closer to the lake, make the ingredients heated more evenly, and make it easier to master the heat.

Second, it is more convenient to stir and control the state of ingredients.

Compared with shovels or other tools, spoons can stir ingredients more flexibly and transfer ingredients from one side to the other. Moreover, the edge of the spoon will stick to the bottom of the pot, and the ingredients are easy to be fried, so that the ingredients are evenly heated and the fried taste is better. The design and length of spoons are also different. The commonly used cooking spoon is long, so it is easy to control the situation in the pot, so that the ingredients will not burn the pot.

Thirdly, it is convenient to shake and control the flow of ingredients.

The design of the spoon can easily and flexibly shake and control the flow direction of food. Because cooking often needs to turn the ingredients from one side to the other, the spoon head and length can make the chef easily complete this operation, but the use of shovel is more complicated, which is not conducive to the rapid completion of cooking.

To sum up, cooking with a spoon can better grasp the heat, which is convenient for stirring and controlling the condition of ingredients, so that the ingredients are heated evenly, thus frying a better taste. At the same time, the design of the spoon is also convenient to shake and control the flow of ingredients, which can help the chef to easily complete the cooking process.