Why do hotel chefs usually don't use the lid to cook?

Hello, everyone. As a hotel chef, I will answer this question and talk about my own views. I also hope that other chefs will come and discuss with me why hotel chefs seldom use pot covers. As the saying goes? The fire is not as fast as the lid? It's not that you don't need a pot cover, it's what dishes and cooking methods are divided into, such as steamed vegetables, which are now replaced by steamers.

food steamer (usu made of bamboo)

Therefore, the first point is that the upgrading of products makes it unnecessary for chefs to use a lid on steamed vegetables, which makes steaming more efficient.

Secondly, hotel chefs can generally look at two or three pots, blanch, oil and fry, which is very particular. Generally, the wok is rarely boiled, because it is easy to stick to the wok after frying. What does one think of two or three pots with lids? Besides, does this cooker have a lid for cooking? I haven't seen it.

Third, most cooking stoves in hotels are gas stoves with blowers. This kind of stove is quite powerful. To what extent? In other words, if you turn up the fire and put the wok on it for 5-7 seconds, the bottom of the wok will be red. Is this cooking time enough for the cook to cover the lid? I think even if the juicy vegetables don't move the pot for twenty seconds, the vegetables in the pot must be burnt.

Some dishes have to be covered, such as grilled fish and stewed ribs. Now many chefs don't cover the pot, because they are afraid that they will be paralyzed if they cover the pot, and they will forget it after a long time. Once a fire is caused, the consequences are very serious. If you don't cover the pot, you will know the situation of the pot water from time to time, and you can judge when to move the pot and when to move it. I don't know what you think.

So I summed it up, there are several points:

1, bean production upgrade does not need a pot cover.

2, firepower does not need a pot cover.

3, the chef is very good, one person can look at several pots, and there is no need for a lid.

4, the chef is highly vigilant and does not cover the pot.