Recently, there is a hot question on the hot search, why does it take 1 hour to make a table of dishes at home, and when we go to a restaurant to eat, they only need 20 minutes to put the dishes together?
With this doubt in mind, we will use our own personal experience to answer this question. From the insider's point of view, we will reveal the secrets for everyone.
Our family is dry catering, has been dry for 30 years, today's restaurants can be 30 minutes to the customer's orders of dishes, more than the time to not be on the dishes can even be free of orders, so how does the restaurant do it?
There are three main aspects of difference.
<h1 class= "pgc-h-arrow-right" > first, pre-made dishes</h1>
Our family's central kitchen is now mainly dry this piece, pre-made dishes are popular to say that the dishes are prepared in advance, here are divided into two types:
One is the ordinary small restaurant, the general chef is in advance to prepare meat dishes, such as stewed duck, pig's trotters and other dishes, these dishes are even prepared a day in advance, placed in the refrigerator, when the customer ordered the dish directly in the pot heating, 5 minutes can be eaten.
Another is the chain brand restaurant, these restaurants are generally using the central kitchen to process the good prefabricated dishes, such as our central kitchen for the major catering brands in Fuzhou city to provide customized processing services for dishes, in advance to help the catering shops to make the dishes, packaged, sent to the store, the catering store kitchen staff only need to heat the dishes in the pot can be served.
The above two methods can greatly reduce the preparation time of dishes and improve the efficiency of serving. Give the restaurant the confidence to shout out all the dishes within 30 minutes.
<h1 class= "pgc-h-arrow-right" > second, the fire cooker is not the same</h1>
Our family's ordinary stove firepower is limited, even 3000w can not reach, green vegetables poured into the pot immediately extinguished, even boiling a water to more than 10 minutes, and the restaurant stove fire is rapid, the maximum can reach more than 10,000W, even ordinary gas stove, restaurant kitchen cooking is also "booming", which is why we can hear the huge sound of the kitchen when we go to the restaurant, because the fire is greater.
< h1 class= "pgc-h-arrow-right" > third, the way dishes are made is different. </h1>
Home cooking, including online cooking videos, many are actually non-professional chef staff demonstrations, professional chefs, cooking each dish is a step-by-step, and the family cooking method is completely different.
For example, we often order eggplant roasted beans in restaurants, this very ordinary dish, according to family practice, generally takes more than 15 minutes, because the beans are not easy to cook, to cook for a long time.
When the restaurant professional chef makes, he will first oil the beans and eggplants, that is, fry them in the hot oil pan, so that the dishes will soon become semi-cooked, and then put into the pot, stir-fry for 2 minutes to season the pot, the whole process will not exceed 5 minutes, otherwise it is not a professional chef.
Interlacing is like a mountain, each industry has its own specific way of operation, the so-called professional and unprofessional may be such a difference.
If you like to eat boneless claws, like to read catering industry information, like food, or want to engage in the catering industry, then welcome to pay attention, every day from the perspective of the catering supply chain to take you to analyze the truth of the catering industry.