The same dish, a chef a technique, that in the end there is a fixed standard reference?

Simply put, this is the dish is not reproducible

The solution is to unify the standard

Finally said a heart to do dishes is a chef, with the technology to do dishes is a cook

Suppose, you are a new line of cooks, followed by the master to learn to cook, the master of the step-by-step teaching, you step-by-step learning to copy the steps step by step, followed by the master of the steps, and finally came out of the The dish, most likely is not the same.

The reason mainly covers a few aspects.

1, personal understanding of the ingredients is not the same.

Some people feel that 3 minutes of fire under the dish is just good, some people feel that 3 minutes and 10 seconds to be able to, the length of the cooking time will sometimes very much affect the flavor of the dish.

2, personal understanding of seasoning is not the same. Salt, soy sauce, pepper, sugar, because the Chinese chef for the standard of seasoning is "a small amount", "a little", so the number is very difficult to grasp, the number of seasonings, the number of dishes will be very much affected by the flavor.

3, the number of ingredients ratio. Apprentice for the grasp of the ratio of ingredients with the master's grasp is difficult to do the same, which will seriously affect the flavor, it is very likely that the flavor of the auxiliary materials to take away the flavor of the main material, which is not worth the loss.

4, the understanding of knife work and fire is not the same. Knife work and fire, is the Chinese people on the pursuit of delicious and very important skills, knife work is good or bad, will affect the flavor of the dish, while the fire is more demanding, the difference between the fire will be serious flavor. And the chef's experience, personal understanding of the understanding of the fire will be a big difference, of course, the chef's flavor will be a big difference.

But then again, the same dish, a hundred chefs have to have a hundred flavors can, different flavors can meet different people's taste buds, otherwise all the dishes are the same, that eating is not much fun! Right!

Our memory of flavor needs to be passed down through history, and our cooking skills need to be accumulated through experience. No one is born a gourmet or cooking master, they need to grow step by step, and then gradually mature. However, many catering experts and scholars as well as kitchen managers and chain restaurant operators have been pursuing simple management, stressing the need to reform Chinese cuisine, implement standardization and programming, and simplify the procedures for serving dishes. People with such ideas, their purpose is to facilitate the management of catering enterprises and restaurant replication and chain development, is the figure of convenience, want to maximize profits.

Chinese food standardization is to make each dish to process, knowledge, standard quantitative, that is, without any culinary experience or robots after simple training can make any uniform taste of the dishes.

Over the years, many provinces have come up with their own standards for their classic cuisine, and some have even introduced their own "national standards". The media has reported the standard, in 2008, the country introduced the "steamed bread national standard". 2010, Shandong Province, the preparation of 53 Lu cuisine standards, and promulgated. 2013, Hunan Provincial Quality Supervision Bureau issued chili pepper fried pork, Mao's braised pork and other 38 Hunan cuisine local standards. 2015, October 22, Jiangsu Yangzhou City, Jiangsu Municipal Bureau of Quality Supervision issued a new standard. released a new standard for Yangzhou fried rice.In October 2015, the Sichuan Provincial Bureau of Quality Supervision set standards for 12 Sichuan dishes, such as huihuan pork, husband and wife's lung slices, and fish-flavored shredded pork.At the end of November 2015, the city of Xi'an released a standard for beef and mutton steamed buns. After the standards for these classic cuisines were issued, how many restaurants are actually implementing them, and how many diners like to ask their chefs to follow these standards, but no one answered or paid attention to them.

The standardization of catering is a prerequisite for the rapid scale of Chinese fast food, group meals and business meals. But diners of food pursuit is its taste, not standardization can work. At least in the ingredients, cooking skills, local traditional practices, special utensils, special cooking appliances, regional civilization, local characteristics and local culture, taste, etc., can not be made and regulated by strong standardization.

In China, which is a vast country, the ingredients in Chinese food come from different regional environments, and the ingredients with the same name and species have different strengths and weaknesses, which cannot be completely standardized and stereotyped. There are a lot of nuances in the ingredients, take the famous Hunan cuisine chili pepper fried meat in the chili pepper, there are more than two thousand varieties of chili peppers around the world, there are more than six hundred species in Hunan, common dozens of varieties also have individual size, degree of curvature, thickness of the flesh, the degree of spiciness of the different differences.

In different cities and counties in Hunan, each place because of the different soil, they produce different chili peppers. It is the same chili tree on the knot of chili, each chili pepper size, old and young, the degree of spiciness is not the same. How many chili peppers fried how much meat, cut into what shape, the size of each piece is how much of these external things chef good to determine and grasp, but their flavor can not guarantee exactly the same.

Meat ingredients most commonly used meat, whether to do Mao's braised pork, pork, chili pepper fried meat, etc. have to use it, how to stipulate the standard of the five meat? Because of the breed of pig and the size of the individual itself, there are thick and thin five-flake meat. Because of the different ways of rearing, there is a difference between fat and lean pork. And there is also a difference in the five-flake meat itself, divided into fine five-flake, fat five-flake, general five-flake and so on. These five-flake meat in accordance with the standard requirements for cutting, it will not cut a complete piece of five-flake meat, either piece of large or small, piece of large good treatment, cut off some, piece of small is not want or use other things to supplement the perfect, not good to determine.

Each province in China is probably a large cuisine, each cuisine of the chef their cooking techniques are not exactly the same, the dishes cooking procedures can not be exactly the same and standardized. The same kind of ingredients in different cuisines, the chef on the ingredients of raw and cooked standard requirements are not the same. For example, we are familiar with lettuce, Sichuan people call it green bamboo shoots, Sichuan cuisine and Hunan cuisine for lettuce raw and cooked standards are completely different. There is also the same ingredient in the same cuisine of different dishes in the raw and cooked standard is not the same, lettuce shredded stir-fried and lettuce slices fried meat is an example, they do a good job of the taste of the dish is also completely different. As different catering companies use different fuels for stir-frying, these different fuels produce completely different firepower and require different stir-frying times. Some chefs like to add water while cooking and some do not. The same addition of water, more or less is not the same, and the standard of time to collect the juices is different. Some cooks swing the spatula more often, swing the spatula range is large, fried out of the effect of the dish is completely different, beautiful and juicy, fresh and crisp. If it were standardized, it would dictate how much to wave the spatula and how many spatulas to wave per serving while cooking.

The dishes that are very popular and trendy on the tables of large and medium-sized cities are to a large extent the traditional dishes of some mountainous regions and small localities, which have their own traditional cooking methods in a certain fixed place, and which we can't standardize, and it is even difficult to improve them. Every year, there are tens of thousands or even hundreds of thousands of innovative dishes made by chefs all over the country, but those that can survive in hotels are just a few hundred, and after one or two years of elimination, there may be only a few dishes left, or even none at all. The standards for these dishes, which are set by government departments, are introduced only after the dishes have been created and widely disseminated. In fact, for this dish, at the beginning of its emergence, the creators of the standardization of the standard for it, so that how many entrees and side dishes with how many ingredients to do how many dishes, but also to add those seasonings, divided into a few processing, oil, salt and soy sauce when to put are already very clear. Those local famous dishes originally it has been through the time and history of the baptism of the pass down, there are fixed fans and lovers, these people are its disseminators and promoters, the introduction of this dish into the tables of large and medium-sized cities, do not go through a lot of improvement and enhancement, or even do not want to any modification, a direct copy of it can be. Entering a large or medium-sized city through a short period of media and diners' warm-up, it will make the whole city ecstatic and diners rush to it. Those cooking methods and techniques are completely contrary to the standardization of modern catering, but there is a market, there are profits, many catering companies are still willing to operate these dishes, and even separate separate cooking or arrange a special chef to cook.

Each catering business has a clear positioning for their business at the beginning of the planning, including the dining environment, decoration, dishes and utensils, etc. According to the respective requirements of each business, they will choose their own favorite and what they consider to be distinctive utensils. Different utensils have their own requirements on the size and shape of the dishes, and it is not possible to implement the standards introduced by the state. The same chopped chili pepper steamed fish head, the first generation of chopped chili pepper steamed fish head and the third generation of chopped chili pepper steamed fish head are not the same. The first generation of steamed fish head with chopped chili and the second generation of steamed fish head with chopped chili are steamed by the chef in a large steam cabinet before serving on the table. The third generation of chopped chili pepper steamed fish head at the table now steamed, using a small bottle of liquefied petroleum gas to heat the non-stick pan, and then steamed fish head, the time for fifteen minutes, probably twice the time of the steam cabinet, they use a different size of the fish head, the taste has a difference, extended the fish body, the side dishes are different, with tofu around the edge. The standards previously issued by Hunan Province for chopped chili pepper steamed fish head are also invalidated and cannot control the production of the third generation of chopped chili pepper steamed fish head.

Chefs use different cooking utensils to cook their dishes, and the utensils require different ingredients to make the dishes taste different, so the use of special cooking utensils makes it impossible to standardize Chinese food. In different geographical areas of China, perhaps the same dish, they use different cooking utensils. It is the same city or even the same catering enterprise, different chefs fry the same dish, their utensils are different, there are raw iron pots, there are cast iron pots, there are turning the casserole and so on. Some are personal habits, some are the limitations of the conditions. Is the dish made in this way substandard? Is not edible?

In our country in various places under the regional civilization, the impact on the diet is very large, the specific ingredients and dishes have cultural and geographical limitations, can not be measured by the national or local rigid standardization. The regional civilization of each place is the basic factor in the formation of China's characteristic diet, but also the main factor in determining the characteristics of food and drink, under the role of regional civilization, the dishes of this place are different from other places around. This comprehensive cultural factor, which is very prominent in the dishes, has a particular shaping power and shape framing power. Regional civilization can not be adapted to each province and each place, much less to any part of the country.

The local specialties of each place instill a special soul and novelty to the dishes, and the local culture of each place extends its cultural taste and connotation of the dishes, the local specialties and local culture can not be common in the whole country, but also can not be recognized by the national diners, so it can not be completely standardized. These things are also the basic reason for the formation of the country's major cuisines, and let the country highlight the eight major cuisines, other small dishes and local cuisines will not die out, or in its birthplace and the special environment more vigorous development and growth, and continue to reproduce, exuding vitality.

Each diner has his or her own special addiction to food, and they taste it in different ways. They have different requirements for the standard of salty and light dishes, raw and cooked, as the direct evaluator of the dish, first of all, the taste of the dish diners, rather than those who enforce the law and food critics, only the diners have been satisfied, is the highest pursuit of the chef.

With the continuous evolution of our time, because of the emergence of the tide of working people, the country people in the country-wide flow. Because of the network era and the arrival of high-speed high-speed rail era, the world is already a global village, people can freely walk around anywhere in the world, they are in addition to taste around the food at the same time, the most nostalgic or their hometown dishes. Because of the conditions of each place and the lack of ingredients, cooking dishes in foreign places can not be completely in accordance with the standardization of the hometown to produce, the taste is not the same, there is an essential difference.

As long as it tastes good, it is good food

A chef a technique, a region also has a regional way of eating, the chef is to cook with their own heart, if you rely on technology alone to cook, he can only be a cook.

For example, if you are a top Sichuan chef, you are very famous in your local area, and the dishes you make are very popular, but one day you go to the Jiangsu side, and you are still following your old dishes, old techniques to cook, I think the result will not be so satisfactory.

Evaluation of a dish is not good or bad chef said count, but to eat this dish of people, when you are in the place where most of them are not accustomed to eat the dishes you do, you should reflect, you should go to adjust the standard of your own cooking, it is too salty, it is too spicy, and so on

So, my answer is that the same dish, a chef a technique, there is no fixed standard.