What are the difficult tools at equipment used in commercial cooking?

Difficult Tools and Equipment Used in Commercial Cooking:

While many tools in commercial kitchens are relatively straightforward, some can be challenging to master due to their complexity, power, or required expertise. Here are some examples:

1. Large-Scale Equipment:

* Commercial Ovens: These behemoths come with various functionalities (convection, steam, combination, etc.) and require a deep understanding of heat distribution, temperature control, and baking techniques.

* Griddles and Flat-Tops: Achieving perfect searing and char on these high-heat surfaces takes practice and careful control.

* Commercial Fryers: These powerful machines demand precision in temperature management and oil handling to ensure consistent results and prevent safety hazards.

* High-Speed Blenders: While versatile, these blenders can be intimidating due to their power and potential for accidents if not handled correctly.

* Pressure Cookers: Masterfully utilizing pressure cookers involves understanding pressure levels, cooking times, and the potential for explosions if not handled carefully.

2. Specialized Tools:

* Meat Saws: Requires careful technique and sharp skills to accurately cut through bone and cartilage.

* Food Processors: While versatile, these machines can be tricky to operate, especially when working with different textures and ingredients.

* Slicers: These tools require meticulous attention to detail and precision to ensure even slices and prevent injury.

* Mandolines: These versatile tools can quickly julienne and slice vegetables but require careful attention to avoid cuts.

* Dough Sheeters: Mastering the art of rolling out dough evenly and efficiently requires practice and understanding of pressure and technique.

3. Advanced Techniques:

* Sous Vide: This precise cooking technique involves precise temperature control and understanding of how it affects proteins.

* Molecular Gastronomy: Requires specialized tools and knowledge of chemical reactions to create unique culinary experiences.

* Fermentation: Involves a deep understanding of bacteria, temperature control, and time management to produce delicious and complex flavors.

Beyond the Tools:

* Maintaining Equipment: Keeping these tools in good working order requires regular cleaning, maintenance, and understanding of their specific requirements.

* Safety Procedures: Operating high-powered equipment safely involves adhering to rigorous safety protocols and best practices.

Ultimately, the difficulty of a tool or technique is subjective and depends on the individual's experience and aptitude. However, mastering these challenging tools can be incredibly rewarding, opening up a world of culinary possibilities.