Why is chef cooking never a mess?
When you try to prepare a nice three-sip meal and a soup at home, the kitchen tends to be a disaster site: steaks in the oven are countdown and the pasta on fire needs to be cooked. Eight minutes, the borscht in the high-pressure pan is 20 minutes to exhaust, while you have to count the thaw butter in the microwave.
It's hard to calculate human brains in the backstage at the same time. A countdown of different dimensions. The result of reliance on hard-core brain memory is often roasted meat, rotten pasta, butter splattered across the microwave walls.
Introduction of integrated sciences: multi-line kitchen timers
The charge counter for professional cooks (such as the Michelin restaurant or the large chain of fast foods) is usually accompanied by a row or even dozens of industrial electronic timers. Each timer is covered with a noteboard, which controls the time of fries, roasted steak and boiled sauce. That's what makes sure all the dishes are able to do. Perfectly made at the same time. The ultimate secret.
Ours. A thousand-gauge kitchen parallel timer The time management system of the commercial kitchen is transplanted to your phone and computer:
- Unlimited multi-open: You can click on " Add a New Cooker" to generate countless independent countdown modules.
- Custom name: Each module is labelled as "Boiler - Roast Chicken", "Water Cook - Orchid", "Silent - Steak". And there's no need to think back, "Who did that eight-minute alarm clock just go down? ”
- Independent alert and visual tip: When time arrives, the corresponding module screens will be red with a sharp scintillation, in addition to the sound drip alert. And in the noisy kitchen, you can see with the light which pot is supposed to shut down.
Quick-forwards for cooking
You need to have a dinner if you want to have a nice dinner at home. Reverse the countdown It's a habit:
Suppose dinner is at 7:00 p.m.
1. Roast chicken takes 60 minutes (including 45 minutes of roasting + 15 minutes of static). So the roast chicken must be at 6 pm. Get in the oven.
2. The stew takes 30 minutes. Must fire at 6:30.
3. The time-scrambled vegetables take five minutes and must be kept until 6:55. The roasted chicken is boiled while still, and the vegetables are made green and hot.
Keep this page open on your mobile browser and unlock the screen automatically. You just have to press the start button for the food at a given moment, like a conductor, to have control of the kitchen rhythm.