Why Do Chefs Say "Hands"?
When we hear the phrase "passing the hands" in the culinary world, it may seem confusing. However, this term is not a literal request to transfer one’s actual hands from one person to another. So, what does it mean? In this article, we’ll delve into the world of culinary lingo and uncover the secret behind this enigmatic phrase.
The Origins of "Hands"
Before we dive into the reasons why chefs say "hands," it’s essential to understand the origins of the term. The phrase is believed to have originated from the French culinary tradition. In French, the verb "faire les mains" translates to "to work the hands" or "to make the hands work." This phrase refers to the act of seasoning, preparing, or working with food, particularly meats and fish.
Why Chefs Say "Hands"
Now that we know the origins of the phrase, let’s explore why chefs say "hands" in the first place. Here are some reasons:
• Quality Control: When a chef asks another chef to "check the hands," they’re asking them to inspect the dish for quality and consistency. This ensures that the dish meets the expected standards and is presented to the customer in an appealing way.
• Presentation: The phrase "hands" can also refer to the presentation of the dish. A chef might ask their colleague to "make it look like hands" to describe the desired arrangement of food on the plate. This is particularly important for visual-centric dishes like buffets or show-stopping presentations.
• Searing and Browning: In some cases, "hands" refers to the process of searing or browning meat. When a chef says "put your hands on it," they’re asking the other chef to add a crispy crust to the meat using high heat.
• Resting: Finally, "hands" can be used to describe the process of resting or allowing the food to relax. This is crucial for dishes that require the ingredients to come together or for meat to relax after cooking.
Other Culinary Terms and Their Meanings
To further illustrate the complexity of culinary lingo, here are some other terms and their meanings:
| Term | Meaning |
|---|---|
| Tournant | A cook who is responsible for preparing vegetables, starches, and other accompaniments |
| Garde Manger | A section of the kitchen responsible for preparing cold dishes, such as salads, soups, and sauces |
| Cocktail | Not just a drink, but also a small snack or hors d’oeuvre served before a meal |
| Garnish | To add a decorative touch to a dish, such as a sprinkle of herbs or a slice of fruit |
Conclusion
In conclusion, when chefs say "hands," they’re not literally referring to their physical hands. Instead, it’s a phrase that encompasses various aspects of culinary practice, from quality control and presentation to searing and resting. By understanding the nuances of this term, we can better appreciate the art of cooking and the importance of attention to detail in the culinary world.
Tips for Home Cooks
As a home cook, it’s essential to learn these culinary terms to communicate effectively with your family and friends. Here are some tips to help you navigate the world of culinary lingo:
• Read Cookbooks and Recipes: Start by reading cookbooks and recipes to familiarize yourself with culinary terms and techniques.
• Ask Questions: Don’t be afraid to ask questions if you’re unsure about a particular term or technique.
• Practice: The more you cook, the more comfortable you’ll become with culinary terminology.
By mastering these tips and phrases, you’ll be well on your way to becoming a confident home cook who can impress even the most discerning palates. Bon appétit!