More difficult than finding a chef is making the taste of food taste the same in every dish, without any mistakes, delicious without any changes, customers come back to eat again. Recommend #Maesauce, it can help!

It is the original sauce of the shop by making seasonings that have been measured and used as a single recipe for each menu. It can be used for every menu, whether boiled, stir-fried, or curry. It helps reduce cooking time. Customers do not have to wait long. The taste is standardized, good for branch expansion and cost control.

✅ Boiled: Standard recipe for clear Tom Yum soup and Tom Leng soup, use a ratio of 1:1, i.e. 1 part fish sauce to 1 part lime juice.
✅ The dressing must be sour, salty and sweet. The secret is to control the sourness. Each season's limes will have different flavors. In the summer, there is less water, it is very sour and expensive. In the rainy season, there is a lot of water, it is not very sour and cheap.
✅ Curry: You can make all types of curry in the same way, whether it's red curry, panang, chu chee, or even massaman curry. The meat should be seasoned with fish sauce or soy sauce first, then add the curry sauce, which must be left for the curry to absorb into the meat.
✅ Stir-fry can make a variety of stir-fry sauces, such as Pad Thai sauce, and also make Kai Luk Kheay, shrimp in tamarind sauce, three-flavor fish, fish with chili sauce, and even sour curry. Ready-to-cook type can also be made.

1. Saltiness should be reduced by 15%, for example, making stir-fried basil sauce, normally 1 recipe uses 2 tablespoons of fish sauce. If there are 10 recipes, multiply by 10 (20 tablespoons), but do not use all of it. Saltiness should be reduced by 15%.
2. Temperature when making sauce. If the heat is too high, the sauce will become salty.

1. Chefs must taste it first to see what it tastes like and what dishes it can be used in. In addition, they must understand that standard recipes cause the essential oils to disappear, so they must be added. For example, in salad dressings, the essential oil smell of lime may disappear, but if you squeeze just a little lime, it is ready to use.
2. The standard recipe must be able to cook a variety of dishes. If 1 bottle can only cook one dish, it is not enough. It must be able to cook a variety of dishes, for example, 1 Product: 10 Recipes can cook a variety of dishes.
3. Chefs must have experience and know how to use sauces properly in order to make the most of the sauce.

Another thing that needs to be given equal importance is determining the specifications of the raw materials or brands that are regularly used.

Because each brand has a different taste, changing brands will change the taste. You should have a brand that you use regularly as your main brand, but you must not assume that you can't do it without this brand. You should always know the source of ingredients that have similar tastes.

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