Hassanchef

Most chefs blame the quality of the rice, but that is rarely the real reason. If your Dum Biryani rice is breaking and getting mushy, it comes down to major technique failures: Over-soaking, Over-boiling, and Agitation (excessive stirring).
In this reel, we decode the Kitchen Science behind getting that perfect, long, fluffy 5-Star restaurant-style grain!
CHEFS: Let's settle the debate. Do you par-boil your Biryani rice to 70% or 80% before putting it on Dum? Tell me your process in the comments!
📌 SAVE this secret for your next Biryani prep and Follow for daily professional cooking tips and trade test secrets!

The biggest mistake I see junior chefs making with Tandoori Marinades!

If your masala is slipping off the skewer or your yogurt is splitting, you are ruining the chemistry of your food.
Always use the "First Marination" technique to denature the proteins before adding your dairy!
Save this 5-star kitchen secret for your next food trial and tag a chef who needs to hear this! 👇

Most chefs think a falling seekh kebab is only a fat-ratio problem.

In reality, proper mincing, moisture control, mixing technique, and skewer selection all play an important role.

Small preparation mistakes can lead to big problems inside the tandoor.

What's the biggest challenge you face while making seekh kebabs?

Follow HassanChef for more Tandoor Interview Questions and Kitchen Science.

The ultimate Food Test nightmare! If you don't know the exact difference between a Brunoise and a Small Dice, you are losing the job on the spot.
A classic French Brunoise (3mm x 3mm) proves your knife control, patience, and professional training. Don't mix it up with a 6mm Small Dice!
👇 CHEFS: What is the hardest vegetable cut to perfect under pressure? Let me know in the comments!
📌 SAVE this reel for your next 5-star hotel interview and tag a culinary student who needs to see this!
HassanChef

Makhani Gravy phat jaati hai?

Most chefs think it's because of bad cream. The real reason is temperature shock.
Learn the simple tempering technique that keeps your makhani gravy smooth, glossy, and restaurant-style every single time.
👇 Have you ever faced split or grainy makhani gravy?

Tandoor Interview Question

Hariyali Kebab tandoor mein jaakar black kyun pad jaata hai?

Naye chefs aksar palak aur pudina ko direct pees dete hain. Lekin high heat par chlorophyll break down hone lagta hai, jisse kebab ka color dark ho sakta hai.

Chef's Secret
Palak ko pehle blanch karke ice-water mein daalein. Yeh process green color ko preserve karne mein madad karta hai aur Hariyali Kebab ko vibrant finish deta hai.

Kal bataunga: Makhani Gravy kabhi-kabhi phat kyun jaati hai?

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Tandoor Interview Question

Why do we use double marination for tandoori chicken?

The first marination prepares the chicken with salt, lemon, and ginger-garlic paste.

The second marination adds flavor, aroma, coating, and helps keep the chicken juicy during cooking.

Understanding the "why" behind the process is what separates a cook from a chef.

Would you be able to answer this in an interview?

Comment your answer below 👇

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Chef Interview Challenge

Every chef should know the 5 Mother Sauces of classical cuisine.

These sauces are commonly asked in hotel kitchen interviews and form the base of hundreds of other sauces.

Can you name all 5 without looking at the video again?

Comment your answer below 👇

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