toploader55
Well-known member
This is what I am learning to use now...
Technology is just Dope on this thing...
Technology is just Dope on this thing...
Speaking of Convection Ovens...Combi-Therm
- Thread starter toploader55
- Start date
Help Support :
Very Cool Oven Eddy, We need to get one for Mr. Charles kitchen, he could put it to good use.
I guess this is about the fastest way to cook except for Micro-thermal ovens like Turbo-Chef or maybe a pressure cooker.
When I was in France the other week it seemed some of the big dinners we were being served at our hotel must have been done in a steam type oven like this, all the food was well cooked but it looked more like it was boiled than roasted in dryer heat.
I guess this is about the fastest way to cook except for Micro-thermal ovens like Turbo-Chef or maybe a pressure cooker.
When I was in France the other week it seemed some of the big dinners we were being served at our hotel must have been done in a steam type oven like this, all the food was well cooked but it looked more like it was boiled than roasted in dryer heat.
toploader55
Well-known member
Hi John
There is a oven that Alto Shamm also makes that is a cook and hold oven. You can put the roast in the night before and it cooks and holds it for the next day.
My personal problem with these are they use such moist heat, there is no crispness or caramelizing of the roast.
The Combi has a option for no moisture which I like. But being so old school the younger chefs seem to like this better. As they like stacking, poofing, squirting sauces and micro greens.
Personally I like a plate of food these days. Not something that costs $38-$60 dollars and I can barely tell what I am eating. Then when I get home, I am scavenging the refrigerator for something to eat as I just paid dearly and disappointed for 4 oz. of something I had for dinner that barely satisfied my appetite. Then get really upset as I could have bought groceries for almost a week that I just spent on "dinner". ; )
There is a oven that Alto Shamm also makes that is a cook and hold oven. You can put the roast in the night before and it cooks and holds it for the next day.
My personal problem with these are they use such moist heat, there is no crispness or caramelizing of the roast.
The Combi has a option for no moisture which I like. But being so old school the younger chefs seem to like this better. As they like stacking, poofing, squirting sauces and micro greens.
Personally I like a plate of food these days. Not something that costs $38-$60 dollars and I can barely tell what I am eating. Then when I get home, I am scavenging the refrigerator for something to eat as I just paid dearly and disappointed for 4 oz. of something I had for dinner that barely satisfied my appetite. Then get really upset as I could have bought groceries for almost a week that I just spent on "dinner". ; )
