Finally chose between a $1200 combi oven and a new set of All-Clad pans for my station upgrade

Went with the oven and my plating times dropped by like 30% because I can hold proteins perfectly while I work on sauces.

3 comments

3 Comments

jennifer692mo ago

That 30% time save is huge... we switched to a combi at my last spot and it changed everything.

xena_campbell382mo ago

Our old kitchen manager called the combi oven the "silent sous chef" and he was right. It lets you nail the carryover cooking on a rack of lamb while you're three other things deep on the line. That 30% isn't just speed, it's mental space to actually think about the dish. What temp and humidity are you running for your proteins?

the_jake1mo ago

Run a rack of lamb at 300 degrees with 40% steam for the first 10 minutes, then drop the humidity to 20% until it hits 125 internal. Resting in there with the door cracked gives you a perfect pink edge to edge every time. It's basically cheating for that sweet spot between crust and doneness.