From the NY Times
WATCHING a three-and-a-half-pound chicken roast in 14 minutes, time loses all meaning. The skin turns gold and crisp, juices immediately rise to the surface, and the flesh firms before your eyes. It’s dizzying and seductive, like the home makeovers on TV that compress a six-month renovation into a single afternoon.
“Wow,” you think. “I could do this every single night.”
The makers of the TurboChef, a super-fast oven used at Subway and Starbucks and, recently, by chefs like Charlie Trotter and Gray Kunz, are banking on that reaction. Speed ovens made by TurboChef, Merrychef, Electrolux and others are common in commercial kitchens; they generally use some layering of microwave, convection, steam and infrared technologies, which provides even cooking, moistness and browning, all at high speed.
$8000 for a double oven sounds like a lot. I hope the price comes down soon.
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