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The $320 convection oven that made me ditch my salamander
Everyone in my kitchen swore by the salamander for finishing plates. I spent $320 on a countertop convection oven last month after my old broiler died. It crisps cheese faster and doesn't scorch the edges like the salamander did. Timing is way easier, too, set it and check at 90 seconds instead of hovering. My crew thought I was crazy until they saw the brûlée on the pork belly. Any other line cooks trading out single-purpose gear for multitaskers?
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phoenixw1126d ago
Man that salamander struggle is so real and I feel you on the hovering part. Standing there watching cheese bubble at 2am praying it doesn't turn black is its own kind of pain. Makes total sense that a $320 countertop oven would win when it does the same job plus a hundred other things. Single use gear is cool until you're the one scrubbing scorch marks off a plate during a rush. That brûlée on pork belly probably sold them on it right there. Hope the crew keeps coming around and you get some space back on your line.
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