TurboChef Combination Oven
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.
For that kind of money, I'll be patient, let the house fill with the aromas of herb stuffed roasting chicken, and spend my very hard earned money on something more practical. What gives them the idea that an oven like that belongs in a home, anyway? Okay - I take it back. I'm sure there are overpriveleged foodies out there, and people in LA who have money to burn, but as to the rest of us...
As I see it, one of the beautiful aspects of cooking is that I can take time, have control of, and interact with my dinner. But I still believe in hand made pasta, slow simmered sauces, the aromas of bread baking, and yes, chicken roasting.