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jennifer696mo ago
That 30% time save is huge... we switched to a combi at my last spot and it changed everything.
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xena_campbell386mo 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?
2
the_jake5mo 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.
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