TurboChef = Rack Of Lamb In Six Minutes, Souffle In Two
$6,000 is a lot of a money to spend on an oven but the NYT's Julia Moskin thinks it just might be worth it for the TurboChef, a super-fast oven used in commercial kitchens that's looking to make its way into homes this year. The TurboChef site has videos of Chicago star chef Charlie Trotter using the oven, including one of him cooking a rack of lamb in six minutes—a dish that usually takes 45 minutes properly done in a kitchen!
Between Moskin's piece and Trotter's videos, I'm convinced I would spend the money if I a) cooked regularly and b) owned my own apartment to put it in.
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1 Comment:
Oh, and of course c) if I had a LOT of money to spend.
Lia Bulaong at 6:20PM on 03/13/07