smallappsIt sits on the plate, a vision of culinary impossibility. The skin of the roast chicken is a deep, burnished gold, so uniformly crisp it crackles if you so much as breathe on it. Yet, …
The Alchemy of Steam and Fire: The Science Behind Combi-Ovens
In the traditional dichotomy of cooking, we have always separated water and fire. We boil or steam in a pot (wet heat), and we roast or bake in an oven (dry heat). Each method has …