Some chefs have moved beyond the age-old culinary practices of cooking meats directly over fire or in smoking-hot sauté pans. Instead, they favor lengthy low-temperature cooking with gear like cook-and-hold ovens, combi oven-steamers and immersion circulators, which they say yield moister, tastier and tenderer proteins.In addition to improving the eating qualities of meats and seafood, low-temperature cooking can reduce labor needs and lead to smoother kitchen operations because much of the ...
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