While kitchen equipment often is built for speed, an increasing number chefs seek equipment that can cook low and slow, save energy, preserve freshness or turn waste into fodder for future foods. Two years ago, for example, Todd Stein learned about a humidity-controlled slow cooker perfected in the airline food industry. As executive chef for the soon-to-open Cibo Matto and Roof restaurants in Chicago, Stein couldn’t believe how well the cook-and-hold cabinet maintained exact ...
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