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The $320 convection oven that made me ditch my salamander
Everyone in my kitchen swore by the salamander for finishing plates. I spent $320 on a countertop convection oven last month after my old broiler died. It crisps cheese faster and doesn't scorch the edges like the salamander did. Timing is way easier, too, set it and check at 90 seconds instead of hovering. My crew thought I was crazy until they saw the brûlée on the pork belly. Any other line cooks trading out single-purpose gear for multitaskers?
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