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« “Kitchens by Crayola” | Main | Lunch Time. Reinvented. »
Cooking at K/BIS
By Brian Pember | April 7, 2008
The biggest event in the world of appliances is right around the corner. Once again, we'll be bringing our unique cooking experience to Chicago and the Kitchen & Bath Industry Show this week, from April 11th to the 13th. Our good friend Jonathan Waxman, executive chef/co-owner of Barbuto in New York, will be preparing some of his favorite recipes in the TurboChef Speedcook Oven. His K/BIS menu includes:
Pizza with Bacon, Parmesan, Scallions & Tomato
Conventional time: 25 minutes
TurboChef time: 3 minutes 25 seconds
Two Roasted Organic Chickens
Conventional time: 1 hour 20 minutes
TurboChef time: 15 minutes
Roasted Yukon Gold Potatoes
Conventional time: 1 hour
TurboChef time: 5 minutes
Homemade Strawberry Crisp
Conventional time: 50 minutes
TurboChef time: 4 minutes 10 seconds
Combined, the full four-course meal is cooked in less than 30 minutes (versus 3.5 hours in a conventional oven). Not bad.
We hope you'll join us at Booth N8539 in the North Hall if you plan to attend the event. If not, check back in next week for a post-show recap.
