Now that I’ve got your attention with that amazing looking chef sauce, I’d like to tell you about a recent trip I made, to Scottsdale, AZ. I was invited by Thermador to check out their test kitchen and in particular, the new Thermador Steam and Convection Oven.
Having not grown up in America I was never exposed to the Thermador line of appliances, and those of you who live in DC probably have GE in your cookie cutter apartments, so I haven’t yet come across it here either, although it was the kitchen of choice for The Brady Bunch and Julia Child.
Being in a test kitchen with a personal chef for the day (above: Chef Kyle) I knew I’d be treated to some five-star cooking — a perfectly uniform beef tenderloin, salmon wellington, tomato jam, creme brulee and pears in red wine were just a sampling of what was prepared using this new style of oven — but in true ES fashion, this is not what I wanted to know. I wanted to get down to the nitty gritty; what can this oven do for me in an everyday capacity? After all, at $3k I need to get my money’s worth.
Keep reading to see how I tested the oven the Endless Simmer way.
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