On Sunday, June 2nd, Don’s Appliances and Jim Hershman from Signature Kitchen Suite along with our region’s ‘Chefs of Steel’ attended the 6th Annual Community Liver Alliance’s Steel Chef Challenge, held at the Wyndham Grand Hotel.
As part of the event, SKS auctioned off a 48” Dual Fuel Range which includes Built-In Sous Vide, Power Up/ Simmer Down, Two Zone Induction and True Combi-Steam. You may ask what is Sous Vide? Sous Vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, everytime. Sous Vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
During the event, Jim asked everyone what they thought of the range:
“Having induction built into the range is so awesome because it doesn’t get hot to the touch. It just heats up the pan and boils water super fast.”-Krista Tevar
“Sous Vide is a fantastic method of cooking, especially in a professional setting because it allows you to get exact temperatures. For example, if you want steaks at 133.5 degrees and allow them to rest, you are able to control that temperature to a finite ability.”
- Paul Morrison from Sysco Pittsburgh
“In home, being a professional chef, the steam feature would be wonderful. It’s so versatile once you get to use it in a professional kitchen, the world just opens up to. Using steam, reheating food makes it so much more possible and faster. Bringing pasta up to temperature as well as many other foods is why the steam feature is the most appealing to me allowing me to get the most use out of it.”
- Brian Nanassy
Stop in and experience it live in our Robinson Showroom!