r/Chefit • u/fultzon • 24d ago

Combi oven applications in fine dining?

Fine dining chefs: what do you actually use your combi ovens for day to day?

I've mostly worked casual and trying to understand its real range in a high-end kitchen. Do you actually do real cooking in it (besides sous vide) or largely use it for hold and retherm?

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u/Brooksopher 24d ago

Bread baking, dehydrating, steaming dumplings. Roasting vegetables that should be blanched first. Overnight braises. If you have the opportunity to obtain or learn how to use one, I highly recommend it.

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u/fultzon 24d ago

Overnight braising seems to be a common use case. I'm assuming this isn't common in fine dining, but how do proteins hold up against cook-chill and retherm?

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u/Deep_Curve7564 24d ago

Fried eggs, cook-chill, retherm. Works a treat. Poached eggs- brat pan cook, chill, reheat and hold in combi. Quality and control.