HOW TO USE
The Chef’s Press is perfect for:
Pan-seared, roasted or grilled steaks, chops, chicken breasts and burgers
Sautéed salmon, sea bass and halibut
Crispy skin duck breast
Toasted sandwiches or paninis
Grilled asparagus, eggplant and cauliflower
Grilled country bread for bruschetta
And so much more!
The Chef’s Press causes food to cook 20-30% faster by making better contact with the cooking surface.
Allows new cooking techniques for grilling, poaching, roasting, sautéing, and brining
Acts as a spare hand to weight down and hold food in place for cooking and marinating
Stackable to create extra weight depending on the size, thickness and density of the food
Presses can be stacked in a staggered pattern to create larger surface
Vented to release moisture and steam