October is a special month for technology; this is why Monark Home Appliances celebrated an event with the presence of Chef Daniel Mules, Corporate Chef of Sub-Zero in the Southwestern America. He demonstrated the goodness and benefits of the technology applied in household appliances as well as having the opportunity to taste different dishes with his guests while having a good time.
I was able to watch Chef Mules, who has been in this industry for more than 25 years, comment about the use of appliances in the kitchen and how they optimize time and make work easier. Now, you can find equipment such as the sealing drawer that removes air and seals, keeping the food for a longer time while maintaining its flavor and freshness. This type of equipment allows you to schedule activities such as marinating and preparing a dish in advance and being able to taste it at the desired time.
In this demonstration, the chef used the famous . With an industrial look, this gas stove has beautiful red knobs and an electric double oven. It also includes sealed burners that allow you to easily clean and different flame levels and the oven guarantees uniform baking.
We asked the chef what his preference was over the use of induction or gas stoves. His recommendation was: “That is a choice according to your tastes and what you cook. In my case, I prefer fire, that’s why I keep cooking like this. Speaking about the oven, I prefer it to be electric since it guarantees that there will be a uniform temperature in everything you cook and also the fan allow heat circulation. Something that I also consider is ergonomics since I work in this and if the equipment I use is adapted to my body and my movements, I will have better performance and it will not affect my body”.
Something that caught our attention is that he cooked chocolate cookies and asparagus with garlic in the same oven and at the same time. After the process, he clarified that the oven includes fans which make the air circulation inside and that does not transmit odors and the heat is distributed evenly between the dishes.
One of the novelties that he showed us was the convection and steam oven. During the demonstration, he talked about how the steam acts wonderfully, also all dishes result juicier when it’s mixed with the convection. The digital technology of this oven detects the quantity and size of food in addition to how quickly food is prepared.
Each brand is improving their products and the most benefited will be us, the users, you just have to give yourself the time to get to know them and see which one is the best for you according to your habits and the way you cook and enjoy the kitchen.