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The Chef's Press, roasting weight - Bruce Hill

  • Ventilated stone weight developed by Chef Bruce Hill
  • Gives an even and beautiful surface to your food
  • Available in two different weights, 8 oz (227 grams) and 13 oz (369 grams)
  • Stackable, both for storage and to regulate weight
  • n
1641-23690
Weight:
8 oz
8 oz 13 oz 18 oz
Stock status
Would you like advice? Call +46 8 410 95 200
arrows30 DAYS OPEN PURCHASE
  • Information
    • The Chef's Press is a roasting weight that is ventilated and is available in three different weight classes. Chef Bruce Hill in San Francisco, after many years at the stove, felt that the traditional roasting weights weighed down the food too much and that the steam from the food remained and made the result worse. With The Chef's Press, you can also regulate the weight by placing one or more frying weights on top of each other. With the frying weight, you shorten the frying time by approx. 20-30% thanks to more of the food coming into contact with the heating surface. In addition, the surface of the food becomes smoother and more beautiful. The Chef's Press is equally suitable for meat, fish and vegetables. The price is per piece.
  • Delivery and freight

The Chef’s Press™ was born out of true necessity in the tiny kitchen of Bix Restaurant down a secret alley in San Francisco, where Chef Bruce Hill was at the helm of the stoves. In a small kitchen like that, every second counts. The old cast iron bacon presses used by his cooks trapped steam and were too heavy for many dishes. In 2004, Chef Hill created The Chef’s Press™ – a weight-adjustable tool that allows food to cook 20-30% faster and is vented to release moisture, yielding better results with greater ease.

In 2017, Chef Hill began producing The Chef's Press™ Professional line in Oakland California. The new version is made from USA-forged steel and sourced from Mid-American Stainless in Cleveland, OH. The steel is stamped into The Chef's Press™ by Rago & Son in Oakland, using a 100-ton press, just the way Rago has stamped steel since 1945. The custom tooling was designed and built by Precision Metal Tooling, Inc. in Oakland. The presses are then de-burred by DougCo in Oakland. The de-burring removes most of the rough edges caused by the stamping process. Lastly, Chef Hill drives the presses to his workshop in San Francisco, where each press is personally inspected by Chef Hill himself.

The Chef’s Press™
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