"Every chef has their go-to kitchen tool. For Chris Cosentino, the former San Francisco chef behind Incanto and Cockscomb, it's a stackable stainless-steel bacon press that he swears by. "I have two round ones and six small ones in varying weights at my house. I probably have double that at Koast," Cosentino said of his Maui restaurant. "They give me consistency and control, and I think that's really what's super important about it.""
"Whether he's using them for pickling or adding weight to make deeply caramelized brûléed onions, Cosentino always has a Chef's Press in his repertoire. He's been an avid fan since 2006, when San Francisco chef Bruce Hill walked into Incanto restaurant to show off his new invention. It's been 20 years since the former Bix executive chef created the steel contraption, which is used primarily to add weight to meats or vegetables for a perfectly even sear."
Chris Cosentino keeps multiple stackable stainless-steel Chef's Presses at home and at his Maui restaurant, valuing their consistency and control. He uses presses for pickling and to add weight for deeply caramelized brûléed onions. Bruce Hill invented the Chef's Press in 2006, and the design has persisted for two decades as a simple steel contraption used to add weight to meats and vegetables for an even sear. Cookbook and social media chefs use the presses for varied purposes, including grilled cheese. The press features vertical ventilation slots and a pointed handle for stacking; models weigh 8 to 18 ounces and cost $19 to $39.
Read at SFGATE
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