Chef and blogspot man Jean-Georges reveals his latest cooking trick:

I’ve started using another technique—or, more accurately, another machine—to cook with low heat. The C-Vap, which stands for “Controlled Vapor,” was developed for Kentucky Fried Chicken by the same company that invented its fryers. It’s basically a food warmer that uses warm water vapor—much cooler than steam—to keep KFC’s chicken crispy on the outside but warm and moist on the inside. (Or at least that’s the idea.) But I don’t use it to hold cooked foods, I cook with it.

Peter Luger loses a star and Jean-Georges makes fast food. Maybe it's time to go on a diet.