A St. Patrick’s Day Treat – CVap Corned Beef!

We examined corned beef brisket with two different settings that yielded two very different results. Typically, when you order a corned beef sandwich or a grilled Reuben, you’ll find that the beef is either shredded texture or sliced. We tested to determine the ideal settings for both. The recipe...

Bringing the Heat with Nashville Hot Chicken

Chicken and Pickles
  Winter may be waning, but the popularity of Nashville Hot Chicken sure isn’t. We decided to try our hand at preparing a big batch. It was as good (and hot!) as promised. Nashville Hot Chicken’s powerful poultry story originated nearly seven decades ago, at Prince’s Hot Chicken Shack....

Vegan Doesn’t Just Mean Tofu & Salad!

I had just finished planning a three-course dinner for some visiting customers. My goal was to demonstrate CVap versatility with contemporary applications and menu trends. I had settled on a menu that included the following: First Course – Southern fried chicken boa with Kim Chi Second Course – Moroccan...

Celebrate the Season with Gingerbread!

When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you picture a moist, cakey treat that is best served warm with a dollop of fresh whipped cream? We’ve been leaning towards the latter! In celebration of the holiday season, we’re sharing a couple...

TURDUCKEN!

Thanksgiving may be the time for tradition, but for us we decided it was time to shake things up! This year, we not only roasted and fried turkeys, but we also cooked the infamous turducken. In case you aren’t familiar, that is a turkey, duck, and chicken all rolled...

Sous Vide Turkey – Get Ready to Gobble It Up!

I’m sure I’m not the only one who builds up enough points to get a “free” turkey at their grocery store.  I hadn’t had a chance to cook the one from last year before this year’s came along.  So, it was time to make room in the freezer. Over...

Can You Do Roast Beef in a CVap?

This question was posed to me by a restaurant owner that wanted to improve the quality and yield of his roast beef for sandwiches.  And the answer is, of course we can, CVap is not just for Prime Rib! This test was conducted at the test kitchen of my...

Stainless Steel Care and Cleaning, Keep Your CVap Clean!

In the crazy fast paced world of food service, which in a lot of cases is 24/7, we need to find the time to break out the elbow grease and do some good old fashioned hard work. We need to keep our work areas and equipment clean and sanitized....

A Special Louisville Endeavor

Last Tuesday we had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeavor Louisville led 18 Endeavor Entrepreneurs from 10 countries on an F&B tour of the city this week, featuring site visits, panels and discussions with Endeavor Louisville board members, as well as...

Takeout Trend, Here to Stay

The trend of ordering takeout among consumers won’t be going anywhere any time soon. What Americans want from their food is convenience – number one on the list even above price (Washington Post). With longer working hours, social events, children’s activities, the hustle and bustle of the everyday life...

Various Tasty Veggies with CVap!

I’ve noticed the CVap blog is pretty bereft of vegetable preparation and is exclusively about the CVap Cook and Hold oven.  I decided that my next blog post would feature the CAT Thermalizer Oven instead!  I also wanted to see how some of my favorite vegetable dishes would work...

The Passion for Cooking Perfect, Consistent Rice!

I get the opportunity to travel to several western states and work with our customers and see how they use CVap. The item that seems to be moving to the center of the plate is rice.  Rice continues to be the topic of discussion here in the states and...

CVap Baby Back Ribs

Summer is by far my favorite time of year. It is an escape from winter. The sun is out, the birds are chirping, the flowers are blooming.  Millions upon millions of people leave their dens of hibernation for the great outdoors. But to me, there are three things that truly signal...

CVap Ribs Smoked on a Green Egg

How do you like your ribs? Fall off the bone? Texture with a bite? Smoke or no smoke? Baby back or St. Louis Style? Dry rub? Saucey? Grilled, baked, boiled – don’t even go there! Oh My!  Between the questions and the debate almost everyone has an opinion on...

A Footprint Dilemma – Utilizing Versatility in Today’s Modern Kitchens

In this post I want to bring to light one of the current dilemmas many of us are facing in our kitchens today. Although the list of equipment offerings and technologies continues to grow, we see more and more specialized equipment designed for a specific job. Whether we are baking, steaming, braising, boiling,...

Smokerless Ribs & CVap!

It shouldn’t be a surprise that BBQ is very hot right now! I know not everyone has a smoker in their kitchen, but I follow two websites pretty closely for great information about BBQ and food techniques.  The best resource for BBQ that I have ever found is Amazing...

It’s All in the Proof! CVap® Focaccia

Focaccia bread (Italian pronunciation: ) is one of the most versatile breads baked today. Not only can the bread be baked either thick or thin, the endless array of toppings to choose from compounds flavors in a complex yet delightful way. Most people think of Focaccia as the free basket of...

Perfect Fried Rice Made Food Safe!

According to some in the restaurant business, the traditional method for cooking the perfect fried rice is to cook the rice, chill it in a walk-in cooler overnight, and then stir fry cold rice the next day. This method, however, does create an opportunity for bacteria growth. The USDA...