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, creates an opportunity for bacteria growth. The USDA has established...

CVap Staging in Ukraine

On a recent business trip to Ukraine, we were able to see some beautiful architecture, absorb some of the amazing history, and experience the humbling real-life revolution that is currently in full swing in the middle of Kiev (and the rest of the country). Spencer Cole, a Winston Global...

CVap® Sweets for Valentine Treats

For chocolate lovers, Valentine’s Day conjures images of heart-shaped boxes filled with delicious confections. I love chocolate as much as the next guy, and it got me thinking: can we temper chocolate in CVap? What a fun experiment to play with! I was thinking of a concept combining chocolate...

A Culinary Three-Peat

When I’m home, I do most of the cooking. I can’t say I’m a great cook but I am much better than my wife (Shhh, Don’t tell her I said that). My Maple Glazed Pork Chops and “Made from Scratch” Wild Blackberry Pies are our favorites, but that’s not...

Bringing Cuba to the Table: Embracing the Flavors of the Cuban Sandwich

The Cuban sandwich has made its way onto menus across the country and was in fact iconicized in Florida with its origins stemming from the Cuban culture. Here is a simple version with some additional ingredients. I have added herbs to the marinade, which is completely optional. Often when...

Seafood Feast for the Holidays!

Growing up, we always had a Christmas Eve tradition with seafood being the highlight of it. As a child, I lived in South Florida near the water with easy access to fresh seafood. It didn’t matter if we caught or trapped it ourselves, or if we had to buy it...

50 Shades of CVap

Have you ever had one of those experiences where your chance encounter far exceeded your expectation? Recently I was asked by the Corporate Chef of a chain restaurant for a CVap solution to increase their yield on Prime Rib. Their current yield ranged from 75% to 82% and the...

How CVap Provides Greater Flexibility in Your Kitchen Design Layout

CVap® is a warm welcome addition to any commercially sized foodservice kitchen. Many say CVap will typically become one of the favored pieces of equipment in the kitchen while others swear they would not open a kitchen without CVap. That is quite a compliment to Winston Industries, a family-owned...

CVap® vs. Immersion Circulator – A Precision Cooking Contest

Not long ago I had a talented chef come to the Winston factory in Louisville to do some testing. He was preparing to open a new “traditional” style steakhouse in Chicago. Knowing how the competition was for that segment in Chicago he needed an ace up his sleeve. He...

CVap® Veal Shank Osso Buco

Ossobuco (pronounced ) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the...

Corey’s CVap® Carnitas

I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like?! I have a group of friends I meet every Sunday at our local South...

Chocolate Cake Smackdown: CVap® vs. Conventional Oven

From my childhood, I remember making the most decadent, delicious, and RICH flourless chocolate cake recipe.  I can still picture in my mind helping my grandmother put ganache on the top of the cake and sneaking a little off the top with my finger when she wasn’t looking.  We...

Bringing Home the Ballotine… with CVap®

As I have worked my way down the east coast I have always taken away something from restaurants. Whether it is a technique, preparation, a specific recipe, etc… there is always something to be learned. In 2012 I spent some time in a Philadelphia kitchen that was one of...

CVap® Pork Butt: How Sweet It Is!

Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork.  Source: Wikipedia.org Okay… I will admit I never used to...