Prepare in the PM for Perfect Porchetta

If you’re not using your CVap® oven overnight – why not? You can be productive 24 hours a day with CVap.

Inserra Shop Rite Supermarkets, one of my valued customers, uses CVap Cook/Hold ovens in three of their locations. Executive Chef Paulie Velletutti takes full advantage of their stacked pair of CVap Cook/Holds, producing a variety of dishes for their prepared foods section. He also roasts deli meats in the CVap, increasing yield and maximizing profits (who doesn’t want versatility and extra profit?).

A great example of Chef Velletutti’s creativity is an amazing Porchetta using two bellies and a pork loin. This produces a succulent, appealing Porchetta that flies off the shelves – and most of the work is done overnight! This recipe was prepared at their Wallington, New Jersey store.

Prepare your Porchetta as normal with your favorite herb/spice rub. Tie it up and put it in the CVap Cook & Hold Oven. Set the oven to a Doneness setting of 144, and a Browning level of 2. Set the timer for 15 hours. Walk away and let the CVap do its thing.

 

 

 

 

 

 

 

The next morning the Porchetta will be perfectly cooked. It only needs a little finishing to perfect it. A nice texture and a beautiful browning are achieved by finishing in a convection oven at 475 F degrees for 12 minutes. Blast chill it, and slice it up.

 

 

 

 

These portions have been a hit with customers, and Inserra will now regularly include this Porchetta as a regular item in the rotation of the prepared foods case.

It’s All in the Proof! CVap® Focaccia

Focaccia bread (Italian pronunciation: [foˈkattʃa]) 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 bread provided before the meal at your local Italian eatery, but the bread can be used many different ways including as a pizza base, sandwich bread or even as a cake.

One of the more surprising things I encounter as I visit regions all over the world is how few people realize the CVap Cook & Hold and CVap Thermalizer ovens can be used to bake breads. CVap ovens are perfect for baking applications since users can customize the environment inside the oven to create the ideal conditions for proofing.

I had a great time with this project. It is getting the wheels turning for what other bread items we can cook in the CVap Cook & Hold or Thermalizer ovens.

Recipe:

Bread Flour – 1.82 Kilograms
Water – 845 Grams
Fresh Yeast – 60 Grams
Olive Oil – 140 Grams
Salt – 60 Grams
Sugar – 58 Grams

Method of Prep:

Preheat Cook & Hold to 90 Food Temperature + 1 Food Texture, Time 1:15.
Mix the water and flour. Autolyse for 20 minutes.
Add sugar, olive oil, and yeast. Mix for five minutes.
Add salt and mix for two minutes.
Transfer the dough to a half sheet pan greased with olive oil.
Place dough in center of pan and stretch the dough into a flat, oval. Make sure both sides are greased with Olive Oil
Place dough in Cook & Hold to proof.
When the timer goes off, pull dough out of Cook & Hold.

Punch and stretch the dough to the shape of the pan and make indentations in the dough with your fingertips.

Place the dough back in the Cook & Hold and set timer for 20 minutes.

Remove the dough from the Cook & Hold and heat to 200 Food Temperature + 10 Food Texture, time :45 minutes.

Top the dough with desired toppings and place back into the Cook & Hold.

 

One focaccia was topped with charred ramps, roasted garlic and rosemary. The other was topped with dried figs and fennel seeds. Both were seasoned with Maldon sea salt.


Consistent and efficient proofing is crucial when preparing leavened breads. The CVap promotes a consistent and great environment to proof! This is what generates the fermented smell and flavors of great breads. With CVap we can adjust the environment of the cabinet to tailor the proof. By doing so we can create compounding flavors while the bread is fermenting (or proofing).

The crumb on the finished product was excellent. It created a very light and soft finished product without making the exterior of the product too hard.

If you notice in the pictures, one of the pans of focaccia was too close to the elements (right). This is due to my portioning of the dough between the two pans. User error!


This project was a lot of fun and I hope you enjoy it as much as I did. Please let me know what you think of the product once you have tried it. I look forward to hearing from you.

For more information about the complete line of CVap products, please visit our website at http://www.winstonindustries.com

 

CAC522 Cook/Hold Oven

The CVap Cook/Hold Oven CAC522 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Our only full-size cook and hold cabinet, it is the perfect solution for operations that need to prepare large amounts of food ahead of their busy periods and then hold those foods to perfection. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The 14 adjustable universal rack supports hold 14 sheet pans or 28 steam table pans, plus a set of four chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

CAC509 Cook/Hold Oven

The CVap Cook/Hold Oven CAC509 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Ideal for QSRs, full-service restaurants, B&I facilities, or any operation that prepares ahead for busy periods. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The five adjustable universal rack supports hold five sheet pans or ten steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built in fan provides even distribution of vapor heat. Auto water fill comes standard thus eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in a stacked unit: CAC507 / CAC509.

CAC507 Cook/Hold Oven

The CVap Cook/ Hold Oven CAC507 cooks to precise doneness, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Since it fits beneath standard counters, it is ideal for operations that need a full-service oven but are limited in space. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The four adjustable universal rack supports hold four sheet pans or eight steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in stacked units: CAC507/CAC507, CAC507/CAC509, or CAC507/HA4507.

CAC503 Cook/Hold Oven

The CVap Cook/Hold Oven CAC503 puts a lot of cooking power in a small package. Cooks to perfection, then switches automatically to hold mode until you are ready to serve. Delivers uniform doneness and higher yields. This model fits under the counter, ideal for operations with space limitations. This Silver edition model has a two channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six channel Gold edition control – see Options). The five adjustable universal rack supports hold four half sheet pans or four steam table pans. Built in fan provides even distribution of vapor heat. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

CVap Butter-Poached Lobster with Thyme and Lemon

We are indulging a lobster fetish right now and the timing couldn’t be better, considering the current market value on what has been considered a luxury food for quite some time!

But this wasn’t always the case. It wasn’t until the mid-nineteenth century that lobster became popular in North America, and it wasn’t until the 1950s that it came to be regarded as a “fancy” food. In fact, there was a time when lobster was considered a trash food fit only for the poor and the crustacean was considered the “cockroach of the ocean.” Read on for more about ‘How Lobster Got Fancy!’ http://bit.ly/1eKAg5m

In addition to its inherent deliciousness, another plus for lobster is that it is a heart healthy food, being lower in calories, cholesterol, and saturated fat than lean beef, white meat chicken, pork, and even shrimp. Grilled, steamed, boiled, poached… no matter how you cook and serve it, nothing can top properly prepared lobster!

lobster plate

For the dish featured in this post, we went with a very straightforward preparation in order to let the lobster’s sweetness really shine. We butter poached lobster tails with thyme and lemon in a CVap at 200 + 0 for 12 minutes. The cooked tails were seasoned with salt, pepper, and lemon butter, and served with a spring vegetable medley of fresh asparagus and sweet baby carrots steamed in CVap. Tasted like a plate full of seaside sunshine!

We also tested butter poached lobster at two different settings in a CVap Cook & Hold Oven – see results below:

Copy of Lobster 145 + 0 160 + 1

Looking for a different way to showcase lobster? Consider some of these serving ideas:

  • Spread pesto on a pizza crust and top with chunks of lobster tail meat, grilled or roasted corn and asparagus, dot with small bits of brie and bake – how decadent!
  • Drizzle sesame, ginger, and lime over Vietnamese-style lobster and vegetable spring rolls in rice paper wrappers.
  • Serve citrusy lobster ceviche with avocado and yucca chips.
  • To heat things up, sauté lobster in a spicy tomato sauce and serve over pasta for Lobster Fra Diavolo.
  • Substitute lobster for Canadian bacon for the most indulgent Lobster Eggs Benedict imaginable.
  • Ditch the chicken and go all out with Lobster pot pie!
  • Take your lobster bisque in an Asian direction with a hint of curry and curried croutons for topping.