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.
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 is straightforward. We used pickling spice and water to brine to briskets for several hours; and then cooked them in the brine.
The brisket that was ideal for shredding was cooked in a CVap Cook & Hold Oven at 190 + 4 for 11 hours.
The brisket that sliced beautifully was cooked in a CVap Cook & Hold Oven at 135 + 1 overnight.
Both results had phenomenal flavor and tenderness, so it really came down to personal preference, whether you wanted it shredded or sliced.
Speaking of how to serve it…
Corned beef is a St. Patrick’s Day staple, but that doesn’t mean you can’t enjoy it year-round! Take a departure from the traditional Reuben or corned beef sandwich by trying a couple of alternative combinations:
- Corned beef, kimchi, and mayo mixed with Sriracha or your favorite chili paste, served on rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu, CamillesDish.com).
- Corned beef, horseradish slaw with Fuji apples, and smoked Gouda, served with Dijon mustard on marbled rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu, CamillesDish.com).
- Corned beef, havarti, Dijon mustard, and sautéed or grilled onions, piled on pumpernickel rye bread and finished on a Panini grill.
Keep in mind there are more ways to serve corned beef than between two slices of bread:
- Corned beef hash with scrambled or poached eggs and toast points.
- Corned beef and mashed potatoes with parsley or dill, and braised cabbage.
- Corned beef (chopped), peas, Alfredo-type pasta sauce on fettuccine.
- Corned beef (chopped), bitter greens, and Fuji apples, served with cider vinegar/grainy mustard dressing.
- Of course, for us, a classic sandwich of tender CVap corned beef, Swiss cheese, cabbage or coleslaw, and spicy mustard on rye bread equals happy campers!
What’s your favorite way to enjoy corned beef? Please share with us on Facebook or Twitter, or leave your comments below!
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 grilled lamb loin with Tzatziki and quinoa tabouleh
Dessert – molten chocolate cake with Chantilly cream
I was quite pleased with the ethnic diversity represented by the meal as well as the variety of CVap and Collectramatic applications. With menu in hand I began to create my ingredient list and production schedule. About 30 minutes into my planning and two days before the meal, I received a note that one of our guests was vegan. What?! How was I going to make the above menu vegan? I certainly wasn’t going to offer only salad and tofu! So I set my mental wheels in motion and this is what I came up with:
Southern fried cauliflower bao with Kim chi
Moroccan grilled beets with quinoa tabouleh and silken tofu Tzatziki
Vegan double chocolate pistachio cake with whipped spiced coconut cream
But first, there were several hurdles to overcome:
Making the Kim Chi without fish sauce, where do you get the Umami?
Get cauliflower to emulate the look and feel of a fried chicken thigh!
How to get tender beets without turning them to mush…
Whipped coconut cream?!
With a little help from Alex Talbot and J Kenji Lopez-Alt and a lot of help from CVap I think we did pretty well. Here are a few pictures from our luncheon and the recipe for the Southern Fried Cauliflower. If you’d like the rest of the recipes send me a note and I’d be glad to share.
Brine Recipe for Cauliflower:
- 3 liters cold water
- ¾ cup kosher salt
- ¾ cup sugar
- ¼ cup bourbon barrel soy
- 2 stalks celery thinly sliced
- ½ small sweet onion sliced
- 6 cloves of garlic smashed
- 4 bay leaves
- 10 peppercorns
- 10 cloves
- 1 liter of ice
Directions: Place all ingredients but ice in a sauce pan and bring to a boil. Remove from heat and add ice. Store in refrigerator until you are ready to use.
- 2 heads cauliflower, cut into 2-inch thick steaks and then quartered
- 1/2 cup savory brine
- 1 teaspoon bourbon barrel soy sauce
Directions: Place cauliflower pieces in sous vide bags, cover with prepared brine, add soy, and vacuum seal. Place in CVap set on Constant Cook at 185F food doneness and 0 level browning. Cook for one hour. Place immediately in water bath to cool and then place in refrigerator until you are ready to fry the cauliflower.
Breading and Frying:
- 2 cups of your favorite breading
- ½ cup brine
Dust cauliflower with breading, dip in brine, then bread lightly with breading mix. Drop into a Collectramatic fryer set on open fry 350F for 3 and half minutes. Voila! Vegan fried “chicken”!
Like a lot of people in the foodservice industry, I didn’t intend on ending up here. Also, like a lot of people in the foodservice industry, I didn’t intend on still being here over a decade later. One of the many reasons I still am, however, is the fact that I’ve been fortunate enough to work with Child Nutrition the entire time. There’s truly not a better collection of warm and caring individuals in this world and I am proud to be a part of their family. And what I am most proud of is when my other family, Winston Industries, provides the Equipment Grant Award. Well, that and keeping me employed…
Every year through a competitive grant process at SNF, our company gives away 10 pieces of equipment (of the winner’s choosing) in our holding cabinet or oven line. That amount of free equipment could represent a monumental change for anybody, much less a district in extreme need! Covering the Southeast, I’ve been lucky enough to work directly with three of these grant winners, as well as a district in my home state of Mississippi who we helped post-Katrina. This year lightning struck again and I got my fourth winner, Hernando County Public Schools in Brooksville, Fla.
Hernando County has about 25 schools and Food & Nutrition Services Director, Lori Drenth, designated nine sites to receive the seven Holding Cabinets and three Thermalizer Ovens she chose after winning. Along with helping to feed an increasing number of students in older kitchens, this equipment will allow her staff to be able to truly do batch cooking and serve food at its highest quality. And as she said, “it’s like Christmas when a kitchen gets new equipment and it instills a sense of pride in the employees knowing their school is getting that investment.” It gives me that same sense of pride to work with these people and a company that makes money selling equipment, but also gives some away for a good cause!
You can apply for next year’s grant starting on January 10, 2017. Learn more here!
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 into one. Sound too good to be true? Honestly, we thought so too!
Let us warn you, this isn’t a task you take on unless you are fully committed. Time and patience are your friends during the time you are preparing the most delicious turducken.
1. Debone all meat – turkey, chicken, and duck. We did this the day before to save some time on the day of. Depending on your expertise, this should take about 45 minutes to an hour and a half.
2. Make stuffing to place in-between each layer of meat. This is the list of ingredients we used, but feel free to put your own spin on this favorite. We also made a double batch for each turkey to ensure we had enough for each layer.
- Stuffing mix of your choice, we used corn bread
- Chicken Broth (or Vegetable broth)
- Fresh Parsley
- Fresh Sage
- Minced Garlic
Now for the turducken!
- Season each piece of meat with salt and pepper
- Lay turkey out ready for the stuffing
- First layer of stuffing on turkey
- Chicken thighs placed on top of turkey, and chicken breast on lower half of turkey
- Second layer of stuffing
- Duck placed in middle of stuffing layer
- Last layer of stuffing
- Begin to pull up sides of turkey to secure everything inside with twine or skewers
- Season outside of turkey – we used paprika, salt, and pepper
The other turkey was cooked on high yield at 170 doneness and 4 level browning for 6 hours then held overnight for 8 hours at 150 doneness and 1 level browning.
One turkey was staged at 165 and 0 browning over night for 14 hours and then finished in the Collectramatic fryer for 3 minutes.
Roasted turkey – 82% yield
Staged & fried turkey – 84% yield
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 the years I have explored cooking many different foods sous vide style in CVap. To be accurate, only things that are vacuum sealed can be called sous vide – it’s a French thing. The literal translation of sous vide is under vacuum in English. However, the same precision cooking that you get by sealing something in a bag and dropping it into a water bath heated with an immersion circulator heater can be done in CVap.
I pulled the turkey out a few days ahead of time to defrost in the fridge, pulled the organ meats and neck out and gave it a good rinse. Grocery store birds are technically brined with a salt solution at the factory (read the small print on the package) so there was nothing to do but get the CVap set up. My intent was to start the bird early in the morning and get it close to a final temperature of 160 degrees F so that I could finish it in a 500 degree F oven to add texture. To make sure I had an idea of what was going on inside the bird I bought a new toy that has a Bluetooth temperature probe that sent a temperature chart to my iPhone. Yeah, I’m a sucker for kitchen gadgets and this one is particularly cool. The temperature charts throughout the process. The CVap cook and hold was set to 160 doneness and 0 Browning. Essentially the CVap is acting like an immersion circulator at this point. I put the probe in the thigh joint, put the turkey in the oven and went about my day. I knew that at some time during the day the turkey would get to the set point of 160 and that it would stay there. By keeping tabs on the progress I would get an idea of when I needed to get everything else ready.
When the turkey got to 160 and all of the side dishes were done, I fired up my convection oven to 500 degrees. I put some fresh thyme and sage in a stick of melted butter and basted the turkey with it before browning it in the convection oven.
Ten minutes in the convection oven to add texture and the turkey was done! No trussing of the bird, no hassle and everything done at the same time with very little hassle. This is my method for Thanksgiving (and anytime) turkey from this day on!
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 Virginia, Washington DC, Maryland representatives – High Sabatino Associates in Jessup, Md. I can’t tell you the wet spice rub that is on the top round in the pictures because he brought it already seasoned. He wanted to have the end result be medium (I’m a much bigger fan of medium rare). This test was conducted in the CAC507 cook and hold oven with the settings doneness 140 and browning 6. We set the roast time for 6 hours. When the oven read LOAD we placed the beef in the CVap and pressed start.
The top round is a tougher cut of meat than a prime rib so there is a benefit derived from extending the hold time for the product beyond the standard settings of the unit. At an internal temperature above 130 degrees F, you are breaking down the connective tissue inside the protein. This isn’t complicated, you just leave the roast in the oven. The beauty of CVap is that the roast will stay at a steady doneness temperature as long as you need it to.
In this example, we roasted for 6 hours and held the product overnight. The yield for the top round was 88% after a 6 hour roast and a twelve hour hold. A minimum of a 6 hour hold is necessary to get the right tenderness of the finished product. Too often roast beef is sliced paper thin to mask the lack of tenderization. I like a thicker slice and this method will allow you to slice the beef in slices that you can sink your teeth into.
As you can see in the pictures, there was great moisture retention and consistent doneness throughout the product. Top to bottom and end to end. I’m certain that CVap is the only cook and hold oven that can produce those results. The picture of the end of the unit was taken after a very thin slice was taken off the end, no more than 1/16” thick. Normally, there is a ½” to ¾” thick layer of meat that is done to a greater degree than the center. Improved yield, consistent and precise roasting. Plus, the roast was absolutely delicious!
I was recently scheduled to do a demo on one of our CVap Thermalizer Ovens at the Tift County School District in Georgia. I was looking at their menus for that day to see what we would be cooking when I saw the words: NO SCHOOL/PARENT/TEACHER CONFERENCE. A frightening thought entered my mind – that no staff would be there and we would need to reschedule. Actually, my first thought was, YES! No School!, a juvenile reflex, I guess. So I sent a note to Kogi, one of the Assistants to the Director, and asked if they would be in that day. “Yes,” she said, “it’s a student holiday, but still a work day.” Awesome, not only will they be in, but I’ll have their complete attention while doing my demo. But will they be in a bad mood? Not these lunch ladies!
When I walked in the kitchen, it was humming. Every staff member was busy cleaning and organizing. I announced my arrival to the manager, and she gathered her flock around the CVap Thermalizer Oven for my demo. And just as I had thought, I held their complete attention. They were engaged, asking questions, even had smiles on their faces. We cooked our frozen pizzas on Channel 3 for about 12 minutes and they came out great. The ladies ate and we talked some more, but then they went right back to the deep clean, smiles still on their faces. I was borderline astonished. Not only are these ladies doing the job most people hate (imagine deep cleaning your kitchen and multiply it by 10), but they also have to listen to me, the company gasbag, trying to tell them how to cook in our oven. But, not these lunch ladies!
A little background on what lunchroom staffs do each day. Nationwide, these workers prepare and serve over 30 million lunches and 14 million breakfasts daily. Some even provide meals at night and through the summer for their communities. They greet rambunctious kids with a smile and perhaps the only nourishment they will receive that day. Then they clean and scrub and, for a lot of them, it’s off to the next job. Let’s face it, it’s not the most glamorous in the world and it’s certainly not the highest paying. Many of them have a second occupation and they are most likely the ones cooking and cleaning at home. It’s a thankless job and it would’ve been so easy for the staff at 8th Street Middle School to mail it in and be crabby, thinking about what they could’ve been doing had they not been at work. But, not today. Not these lunch ladies!
Remember to tell your lunch staff thanks for the delicious food they prepare and all the hard work they do for you each day. Trust me, they will appreciate it more than you know!
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 the beginning of spring: baseball, beer, and BBQ. Today we will be focusing on the king of grill toppers, ribs!
My normal procedure for baby backs would be 225°F on my smoker for 4-5 hours. But that limits me to only cooking and eating ribs on the weekends and I’m way too greedy for that. Luckily, I have a CVap Cook & Hold! This technology allows me to cook the ribs beforehand in the oven and have them holding until I get off work. I can then finish them off on the grill at my convenience.
1 slab baby back ribs
3 tablespoons salt
1/4 cup firmly packed dark brown sugar
1/4 cup white sugar
1/4 cup paprika
2 tablespoons cup garlic powder
1 tablespoons ground black pepper
1 teaspoon ground ginger powder
1 tablespoons onion powder
1 teaspoon rosemary powder
1 tablespoon cinnamon
BBQ Sauce of your choice
1. Remove membrane and sprinkle salt on both sides of the ribs and allow them to dry brine overnight.
2. Mix together all dry ingredients in a bowl to create your dry rub.
3. Rub a thin layer of vegetable oil on the ribs and then coat with dry rub.
4. Place ribs on half size sheet pan and put them into the Cook and Hold oven.
High Yield Mode: ON
Time: 5 hours
At this setting, the ribs will hold at 135°F for six hours
Finally, fire up your grill and baste ribs in your favorite BBQ sauce. When the grill is at its hottest, place ribs directly over heat to allow the sauce to caramelize and get some texture on the outside. Slice ribs and serve!
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 Ribs and for technique, especially sous vide, I always go to Chef Steps.
While browsing through Chef Steps I found their method for “Apartment Ribs.” Basically, the ribs are salted, bagged, and cooked in an immersion circulator set to 167 ° F for six hours for St. Louis style, or four hours for Baby Backs. Then the ribs are blotted dry and painted with a mixture of molasses and liquid smoke before the rub is applied. Ten minutes in a 450° F convection oven to set the bark and caramelize the sugars and the ribs are done! Sounds easy enough, right?
I wanted to duplicate the process using CVap and see how it worked out. I placed the ribs on a rack on top of a sheet pan and covered the ribs and pan with foil. This simulates the bagging you would need to do in an immersion circulator. I set the CVap for CONSTANT COOK then set DONENESS to 167 and BROWNING to 0. I set the timer for six hours and pressed start.
Upon completion of the cycle, the CVap will revert to a 150 Doneness + 0 Browning hold setting. At that point, I blotted the ribs dry and painted with the molasses/liquid smoke mixture and applied a generous dusting of Memphis Dust Rub from the Amazing Ribs website (this is a REALLY good rub that I use on just about anything BBQ). Ten minutes in a 450° F convection oven and they turned out perfect.
People who have had ribs from my smoker said that these were moister than usual! The ribs were perfectly cooked with a bit of resistance to the bite. “Fall off the bone” is overdone – and highly overrated in my opinion! If you don’t have to bite the meat off the bone, you will never win a competition. The slow, precise cooking from CVap is what made the difference, and there was no loss of moisture with this method!