Winston Receives TWO Vendor of the Year awards from KFC Franchisees

Angie and Awards
Winston’s Angie Kirby proudly shows our awards.

 

During the AKFCF Annual Convention (USA) show in Austin, Texas, Winston Foodservice received two amazing awards. The Great Lakes KFC Franchisee Association and the Upper Midwest KFC Franchisee Association both awarded Vendor of the Year to Winston. Wow, what a treat! Two Vendor of the Year awards in a single year. I’m tooting our own company’s horn, that is pretty AWESOME! Thank you Great Lakes and Upper Midwest KFC for the partnership! The Winston team is thankful for the partnership and commitment to your business.

 

The Great Lakes KFC Franchisee Association consists of KFC franchise owners in Indiana, Michigan, Ohio, portions of Pennsylvania, and West Virginia.

 

 

 

 

 

 

 

The Upper Midwest KFC Franchisee Association was formed in 1974 and is comprised of owners in Iowa, Minnesota, Nebraska, North Dakota, South Dakota, Wisconsin, and portions of Illinois.

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. Apparently Thorton Prince was quite the lady’s man. Tiring of his late night escapades, his gal served him up a Sunday breakfast of fried chicken, generously doused in cayenne pepper and other fiery spices. Her revenge backfired – rather than crying out in pain, he loved it, and the inspiration for Nashville Hot Chicken was born. If you’re interested, read the whole story on Prince’s website. Numerous other restaurants and chains, inspired by Prince’s, have put their own twist on this Nashville classic.

 

We brined in the fridge overnight using a simple 6 % brine. If you want to learn everything you need to know about brining go to our friend’s site Genuine Ideas (browse under their food header). We lightly dusted the chicken with our seasoned flour, and thendipped it in a simple blend of eggs, buttermilk and hot sauce.

Then we tossed lightly again in our breading mix, giving us a light double breaded chicken. Double breading creates a nice robust crunch once the chicken is fried. Properly prepped, it was ready for the Collectramatic fryer.

 

 

 

 

 

 

 

The chicken was open-fried for 15 minutes at 325°F. It emerged from the fryer a mouth-watering golden brown. After draining excess oil, we painted with the spicy special sauce using a pastry brush. It was as good as we had hoped, delivering a delicious heat that delighted our taste buds while making our faces flush and our brows sweat.

This chicken can be held for two hours in a CVap holding cabinet. After frying, place it directly in a CVap set to 135 +50. Apply the sauce just before serving.

 

 

 

 

 

Here’s a pared-down version of the recipe (in case you’re not feeding an army).

Nashville Hot Chicken

  • 2 – 3 1/2-4-pound chickens, each cut into ten pieces (breasts halved)
  • 1 gallon of 6% brine
  • 4 large eggs
  • 2 cups buttermilk or whole milk
  • 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
  • 4 cups all-purpose flour seasoned with salt, pepper and paprika. (You may use your own special flour mix if you’d like).
  • Vegetable oil (for frying; about 10 cups) (unless, of course, you have a Collectramatic fryer handy).
  • 6 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  1. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
  2. If you’re not using a Collectramatic fryer, fit a Dutch oven with frying thermometer; pour in oil to about two inches depth. Heat over medium-high heat until thermometer registers 325°F. Pat chicken dry. Working with one piece at a time, dredge in flour mixture, shaking off excess, and then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
  3. Working in four batches and returning oil to 325°F between batches, fry chicken, turning once after 15 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thigh pieces registers 185°F and 165F white meat. This usually takes ten more minutes after the turn for a total cook time of 25 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
  4. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup hot frying oil or melted lard. Brush fried chicken with spicy oil. Serve with bread and pickles.

Enjoy!

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 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.

Process

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
  • Celery
  • Onion
  • Chicken Broth (or Vegetable broth)
  • Fresh Parsley
  • Fresh Sage
  • Minced Garlic
  • Paprika
  • Pepper
  • Salt

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 turkeyimg_0224
  • Second layer of stuffingimg_0226
  • Duck placed in middle of stuffing layer
  • Last layer of stuffingimg_0228
  • Begin to pull up sides of turkey to secure everything inside with twine or skewers

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  • Season outside of turkey – we used paprika, salt, and pepper

CVap Settings

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

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Staged & fried turkey – 84% yield

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Wonderful School Gardens

A brief history of a continuing school tradition in America

In 1909 in Ventura, Calif., teacher Zilda M. Rogers wrote to the Agricultural Experiment Station at the University of California, Berkeley, then, a primary proponent and provider of garden education resources for schoolteachers. “With the love of the school garden has grown the desire for a home garden and some of their plots at home are very good…Since commencing the garden work the children have become better companions and friends…and to feel that there is a right way of doing everything…it is our garden…We try to carry that spirit into our schoolroom.”
School gardens have been common in Europe for quite some time, with the earliest records dated to 1811. It wasn’t until recently that their nationwide resurgence in the U.S. has become much more prevalent. My good friend and kitchen manager of Baker Place Elementary in Columbia County Georgia took it upon herself to get her students involved. She is loved by everyone at that school. I stopped by to see her shortly after she created this colorful start to her garden.
There is so much kids can learn from school gardens. From proper clothing to harvesting and finally being able to taste what they grew on their own school lunch lines!

One of my favorite blogs, “Ideas in Food,” created by Alex Talbot and Aki Kamozowa is, about allowing your imagination to look at new and creative ways of using food. But they never fail to look at what is obvious. Their daughter Amaya has been growing food with her friends at school.

 

 

 

 

 

 

Look at these lovely lettuces she was able to bring home and show to Mom and Dad.

Various Tasty Veggies with CVap!

I’ve noticed the CVap blog is pretty bereft of vegetable preparation and is exclusively about the CVap Cook & 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 using CVap.

I decided to test three vegetable dishes: Roasted Broccoli Florets, Roasted Cauliflower, and Roasted Baby Carrots. All of these veggies I have prepared in a convection oven at 425°F. Since the CVap oven only goes to 350°F I had a couple of things to consider when converting these items to CVap preparation.

I am amazed at the difference that roasting vegetables makes to kids. My daughter has always turned her nose up to broccoli no matter how many ways I have prepared it.  Roasting it made all the difference.

I did three different preparations, all of them very simple and all done on Channel 5 on the CAT Thermalizer oven. This setting has a 130°F degree water temperature and a 350°F air temperature. This high differential allows for the greatest browning potential.  I did the following items:

Baby carrots with honey and Cajun spice. First, toss the carrots in a bowl with honey and Cajun spice to taste. These take 20 minutes total cook time.


 

 

 

 

Broccoli tossed with olive oil, salt and pepper. After 18 minutes in the oven I pulled the trays out and sprinkled them with grated Parmesan cheese. I placed them back in the oven for two minutes, and then drizzled lemon juice over the top after they came out.


Cauliflower with plain yogurt and red curry paste. 
Toss the cauliflower florets in the yogurt with the red curry paste then add salt and pepper. This takes about 25 minutes total cook time.

Since schools are looking to increase the amount of fresh vegetables that are included in their lunches this is a perfect way to make use of equipment that is normally used to cook pizzas and breaded chicken products to make something from scratch that is very easy and healthy!

HA4522 Holding Cabinet

The CVap Holding Cabinet HA4522 combines large capacity with superior food temperature and texture control. Our most popular model, the 22 cu. ft (.66 cu. M) holding capacity is well suited for schools, hospitals, and any other high volume operation. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. The A-Series electronic differential control precisely controls both food temperature and food texture. A built in fan provides precise and consistent temperature management. Sits on 3″ (76mm) casters for ease of mobility. A vital tool in any high-volume kitchen.

 

HBK5D1 Hold/Serve Drawer

The CVap Hold/Serve Drawer HBK5D1 features superior food temperature and food texture control, as well as an 8-channel timer to facilitate tracking of multiple menu items. This one-drawer, wide model features 1/2″ (13mm) feet and can accommodate pans up to 6″ deep. Built in fan ensures an even temperature throughout the drawer.

HBB5N2 Hold/Serve Drawer

The CVap Hold/Serve Drawer HBB5N2 is easy to use and delivers superior food temperature and food texture control. Ideal for any operation where space is limited, this model offers a larger holding capacity than our HBB5N1 model in the same footprint. This narrow, two-drawer model features 1/2″ (13mm) feet, and will hold two steam table pans or four half steam table pans. Built in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.

HBB0N2 Hold/Serve Drawer

The CVap Hold/Serve Drawer HBB0N2 is easy to use and delivers superior food temperature and food texture control. It is ideal for kiosks, QSRs, or any operation where space is limited, but food quality is important. This narrow, two drawer model features 1/2″ (13mm) feet, and will hold two steam table pans or four half steam table pans. The differential push button control is easy for the operator to use and provides the dual control of air and vapor temperature that made CVap technology famous.

HBB5D2 Hold/Serve Drawer

The CVap Hold/Serve Drawer HBB5D2 is easy to use and delivers superior food temperature and food texture control. Ideal for QSRs, kiosks, or any operation where space is limited but food quality is important. This wide, 2-drawer model features 1/2″ (13mm) feet, and will hold two steam table pans or four half steam table pans. Built in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.

HBB0D2 Hold/Serve Drawer

The CVap Hold/Serve Drawer HBB0D2 is easy to use and delivers superior food temperature and food texture control. Ideal for QSRs, kiosks or any operation where space is limited but food quality is important. This wide, 2-drawer model features 1/2″ (13mm) feet, and will hold two steam table pans or four half steam table pans. The differential push button control is easy for the operator to use and provides the dual control of air and vapor temperature that made CVap technology famous.

HA4022 Holding Cabinet

The CVap Holding Cabinet HA4022 gives you substantial capacity at a lower price than our flagship cabinets. Like other CVap holding cabinets, the HA4022 offers superior food temperature and texture control. At 22 cu. ft (.66 cu. M) holding capacity, it is well suited for schools, hospitals, and any other high volume operation. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. The A-Series electronic differential control precisely controls both food temperature and food texture. Sits on 3″ (76mm) casters for ease of mobility.

 

HA4519 Holding Cabinet

The CVap Holding Cabinet HA4519 gives you 19 cu. ft (.57 cu. M) of holding space and superior food temperature and texture control. The HA4519 is ideal for schools, hospitals, and any other high volume operation. Fourteen adjustable universal wire rack supports hold 14 sheet pans. The A-Series electronic differential control precisely controls both food temperature and food texture. A built in fan provides precise and consistent temperature management. Sits on 3″ (76mm) casters for ease of mobility.

 

HMA018 Transport Holding Cabinet

The HMA018 is designed to easily transport food while keeping it hot and ready to serve. It features rugged 5″ casters, recessed handles, and an extended handle on the back to facilitate push-pull mobility. The A-Series electronic differential control precisely controls both food temperature and food texture. Ten adjustable universal rack supports hold a capacity of ten sheet pans or 20 steam table pans for maximum serving capability.

HA4511 Holding Cabinet

The CVap Holding Cabinet HA4511 is our largest half-size cabinet. The A-Series electronic differential control offers premium Controlled Vapor Technology with dual control over food temperature and food texture. Ideal for schools, QSRs, and any other high volume operation. Seven adjustable universal rack supports hold a capacity of seven sheet pans or 14 steam table pans. Built in fan provides for even distribution of vapor heat. Sits on 3″ (76mm) casters for ease of mobility.

HA4509 Holding Cabinet

The CVap Holding Cabinet HA4509 delivers superior food temperature and texture control. A half-size holding cabinet, it is ideal for schools, QSRs, and any other high volume operation with kitchen space constraints. This model has an A-Series electronic differential control, offering premium Controlled Vapor Technology with dual control over food temperature and food texture. Built in fan provides for even distribution of heat. Five adjustable rack supports hold a capacity of five sheet pans or ten steam table pans. Sits on 3″ (76mm) casters for ease of mobility.

 

HA4507 Holding Cabinet

The CVap Holding Cabinet HA4507 gives you 7 cu. ft. of holding space, while still fitting beneath a standard counter. The HA4507 is ideal for schools, QSRs, and any other high volume operation. This model has an A-Series electronic differential control offers superior food temperature and texture control. The four adjustable rack supports hold a capacity of four sheet pans or eight steam table pans. Sits on 3″ (76mm) casters for ease of mobility. Also available in stacked pair combinations: CAT509/HA4507, CA8509/HA4507 or CAT507/HA4507.

HA4503 Holding Cabinet

The CVap Holding Cabinet HA4503 delivers superior food temperature and texture control. At 3 cu. ft. (.09 cu. M) of space, it fits under standard counters, and is ideal for kiosks, bars, or anywhere that business volume is high but space is limited. The A-Series electronic differential control precisely controls both food temperature and food texture. Built in fan evenly distributes the vapor heat, helping to ensure optimal food quality. Five adjustable rack supports hold five half sheet pans or four steam table pans. Sits on 1″ (25mm) wheels to easily fit under counter.