Hassle-Free Sous Vide Style Egg Bite

Egg Bite Complete
The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. There are many copycat recipes on the web, but my go-to is usually Chef Steps for anything sous vide. They have a great recipe for a version of egg bites made in 4-oz. mason jars. I have a sous vide circulator so that I can compare items cooked sous vide with with those cooked in a CVap oven. The egg bites turned out fantastic. The simplicity of this recipe makes it easy to tweak; you can easily come up with healthy and tasty variations on your egg bites. My trial run in the sous vide water bath was successful, so it was time to try the CVap version.
 

 

 

 

 

 

 

 

I used the egg bites recipe (roughly) from Chef Steps to do my jar-less egg bites.

  • 8 large eggs (approximately 350g)
  • 350g of cottage cheese
  • 3g salt
  • 3g pepper

Blend the egg mixture thoroughly in a blender. Spray muffin tin with pan spray and fill with the blended egg mixture.
Egg Bites in Muffin Pan
 

 

 

 

 

 

 

I chose to add cooked, chopped bacon to each of the egg bites.

 

 

 

 

 

 

Egg Bites with BaconThe mix-ins are pretty wide open for these bites, but I had bacon in the fridge, and who doesn’t love bacon with their eggs? Seriously.

My goal was to mimic the Chef Steps method, where the bites are cooked in a water bath at 185°F for 25 minutes. I set the CVap Cook & Hold to Constant Cook, Doneness to 180°F and Browning to 2. This air temperature differential of 10 degrees keeps the egg bites from getting too much condensation on top. 25 minutes later I had perfectly cooked, firm egg bites.

 

 

 

 

 

 
 

 

 
Egg Bite on Plate

 
 
 
 

The bites were easy to remove from the muffin pan, and they were delicious. Tender, velvety texture with the cottage cheese blended in. It was easy and hassle free to make a bunch at a time. Do you like sous vide cooking, but not the hassle and expense of bags or jars? CVap can cook sous vide style without the hassle.

Bakin’ Bacon!

Saturday, September 2 is one of the most important days of the year – International Bacon Day! What’s not to love about bacon? It is true that there are a few folks who don’t like bacon, but do you really trust them?

Sure, there are easy ways to enjoy this savory treat; BLTs, crumbled into salad, or with a couple of sunny side eggs. But why not try something that kicks it up a notch? What could be better that Bacon-Wrapped Breadsticks?

Ingredients

  • Bacon – 1 lb. (or about 24 strips)
  • Refrigerated breadstick dough (2-tubes, 11 oz. each)
  • Parmesan Cheese – 1 cup (grated)
  • Garlic Powder – 2 tsp
  • Butter -1/2 cup (melted)

If you prefer, frozen yeast rolls may be substituted for breadstick dough. Allow frozen dough to thaw, and follow same directions as for breadstick dough.

Chef Barry Yates begins forming dough strings

Roll each section of dough into thick strings. Bring both end of the strings together. Place a strip of bacon on the doubled string and gently twist, making sure the bacon wraps around the strings of dough.

Line a baking sheet with parchment paper.  Place each twisted piece onto the sheet, allowing space around each piece.

Preheat a CVap thermalizer oven on channel 4.

Place breadsticks into oven. Bake for 12 minutes, or until golden brown.

While the breadsticks are baking, combine cheese and garlic powder in a shallow bowl. Melt butter in a separate bowl.

Breadsticks going into oven

 

 

 

 

 

 

 

 

remove breadsticks from oven

Remove breadsticks from oven. Brush with melted butter.

brush breadsticks with butter

Roll warm breadsticks in cheese mixture.

breadsticks ready for serving

Plate and serve.

Yield will be two dozen. Your bacon breadsticks will be salty and savory, with just the right about of chewiness, and the added kick of bacon. Enjoy!

CVap Aussie Bison Slider

Summer is winding down. The approach of Labor Day marks the time to pack away your summer whites, and is perhaps your last chance to grill out before the leaves turn and a chill returns to the air. Why not try a unique twist on that perennial grill staple, the burger. Aussie Bison Sliders are a much-loved specialty in Australia. They are absolutely bursting with flavor, and can credibly be called a party in your mouth!

The classic Australian burger is composed something like this:Aussie Burger Structure

Our version is similar, but we added a couple of twists and advance staged the burgers to make service and assembly a snap:

Eggs

Mix one quart of Egg Beaters® and pour onto a sprayed ½ sheet pan.

Cook in a CVap Cook/Hold Oven at 200 + 0 for 20 minutes. Finished product will resemble an egg crepe.

Eggs Cooked in Pan
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

CVap Roasted Beets

Roast whole beets in a CVap Cook/Hold at 200 + 10 for 2 hours with Constant Cook ON, then drop down to 200 + 0 for two hours. After cooking, the beets are to be cooled, peeled and sliced thin.

Bacon

Cook bacon strips in a CVap Thermalizer at 200 + 100 for 25 minutes, then crumble and set aside for the sauce.

Bacon Crumbles
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Bison Sliders

Per pound of ground bison, mix the following ingredients:

One egg

1 ¼ tsp salt

½ tsp black pepper

¼ tsp granulated garlic

Divide bison mixture into 1 oz patties.

Advance stage in a CVap Cook/Hold at 135 + 0 for a minimum of 35 minutes or until you are ready to finish off on grill or flat top.

Sauce

Small chop a can of pineapple, blend with bacon crumbles, add chopped scallions, and mix with a small amount of sweet Thai chili sauce.

Pineapple sauce with Scallions
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Assembly

On a sweet Hawaiian bun place a small amount of sauce, slider patty, mild cheddar cheese, egg, beets and serve.

Assembling Bison Sliders
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

ENJOY!

Aussie Burger Yummy

Water – The Good, the Bad, and the Funky

 Cool facts about water:

  • Most of Earth’s surface (nearly three-quarters) is covered with water, but only a small percentage of our water (2.5%) is fresh. The other 97.5% is salt water.
  • Of that tiny percentage of fresh water, most (roughly two-thirds) is locked up in glaciers and ice caps.
  • The only other places in the solar system where we’re fairly certain that liquid water exists are on the Jovian moons Europa and Callisto.
  • Every living organism on Earth needs water to survive.
  • Each day, we exhale a little more than a cup of water (as vapor).
  • Food is mostly water.

Water is an amazing substance. Many of us take its existence for granted. It can also absorb a large amount of heat, which makes it a great medium to use in cooking – steaming, braising, sous vide, proofing. Water is what makes CVap® technology so powerful, and so precise.

Water dissolves and contains minerals and other sediments. Some of these dissolved substances can do funky things to both you and your cooking equipment. That’s what makes it so crucial to clean and maintain your CVap equipment daily.

CVap technology uses water heaters to directly affect food temperature. As water evaporates from the CVap’s reservoir, it leaves behind the minerals and sediments were previously suspended in the water. Over the course of a few hours, mineral concentrations will naturally rise. If not cleaned properly, mineral concentrations can eventually reach a level that poses a contamination hazard to your food, and could damage to the equipment’s stainless steel interior. Adding a tablespoon of white vinegar or lemon juice to the water can help neutralize minerals, but based on your location, you may need to take additional water treatment steps before using that water in your equipment, or serving it to your guests.

There are several types of water treatment options to consider.

  • Sediment filtration removes suspended solids, reducing cloudiness. Cloudiness is usually caused by particles suspended in the water. These filters use a natural media (like sand) to filtering out the funk.
  • Carbon filtration also removes sediment, as well as chlorine, organic, bad odors and flavors. As the name implies, carbon filtration uses activated charcoal to absorb the nastiness.
  • Water Softening removes calcium, magnesium and other metals in hard water by using ion exchange resins. Minerals are flushed out via a salt solution.
  • Phosphates perform three broad functions: inhibit corrosion, chemically separate metals, and improve water quality by removing scale deposits, discouraging microbial film formation, and stabilizing free chlorine residuals.
  • Reverse Osmosis is by far the most thorough treatment option. It purifies water using applied pressure to force water through a semipermeable membrane, filtering out everything but water molecules. The pores in the filter membrane can be as small as the radius of some atoms. This means it can reliably filter out salts and metallic ions. There is a drawback – reverse osmosis creates a lot of waste water.

Curious about how hard your water is? The map below gives you an approximate idea of water hardness throughout the continental US (image courtesy of USGS). Check out this USGS website to get an idea of how mineral-laden the water in your region is.

Water hardness map

What’s all this got to do with CVap?

Every piece of CVap equipment is constructed out of stainless steel. Stainless steel is an incredible material, but it’s not indestructible. And water is one of the things that can flat take down stainless – or more specifically, the minerals found within water. That’s why daily cleaning is critical, not just for CVap equipment, but for any piece of stainless steel equipment.

Want to know more about stainless steel maintenance and vulnerabilities? Check out this blog post on that very subject!

 

Plating Perfect Pork Chops with CVap

One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring – or even having to check on it. For this blog post I got some beautiful Berkshire pork chops from Fossil Farms. I brined them in a 5% salt solution with honey and fresh thyme for two hours. What I wanted to accomplish was to have the pork chops done and ready for plating later in the day. I set up my CVap Cook/Hold to Doneness 145°F and Browning of 0. Once the CVap came to temperature and the display read “LOAD” I seared the chops and placed them on a rack inside a hotel pan.

place pork chops into pan for searingpork chops seared in pan

 

 

 

 

 

 

 

 

 

 

 

The internal temperature of the chops at that point after searing was 85° F.
Temp of 85F after searing
Once all the chops were seared and in the pan, off to the CVap they went.

Pork chops emerging from the oven.
With the CVap set to 145°F, all I had to do was wait for the moisture inside the chops to equalize with the moisture in the water pan. The Browning was set to 0 so the air temperature was 145° as well.  Basically, I was using a sous-vide method without putting the chops into a bag. A few hours later I made starch and a vegetable to go along with it.  When the pan was pulled out of the CVap all the chops were at precisely 145°F.

Pork chops cooked to perfection.

 

 

 

 

 

 

 

 

They were of varying thicknesses and weights, but all of the moisture inside the chops equalized to the temperature of the water inside the CVap. Wouldn’t it be nice to have the ability to do this with a large banquet where the party was delayed for some reason or another? When you use CVap to make your proteins this is a no-brainer.

 

CA8522 High Efficiency Thermalizer Oven

The CVap High Efficiency Thermalizer Oven CA8522 has powerful heaters to quickly retherm foods to serving temperature, then hold them at optimal quality. Its 22 cu. ft.(.66 cu. M) capacity is well-suited for schools, hospitals, or any other high volume operation. The 8-channel pre-programmed and programmable control stores your favorite recipes. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. Auto water fill comes standard, eliminating the need for frequent water refills, and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 3″ (76mm) casters for easy  mobility.

CA8509 Low Power Thermalizer Oven

The CVap Low Power Thermalizer Oven CA8509 is a workhorse, in half the space of a full size cabinet. The powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. It’s perfect for schools and cafeterias, where speed and food quality are priorities. The CA8509 has an 8-channel pre-programmed and programmable control to store your favorite recipes. Five adjustable rack supports hold five sheet pans or ten steam table pans. A built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged 3″ (76mm) casters for easy mobility.

CAT529 Thermalizer Oven

The CVap Thermalizer Oven CAT529 is a high-production model, perfect for schools and any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Its 29 cu. ft. (.84 cu. M) capacity, with adjustable rack supports, can hold 14 wide meal baskets or 28 narrow meal baskets. The CAT529 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for easy mobility.

CAT509 Thermalizer Oven

The CVap Thermalizer Oven CAT509 is a workhorse in a smaller package. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. It is perfect for schools and cafeterias, where speed and food quality are priorities. A half-size cabinet, the CAT509 has 9 cu. ft. (.27 cu. M) of holding space and five adjustable rack supports which can accommodate five sheet pans or ten steam table pans. An 8-channel electronic pre-programmed and programmable control stores your favorite recipes. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged 3″ (76mm) casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT509 or CAT509/HA4507.

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, 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.

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.

LP46 Pressure Fryer

The Collectramatic High Efficiency Fryer LP46 operates at a fraction of the pressure of high pressure fryers. This means longer shortening life, less wear on the equipment, and a better kitchen environment. The LP46 is a high efficiency pressure fryer with 12 lb. (5.4 kg) capacity, and an 8-channel programmable control.

 

HBL5W1 Hold/Serve Drawer

The CVap Hold/Serve Drawer HBL5W1 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 has 1/2″ (13mm) feet, and can accommodate pans up to 4″ deep. Built-in fan ensures an even temperature throughout the drawer.

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 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.

F662T Transport Shortening Filter

The Winston Shortening Filter F662T has a 90 lb. (41 kg.) tank capacity. Includes a heavy-duty pump and motor that speeds filtering time to three gallons per minute. Portable design allows for the filtering of one or multiple fryers. Quick disconnect provides safe operation.