No Vent Hood, No Foolin’! CVap Doesn’t Need a Vent Hood!

No Vent Hood Needed
Space. It’s a precious commodity in any commercial kitchen. Particularly space under the vent hood. Most food codes require certain equipment to be placed under the hood. Winston Foodservice recently had our CVap® RTV Retherm Oven tested by Intertek, an independent testing and certification company. Our goal was to...

What the Turducken!

Turducken
Holidays may be the time for tradition, but we decided it was time to shake things up! This year we cooked the infamous turducken. In case you aren’t familiar, this is a turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought...

Get Your Poultry Sales Poppin’ with CVap® Wings!

Chicken Wings
Get more covers in less time with CVap® Staging – Sous Vide Re-Engineered. What goes better with warm weather gatherings than chicken wings? There are so many ways to flavor and cook this delicious treat, but when frying them, it feels like it takes forever. We know that our...

Utilizing Versatility with Modern Kitchen Equipment

Commercial Kitchen Equipment
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 kitchen equipment designed for a specific job. Whether we are baking, steaming,...

CVap® as a Critical Component of HACCP

Many of you have discovered the benefits of precision low-temperature cooking provided by CVap® equipment. We often receive reports of you preparing the perfectly prepared rare steak or a beautiful mid-rare burger. But you might not know that this same process provided by Controlled Vapor technology can also be a critical part...

Exploration of Eggs: Creamiest Cheesecake Ever

CVap Cheesecake
Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficult than people realize. You could have the perfect crust, a satiny-smooth filling, the best pan on the market, an appropriate bains marie, a great oven, mad skills… and still you wind up with...

Exploration of Eggs: CVap® Crème Brûlée

CVap Creme Brulee
Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! But anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time with the limitations of traditional...

CVap® Staged Burgers Are Speedy, Juicy, and Delicious!

CVap Staged Burger
At some of our trade shows, we have showcased delicious, juicy burgers that have been CVap® Staged in a CVap Cook & Hold Oven. Quick speed of service and maintaining product consistency are just two advantages of using this method! To prepare the burgers, we set the CVap to...

Celebrating Cinco de Mayo High on the Hog!

In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our own twists on pork butt enchiladas and tamales! Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867)....

CVap Sous Vide Shrimp with Butter Herb Sauce

Sous Vide Shrimp
Today I’m sharing one of our favorite CVap sous vide recipes: Shrimp with Butter Herb Sauce. If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will really love this one. This...

Fantastic Fish is Freakishly Easy in an Open Fryer!

Delicious Fried Fish Sandwich
Don’t be chicken about using your Collectramatic® fryer to cook fish! During the Lenten season, Fish Fry Fridays are a welcome and delicious reason to indulge in some fried fish! You already know Collectramatic fryers are unparalleled at frying chicken. But did you know they’re also great for cooking...

Kentucky Lamb Hams – Not B-a-a-a-a-a-a-a-d!

shaved lamb ham
Ham. The very word brings to mind the many variations of the savory pork product. In the vast majority of cases, when folks say “ham,” they mean pork. Recently however I was talking with my friend Valerie Samutin about her lambs on Freedom Run Farm and she told me...

The Flavor of the Emerald Isle is Easy as Pie!

shepherd's pie feature
Once again, we find ourselves celebrating St. Patrick’s Day. Here in the Ohio Valley, most of us have at least a smidgen of Irish blood flowing through our veins. But on March 17, we all tend to be sons (or daughters) of Erin. One of the classic recipes in...