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...

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...

CVap Pineapple Chinese Five-Spice Pork Riblets

Pineapple Chinese 5-Spice Riblets
Happy New Year! 新年快乐 (xīn nián kuài lè) The Year of the Dog is nearly upon us. Though commonly thought of as Chinese New Year here in the US, it’s a holiday celebrated by much of the Asian world, and nearly a fifth of the planet’s population. Like any...

Let the Good Times Roll with CVap Gumbo Ya Ya!

Laissez les bons temps rouler
“Gumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cooks.” Stir the Pot: The History of Cajun Cuisine, p. 135 Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and likely the most popular. Although...

Preparing for Pickling Perfection in a CVap

CVap pickled veggies
In my heyday of contemporary cooking (call it what you will, Farm to Table, Conscious Cuisine, Haute Cuisine, whatever), preservation was (and had always been) a major trend. Preservation – in the forms of pickling, fermenting, smoking, curing etc. – are all ways to preserve the season you are...

Brown Butter Butter – A Delicious Science Experiment!

Brown Butter Butter!
The title of this post is accurate, it’s not a typo. Beurre noisette is the French term for brown butter. It’s typically a sauce in which whole butter is melted until the milk solids separate (from the butter fat), caramelize and brown. It’s incredibly rich and delicious, and the...

Broth Pho Sho’

Whenever the weather starts turning cool, my thoughts turn to soups, stews, and broths. There is nothing better to take the chill off your bones than a piping hot bowl of soup. I am often asked if CVap can be used to make a good stock or broth, and...

Fried Chicken and Steamed Rice Held in CVap Stay So Nice!

Uncle Jack Fried Chicken
Uncle Jack Fried Chicken is a Malaysian restaurant chain that uses our Collectramatic pressure fryers to cook fried chicken. Ordinarily they placed the finished chicken in a display warmer for serving. To maximize holding time, they limited the warmer to 35°C (95°F), putting a limit on the amount of...

The Story of a Perfect Turkey Starts with CVap

Turkey in CVap
There are so many sensory delights to appreciate in a properly roasted turkey. The skin should have a consistent golden brown hue and a crisp texture that is audible when met with a knife (or a pair of fingers trying to filch a tidbit before it goes to the...

Bring Bodacious Benedict to Your Breakfast

Life is busy. That fact is as true for us here at Winston as it is for anyone. Taking the time to have a good breakfast is a rarity, I suspect, for most of us. What if you could easily provide your customers with just such a respite, without...

Baking Bagels without Boiling? Yes, in a CVap Oven

Bagels are delicious.
I ran across a post on social media about New York style bagels. It got me thinking…can I do that in CVap oven? I already knew that I could proof in CVap, but I wanted to know if I could mimic the step where the bagels are boiled. I...

Hassle-Free Sous Vide Style Egg Bite

Egg Bite
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...

Celebrating National Hispanic History Month with CVap-style Tamales!

pork tamales
September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebrates the histories, cultures, and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America. Enjoying the flavors and culinary influences of this diverse group is a great way...

Bakin’ Bacon!

Bacon Breadstics
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...

CVap Aussie Bison Slider

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,...

Water – The Good, the Bad, and the Funky

water, water, everywhere
 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....

Plating Perfect Pork Chops with CVap

chops in pan
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....

Beautiful Beef Brisket: Smoky, Juicy, and Tasty!

Smoked Brisket
Every pitmaster worth his or her salt knows that producing a proper brisket is something to be proud of. Between the fatty and the lean parts, there are special challenges. Smoke or cook it too long and the lean portion will dry out; but not long enough and the fat...

Burger Season is Upon Us. Prepare to Gobble!

Turkey burgers cooked to perfection in CVap.
Memorial Day is upon us. It’s a time to reflect on the sacrifices of our men and women in uniform. It’s also the official start of the summer season. Think summer foods, and the first thing that comes to mind is burgers. Here’s a delicious twist on burgers –...