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...

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...

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...