Our Reputation is at Steak!

Serve A Perfect Steak Every Time – Only with CVap® Staging.

Steak Strips

Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt-in-your-mouth texture, all from CVap® Staging. How do we do it? Start with a CVap Cook & Hold Oven. Cook the steak to a perfect 130°F and just let it hang out in the CVap oven. The amazing part of the process is when the steak reaches temperature, the oven won’t overcook the steak. During the busy service rush in your restaurant, don’t worry about checking the CVap Oven. The oven does the work and the steaks won’t overcook. CVap Technology will hold to perfection. Think of it as sous vide re-engineered. It’s similar to immersion circulators, with one added advantage; volume. CVap can cook a large volume of food – up to ten hotel pans in our smaller CVap ovens.

Set the CVap Cook and Hold at 130°F vapor, 131°F air. Cook time will depend on the type of steak and the amount of steak you are cooking.

Marinate steak with your favorite marinade. I’m loving chimichurri sauce right now. Vacuum seal the steak. Place in preheated CVap oven and press start. Then walk away! Once the cycle finishes, pull steaks as needed for orders.

Heat your grill pan on high heat for ten minutes. Pat steaks dry on both sides. Season with Himalayan salt and fresh cracked black pepper.

Sear steak on each side for 30 to 45 seconds. Pull off and let rest. Slice and serve.

Want to watch a quick, quirky video about CVap® Staging? Click here.

Roasting Veggies Pleases Picky Palates

Roasted Veggie Trio

Boost Vegetables’ Flavor by Roasting in CVap®

There’s no denying it – most of Winston’s blogs focus on proteins. It’s true that CVap® technology brings out the best in meats, but it also serves up phenomenal vegetables. I’ve prepared some of my most favorite vegetable dishes in a CVap Retherm Oven. Today we tested three vegetables: Broccoli, cauliflower, and baby carrots.

Traditionally, when vegetables are prepared in a conventional oven, you roast them at 425°F. However, since the max temp of a CVap Retherm Oven is 350°F, I had to adapt a bit to convert these items to CVap preparation.

I am amazed at the difference that roasting vegetables makes, particularly when getting kids to eat them. My daughter has always turned her nose up to broccoli no matter how many ways I have prepared it, but roasting it has always made her a happy camper.

Using the CVap oven, we attempted three different preparations, all very simple, and all done on Channel 5 in a CAT retherm oven. This particular setting has a 130°F water temperature and a 350°F air temperature. The high differential allows for the greatest browning potential, and the results were fantastic (as shown in the pictures below.

Roasted Carrots

Baby Carrots with Honey and Cajun Spice

Toss the carrots in a bowl with honey and cajun spice to taste. These take 20 minutes total cook time.

Roasted Broccoli

Broccoli Tossed with Olive Oil, Salt and Pepper

After 18 minutes in the oven, pull the trays out and sprinkle with grated parmesan cheese. I placed them back in the oven for two minutes. Drizzle with lemon juice and serve.

Roasted Cauliflower with Yogurt

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. These take about 25 minutes total cook time.

If you’re looking for opportunities to increase fresh vegetables on your menu, these veggies are a sure bet. Retherm ovens are often used exclusively to reheat prepared products, but these recipes are proof that equipment normally used to cook pizzas and breaded chicken products is fully capable of making scratch food that is very easy and healthy!

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 definitively determine whether CVap commercial ovens require a vent hood. The results? The CVap oven passed FDA Method 202 testing with flying colors. Both the Winston CVap RTV Retherm Oven and CHV Cook & Hold product lines gained approval.

The benefits?

  • Save Space – Chances are, if there’s already a hood in the kitchen, there’s already equipment that requires it. Adding CVap ovens to the lineup won’t require a game of musical chairs with existing appliances. Save that valuable hood space for the stuff that needs it.
  • Save Money – Let’s face it; hood systems cost out the wazoo. They require thousands of dollars in hardware and infrastructure, to the tune of $1,000 a running foot. Eliminating the hood saves money, both on the hood system and on the power it requires.
  • Expand Your Menu – CVap ovens offer versatility that few other ovens can match. Bake, roast, steam, CVap® Stage, braise, retherm, “bagless” sous vide (with or without a bag) – all in one footprint – a footprint that DOESN’T REQUIRE A HOOD!

Of course, local codes may vary. Check with local officials before investing in CVap ovens, or any other commercial restaurant equipment. Need proof that CVap ovens don’t require a hood? Here’s the full report. Need to take a nap? Here’s what the EPA has to say about Method 202.

CVap CHV3-04HP Cook & Hold Oven

The CVap® CHV3-04HP Cook & Hold Cabinet does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, sous vide – this commercial oven is amazingly versatile.

This under-counter model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Cooking. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap CHV7-04HP Cook & Hold Oven

The CVap® CHV7-04HP Cook & Hold does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size under-counter model comes equipped with C-Touch Controls,
CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap CHV7-14UV Cook & Hold Oven

The CVap® CHV7-14UV Cook & Hold Oven does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This full-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of 14 sheet pans, 28 half-sheet pans or 28 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV7-04UV Cook & Hold Oven

The CVap® CHV7-04UV Cook & Hold does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size model comes equipped with C-Touch Control, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is perfect for operators who need lots of capacity in a small footprint, and no vent hood is required!

CVap CHV7-05UV Cook & Hold Oven

The CVap® CHV7-05UV Cook & Hold does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of five sheet pans, ten half-sheet pans, or ten hotel pans, this model is great for any operation, and no vent hood is required!

CVap CHV7-05UV-ST Cook & Hold Oven Stacked Pair

The CVap® CHV7-05UV-ST Stacked Cook & Hold Ovens do more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This stacked pair comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of 10 sheet pans, 20 half-sheet pans or 20 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-14UV Cook & Hold Oven

The CVap® CHV5-14UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This full-size model comes equipped with C-Touch Control, USB HACCP Data Download, and Convection Mode. With a capacity of 14 sheet pans, 28 half-sheet pans or 28 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-05UV-ST Cook & Hold Oven

The CVap® CHV5-05UV-ST Cook & Hold Oven Stacked Pair do more than just traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, sous vide – it’s and incredibly versatile pair!

This stacked model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Mode for cooking and holding. With a capacity of 10 sheet pans, 20 half sheet pans or 20 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-05UV Cook & Hold Oven

The CVap® CHV5-05UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, Bake, braise, poach, low-temp steam, sous vide – it’s amazingly versatile.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Mode for cooking and holding. With a capacity of five sheet pans, ten half sheet pans or ten hotel pans, this model is perfect for high volume operators, and requires no vent hood!

CVap CHV5-04UV Cook & Hold Oven

The CVap® CHV5-04UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, sous vide – this commercial oven is amazingly versatile!

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-04HP Cook & Hold Oven

The CVap® CHV5-04HP Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, sous vide – this commercial oven is amazingly versatile.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operators with limited space,  and no vent hood is required!

National Taco Day? Bite Your Tongue!

October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat tacos and you’ll surely agree they’ve become an indelible delight devoured daily by millions worldwide.

Historically speaking, the origin of the taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[5][6]  Source: Wikipedia    For more fun facts about tacos and what people love about them, click here: https://nationaltoday.com/national-taco-day/

There are so many varieties of tacos to count, it’s difficult to choose a favorite! So in honor of this special day of tribute to the taco, we thought we’d go uber-taqueria-traditional and share our CVap® preparation for Tacos de Lengua.

Beef tongue is exactly what it sounds like – the big ol’ tongue of a cow. Though not as commonly found on the average U.S. family’s dinner table, it’s widely used in Mexican cuisine, as well as several European, Asian, and South American cultures. It’s a great example of a fairly tough cut of meat that a CVap oven can cook beautifully. Using a low-and-slow method to prepare it in the CVap Cook & Hold breaks down the extensive connective tissue within the beef tongue, resulting in surprisingly tender, tasty meat.

Whole Beef Tongues

Ingredients

  • 4 to 5 Beef tongues
  • 4 Cups beef broth
  • 2 Cans (7oz.) Chipotle in Adobo sauce
  • 2 Onions (sliced thin)
  • 8 Garlic cloves (roughly chopped)
  • 1 Tsp Salt
  • 1 Tsp Black pepper
  • 1 Tbsp Ground cumin
  • 1 Tbsp Mexican oregano

Cooking Procedure

  1. Rinse and wash tongues in cold water
  2. Place onions in the bottom of a 4” deep full-size hotel pan
  3. Place tongue on top of onions, top with beef stock and chipotles
  4. Add garlic and all of the seasonings
  5. Cover pan tightly with foil and place in a CVap Cook & Hold (preheated to 180°F water vapor, 250°F air temperature) and cook for 8 hours constant cook.
  6. Remove from oven and cool to room temp, then refrigerate for a minimum of four hours.
  7. After tongues have sufficiently cooled, remove the outer skin. Shred the remaining beef.
  8. Puree the chilies, onions and remaining broth to create a sauce. Toss a third of the sauce with the shredded beef. Refrigerate the beef and remaining sauce.

I recommend doing this a day in advance of preparing your tangy tongue tacos.

Tongue Taco Ingredients

Saucin' Tongues
Cutting the Tongue
Skinning the Tongue
Shredding the tongue
Shredded Tongue

Assembling Lengua Tacos

Ingredients

  • Shredded tongue
  • Oil of your choosing for saute
  • Chipotle sauce
  • 2 Cups Cojita cheese
  • 1 Cup minced onion
  • 3 Cups Fresh Cilantro (roughly chopped)
  • Limes
  • Warm corn tortillas held in CVap cabinet at 140°F water vapor, 142°F air temp

Finished tongue taco meat

Procedure

  1. Preheat remaining chipotle sauce
  2. Using a little bit of the vegetable oil, saute lengua (tongue) until it is a little crisp on the tips and is heated through. This may be done on a flat top or a saute pan.
  3. Assemble tacos
  4. Add lengua to warm tortillas
  5. Top with a little sauce, then cojita, then onions, then fresh cilantro.
  6. Squeeze fresh lime juice over taco and enjoy!

Taste-bud-tickling tongue taco

Lengua tacos are delicious, and lip smackin’ good!

Get Your Poultry Sales Poppin’ with CVap® 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 our CVap Cook & Hold Oven is the workhorse in the kitchen, so we decided to put it to use so we could reduce fry time.

We took raw, fresh, jumbo bone-in chicken wings and advance staged them in the CVap Cook & Hold at 165 + 0 (or 165°F vapor/166°F air in New CVap) until they reached an internal temperature of 160°F. When we dropped them in the Collectramatic® fryer (open fry at 350°F), they were ready to serve in four minutes flat. The chicken was crispy on the outside, moist and juicy on the inside, and it exceeded a finishing temp of 165°F.

The CVap® Staging really came through on these chicken wings! These are easy to prepare for catering, appetizer specials, or any time you just want a batch. You’ll be able to serve them up in minutes, with each batch hot, fresh, and delicious.

CVap Staging Download Button

Learn more about CVap Cook & Holds and Collectramatic Fryers.

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 those cracks in your custard!

As promised, I’m sharing a cheesecake recipe that I love, not only because it’s a tasty classic but also because it’s as fool-proof as the crème brûlée recipe I’ve already shared. I am again offering two methods: one is prepared in a CVap® Cook and Hold and the other in a CVap Retherm Oven.

Cheesecake Baked in a CVap Cook and Hold

Recipe/Process:

Crust: Mix 1½ cups of graham cracker crumbs with 3 Tbsp of sugar and 1/3 cup melted butter. Press into to bottom of a springform pan.

Filling: In a mixer, cream together 4 packages of cream cheese, 1 cup of sugar, and 1 tsp vanilla. Then mix in 4 eggs, one at a time. Mix on low until very few clumps are visible and be sure to scrape the sides of the bowl. Once the filling is finished, pour it over the crust.

  1. Set the unit to 200 + 0 Constant Cook and allow approximately 30 minutes when preheating the unit.
  2. Set the timer to 1:30
  3. Once the unit reads load, place the cheesecake in the unit and press start.
  4. After 1:30, the unit will read sell and the cheesecake has finished baking.
  5. Remove from oven and refrigerate (with the springform still in place) for at least 3 hours.
  6. After refrigeration, remove springform and slice for serving.

Cheesecake Baked in a CVap Retherm Oven

Recipe/Process:

Crust: Mix 1½ cups of graham cracker crumbs with 3 Tbsp of sugar and 1/3 cup melted butter. Press into to bottom of a springform pan.

Filling: In a mixer, cream together 4 packages of cream cheese, 1 cup of sugar, and 1 tsp vanilla. Then mix in 4 eggs, one at a time. Mix on low until very few clumps are visible and be sure to scrap the sides of the bowl. Once the filling is finished, pour it over the crust.

  1. Set the unit to Channel 1 and allow approximately 30 minutes when preheating the unit.
  2. Set the timer to 1:15
  3. Once the unit reads load, place the cheesecake in the unit and press start.
  4. After 1:15, the unit will read sell and the cheesecake has finished baking.
  5. Remove from oven and refrigerate (with the springform still in place) for at least 3 hours.
  6. After refrigeration, remove springform and slice for serving.

There are 100 ways to cook an egg, and whether they are center of the plate or part of a cake or custard, there are so many ways to serve them. If you have a favorite cheesecake recipe or even want to share a past cheesecake calamity, please let us hear from you!

CVap Cheesecake

 

Download the FREE Eggs eBook!

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 equipment. Not anymore! I have a few recipes that will give you perfect results, time after time. The way CVap® treats a custard is just awesome.

Today I’m sharing my favorite Crème Brûlée recipe; one is prepared in a CVap Cook/Hold Oven and the other in a CVap Thermalizer Oven – ENJOY! I’ll post my favorite cheesecake recipe soon, so be sure to check back. If you have a favorite custard recipe that you’d like for us to try in a CVap, please share it.

Crème Brûlée Baked in a CVap Cook/Hold Oven

Recipe/Process:

  1. Preset Cook/Hold to 200 + 0 and allow approximately 30 minutes to preheat.
  2. Set timer to 45 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar, and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Cook/Hold and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

Crème Brûlée Baked in a CVap Thermalizer

Recipe/Process:

  1. Preset Thermalizer channel 1, place a full sheet pan on the top rack and allow approximately 30 minutes to preheat.
  2. Set timer to 30 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Thermalizer and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

There are 100 ways to cook an egg, and whether they are center of the plate or part of a cake or custard, there are so many ways to serve them.

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

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 135°F (food temp) + 0 (texture) and preheated for 30 minutes. After placing the burger patties on parchment-lined sheet pans, we put them in the cabinet and set the timer for one hour.

After an hour, the burgers had reached our desired minimum endpoint temperature.

Once we got them to temperature, we held the burgers at that temp until we were ready for our lunch service. We pan seared to finish them, but they can be finished however you prefer (marked on a grill, pan seared, etc.). The point is, using this method you can produce a perfectly cooked, juicy, delicious burger two minutes after it is ordered, and it’ll have that mouthwatering, fresh-off-the-grill taste that patrons love. Plus you are serving a safe product that hasn’t been overcooked.

To finish our CVap presentation, we split hamburger buns, placed a slice of American cheese on one half, and held them in a CVap Holding Cabinet for about an hour to gently melt the cheese and soften the buns before service. We also prepared crispy bacon using a CVap Thermalizer set on channel 7 for 20 minutes. Lettuce, onions, pickles, and a variety of condiments were made available and attendees were not disappointed!

To give you another perspective, watch this short video You’ll see that in the time it takes to cook one frozen burger patty on a grill, you can finish three burgers that have been Advance Staged – and we would argue they are a little juicier than the traditional from-frozen product. Watch to the end and see for yourself!

CVap Staging Download Button

CVap Sous Vide Shrimp with Butter Herb Sauce

Today I’m sharing one of our favorite CVap sous vide recipes: Shrimp with Butter Herb Sauce.

Shrimp Buttered Prawns

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 might spark some menu ideas, since operators may be looking for lighter fair in the upcoming warm weather season.

There is virtually no limit to what you can cook in CVap using a sous vide preparation. Because of CVap equipment’s unique ability to create and maintain precise temperature environments, even the most delicate products – like shrimp or fish – will turn out beautifully every time.

Try this amazing recipe yourself and download our free ebook: The Sous Vide Primer!

The Sous Vide Primer download button

Recipe: CVap Sous Vide Shrimp with Butter Herb Sauce

Summary: CVap Sous Vide Process

Ingredients

  • 12 shrimp or prawns, peeled (16-20 count)
  • 1/4 cup clarified butter
  • 1 medium shallot minced
  • 1 1/2 tsp fresh thyme
  • 1/4 tsp fresh grated lemon zest

Instructions

  1. Place shrimp and all ingredients in preferred bag for vacuum sealing.
  2. Vacuum seal shrimp (prawns) in a single even layer.
  3. Set CVap Cook & Hold Oven to temperature of 125°F + 0°F differential. Allow to preheat for 30 minutes.
  4. Place vacuum sealed shrimp in CVap oven for a minimum of 20 minutes.
  5. Maintain in CVap until ready to serve. When ready to serve, cut open and place in serving dish or toss with delicate pasta, such as capellini.

Preparation time: 15 minutes
Cooking time: 20 minutes

shrimp under seal
We’d love to try your favorite recipes too, so please share them!