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 good holiday, an important part of the it is sharing good food with family and friends. In that spirit, we’d like to pass along this recipe to you. It’s an amazing rib recipe shared with us by Chef Chas Tatigian of Twin Eagles Golf and Country Club. Chef Tatigian created this recipe specifically to showcase one of his CVap techniques, and this one – involving a slow braise under vacuum seal – is a real winner!
If you like what you see, let us know and tell us how you CVap!
RUB FOR THE RIBS (enough for approximately 4-5 Danish racks)
- 1/2 Part Ground Coriander
- 1 Part Allspice
- 1 Part Chinese 5 Spice
- 4 Parts Brown Sugar
- Cayenne to taste
BASE COOKING MARINADE
- 1 Cup Soy Sauce
- 1 ½ Cups Teriyaki Sauce
- 1/3 Cup Bacon Fat
- 3/4 Cup Pineapple Juice
- 1 ¼ Sugar
- 1/4 Cup Honey
- 1 Roughly Chopped Scallion
- 1 Tbsp Chopped Garlic
- Liberally rub ribs and let stand at room temperature for 30-40 minutes.
- Char ribs on hot grill and refrigerate.
- When cooled, slice ribs into pieces leaving a little meat on both sides of the rib bone and bring to room temperature.
- Combine ingredients for cooking marinade (this is enough for 4-5 Danish racks).
- Heat the cooking marinade to approximately 100° to melt sugar and fat.
- Place room temp ribs in a vacuum bag and put enough warm marinade in to cover ribs.
- Seal bag at 90% to 95% vacuum.
- Cook ribs in CVap Cook & Hold oven at 135/0 for 32 hours.
- Cool bags in ice bath to use at later date OR, to use immediately, remove liquid and flash-roast bare ribs at 400°F until a little crisp, garnish with diced grilled pineapple and green onions, cut on a long bias.
Chef Tatigian is a long-time member of the CVap Nation. But don’t just take our word for it. Take his.
“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 ingredients vary from one cook to the next, and from one part of the state to another, a steaming, fragrant bowl of gumbo is one of life’s cherished pleasures – as emblematic of Louisiana as chili is of Texas (Adapted from A Short History of Gumbo by Stanley Dry).
There are many different recipes for gumbo, but it can essentially be described as a thick, well-seasoned stew with different combinations of meat or seafood. Roux (a thickening agent for soups and sauces) is a must, and most varieties of gumbo include onions, bell pepper, celery, and parsley.
This recipe is a classic Gumbo Ya Ya with chicken and sausage. And although it isn’t a traditional ingredient in Gumbo Ya Ya, I like to add crawfish (a.k.a. crawdads)for an extra flavor boost. What makes this recipe unique is that nearly every step is executed using CVap equipment.
First we knocked out the rice (3 pounds long grain par-boiled + 3 ¾ quarts of water) by cooking it in a CVap Thermalizer on channel 6 (200 + 150) for one hour. The cooked rice was then held in a CVap Cook & Hold Oven at 150 + 0 until we were ready to serve.
We cooked a dozen bone-in chicken thighs in a CVap Cook & Hold Oven at 170 + 0 for 45 minutes to an hour. The bones were removed for the overnight stock, then we shredded the chicken meat and set it aside.
For the overnight stock, we combined the chicken thigh bones, celery, carrots, onion, fresh thyme, bay leaves, and whole black peppercorns in a stock pot and added water until everything was just covered. The stock was cooked overnight in a CVap Cook/Hold Oven at 180 + 0, strained in the morning, and then refrigerated. Then all we had to do was skim before adding it to the gumbo.
Recipe: Gumbo Ya Ya
- 4 onions, diced
- 4 green bell peppers, diced
- 2 stalks of celery, small dice
- 10 garlic cloves, minced
- 4 pounds andouille sausage, sliced
- 2 pounds chicken, shredded
- 2 pounds crawfish tails (optional)
- 5-10 bay leaves
- 4-5 thyme sprigs
- 1 gallon chicken stock
- 3 cups vegetable oil
- 5 cups flour
- ¾ cup green onion, chopped
- Sauté the onion, celery, and bell pepper, add garlic, and then remove from heat.
- Roux is one of the basic ingredients to a great soup or sauce. At the risk of boring the more seasoned cooks among you, I’ve included instructions for preparing a roux.
- Roux is made from equal parts fat and flour. In this case, vegetable oil and flour. Warm oil over medium-low heat, then add the flour.
- Stir constantly in a figure-eight pattern to evenly distribute. Watch the roux closely to prevent burning.
- Cook the roux over medium heat, stirring constantly, until it becomes a dark caramel color (see picture). Remember that roux must be watched carefully – you don’t want to have to start over!
- Mix all ingredients together (using only half of the roux) and add 3 quarts of stock, sausage, crawfish (optional), and chicken. Stir and place in a CVap Cook & Hold oven at 200 + 3. Stir every 45 minutes or so. Check the thickness – if it needs to thicken more, add more roux. If it is too thick, add more chicken stock. After 2-3 hours, stir in the chopped green onion. Serve over hot rice.
Try this heartwarming dish for yourself and Laissez les bons temps rouler!
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 aroma and flavor resemble that of a toasted hazelnut.
In this case, I wanted to brown the cream in a CVap prior to making the butter. I checked with a few CVap experts to get their thoughts, and the consensus was that it couldn’t be done. However, I was determined to give it a go, so I proceeded to try…and it worked!
I sought out the most unprocessed, unadulterated cream that I could find, which was plain pasteurized cream from Whole Foods. I wanted to ensure that there were none of the stabilizers that are typically found in more processed brands.
Cook & Hold Set Points. Constant Cook ON (Green Light ON), 200°F Doneness, 1 Browning, 10 Hours. Mason jars were filled about half way, and into the oven they went.
I checked the cream from time to time because of the setpoints I was using – I wanted to ensure that the oven would not run out of water, and I needed to monitor the visual changes of the cream (Note: Do not agitate the cream when checking its appearance!). If your oven’s auto water fill has been hooked up, this would be a great overnight process. I increased the frequency of my cream checks as it evolved, to ensure that I was going in the right direction. I probably could have taken the process further, but after ten hours, my bed was beckoning.
The next morning, I prepared the batches of butter. I had reserved a pint of cream the day before to make a control butter, and I did so following the standard process using a stand mixer with the whip attachment. Next, I attempted to do the same with the browned cream.
I immediately noticed one glaring difference; the browned cream did not whip and aerate like the control. There was no volume at all! I was skeptical at that point and about to concede in defeat, but I kept it whipping and it suddenly separated! At that point I knew it would work and I’d be able to make brown butter butter.
What was my conclusion to this dairy experiment? That the milk solids are what caramelize; not the actual fat. When straining the buttermilk from the fat, the buttermilk had more of the delicious rich, nutty notes we all expect from brown butter. The fat did absorb those same characteristics, just not to as great a degree.
Now what to do…. I’m thinking ice cream, beurre blanc, brown buttermilk dressings, sauces, smoked brown butter butter, crème brûlée, anything really that uses buttermilk, cream or butter!
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 the answer is a resounding yes! Over the years I’ve made great beef, pork, and poultry stocks. I’ve made Tonkotsu ramen broth out of mountain ham bones. One of my favorite broth-based dishes to make and eat is Pho. Pho is a traditional Vietnamese noodle dish with fragrant and aromatic broth. No matter which broth is your favorite, the basic method detailed in this recipe creates a beautiful result. No worries about scorching with CVap – just enjoy this wonderfully fragrant, aromatic broth!
Recipe yields 10 servings
- 4 kilograms assorted beef, pork neck and poultry back bones
(charred bones in CVap cook & hold 150°F food temp 10, level browning for 2 hours)
- 4 onions
- 6 carrots (rough cut into large pieces)
- 7 stalks of celery (rough cut into large pieces)
- 6 pods star anise
- 85 grams of sliced fresh ginger
- 45 grams garlic cloves (smashed)
- 21 grams kosher salt
- 32 grams fish sauce (I prefer Red Boat fish sauce 40N )
- 10 liters of cold water
- 3 (8oz.) packages dried noodles
- 1.5 kg top sirloin (thinly sliced)
- 2 bunches of cilantro (stemmed and roughly chopped)
- 2 bunches of scallions (roughly chopped)
- 3 cups bean sprouts
- 2 bunches Thai basil
- Limes, cut into 4 wedges
- Bourbon Barrel Soy to taste
- Chef Edward Lees Sambal Hot Sauce to taste
- Preheat CVap Cook & Hold Oven to 150°F food temperature and 10 level browning.
- Place bones in 6” deep full-size hotel pan and roast in the preheated oven until browned, about 2 hours.
- Place onion on char broiler and grill until blackened and soft, about 15 minutes.
- Add charred onion, carrots, celery, ginger, garlic, salt, star anise, and fish sauce in the pan with roasted bones and cover with 8 liters of cold water. Place pan in CVap oven set to 190°F food temperature and browning level 3. Simmer for minimum of 12 hours. Strain the broth into a clean hotel pan and place back into CVap unit until you are ready to serve.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for one minute.
- Divide noodles among 10 serving bowls; top with sirloin, cilantro, and scallions. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, BBF soy sauce, and Ed Lee Chile-Garlic sauce on the side.
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 table). The breast meat should be tender and juicy while the dark meat should be succulent and toothsome. The aroma should be rich and intoxicating, filling the kitchen with a scent that is tangible and evokes memories of Thanksgiving or holiday feasts.
Brining is an option many cooks exercise though we don’t do it every time we roast a turkey. When we do, a couple of our favorite concoctions include salt + sugar + paprika + granulated garlic + granulated onion + peppercorns + water or salt + sugar + aromatics (onion, carrot, celery) + thyme + rosemary + Italian parsley + bay leaves + water. The benefit of brining a turkey is to impart additional flavor to the bird and to add moisture. Of course, if the turkey is cooked correctly, brining is unnecessary! In the tests we did for this post, the birds were not brined. Nor were they stuffed. While stuffing a turkey may be a tried and true part of cooking a Thanksgiving feast for many, we discourage the practice. In order to get the stuffing inside the bird to a safe endpoint temperature, you risk sacrificing the moistness of the white meat by overcooking it.
In one test, we roasted a 10 lb. turkey in a CVap Cook and Hold Oven (CAC) with the Food Temperature set at 190°F, Browning Level at 8, and we cooked it for three hours with Constant Cook ON.
In another test we cooked a bird in a CAC at 180°F with a Browning level of 6 for five hours with Constant Cook ON. As you can see, this test yielded skin that was not as brown or quite as crisp as the other test.
An alternative suggestion might be to cook a turkey at 175 + 0 to end point doneness and then either flash fry or flash roast it to brown and crisp up the skin. Using this method will yield extremely tender and juicy meat.
No matter which of these methods you use, the moral to this story is that a perfectly cooked turkey is something to be very thankful for!
Mark your calendar! Your opportunity to apply for the 2018 Winston Equipment Award is December 1, 2017!
The award provides ten pieces of Winston Foodservice equipment to a school district in need of improving its school meal kitchen facilities through a competitive grant process.
The winning school district can choose any ten pieces from Winston’s product line of CVap Holding Cabinets, CVap Hold & Serve Drawers, and CVap Retherm Ovens.
Winston works closely with the grant winner to determine needs and assist in the final selection of equipment. Winston also arranges delivery of the equipment to the district. Depending on which models are ordered, it could mean over $50,000 in new equipment for your district!
To apply, you must:
- Be an active SNA director-level member, who has been a member of SNA for at least one year.
- Be the person responsible for directing the school nutrition program for the school district.
How can I apply?
The School Nutrition Foundation (SNF) will open the 2018 Winston Equipment Award application process on December 1st, 2017. The deadline for the application is January 15th, or once the first 75 applications have been received (whichever comes first). The application spots usually fill up quickly, so don’t delay in applying!
Want to hit the ground running? Prepare your application ahead of time by downloading the Application Preparation Worksheet. Responses may be copied and pasted from the worksheet into the online application. Visit https://www.schoolnutrition.org/equipmentgrants to learn more.
Best of luck to all of you!
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 a big investment in time, ingredients, or manpower? Staging with your CVap Cook & Hold oven makes this possible.
One of my favorite breakfasts (both to prepare and to eat) is Eggs Benedict. It’s a simple recipe, and can easily be prepared and staged in a CVap oven. It requires a simple handful of ingredients, and only takes minutes to make. It’ll make your customers want to slow down – at least for a moment – to savor the fantastic flavors.
The recipe, as listed, is for a relatively small batch. But it can easily be scaled up to fit larger operations.
- 1 dozen biscuits (canned or frozen)
- 1 dozen eggs,
- shredded cheddar cheese
- melted butter
- salt and pepper
Set a CVap Cook & Hold Oven to Constant Cook ON, Food Temperature 150°F (Doneness) and Food Texture 10 (Browning), then allow to preheat. Place biscuits on parchment-lined half sheet pan. Bake for 30 minutes.
Remove biscuits from oven, brush with melted butter, then use a pastry cutter to remove the centers (be careful to leave bottom crust intact!). Place a raw egg and a pinch of salt and pepper in the center of each biscuit.
Adjust preheated Cook & Hold Oven to Constant Cook ON, Food Temperature 156°F (Doneness), and Food Texture setting 1 (Browning). Place the egg-filled biscuits in the oven for 25 minutes.
Once the eggs are poached to your liking, remove the biscuits, sprinkle with cheese, and place the pan back into the oven just long enough for the cheese to melt. The beauty of CVap staging is that you can pause at virtually any point in the cooking process, and the food will remain unchanged until you’re ready to garnish and serve – whether that’s in 10 minutes or five hours.
We garnished ours with shaved Woodlands Pork Mountain ham, parmesan cream sauce, minced scallions, and paprika. You may want to use bacon, prosciutto, sausage patties – whatever savory protein appeals to you – to make it your own benedict.
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 found a generic recipe on King Arthur Flour’s website. This was an easy, straightforward recipe. As usual, there’s a point in the recipe that calls for the bagels to be boiled. I chose to go with tradition and boil some, and prepare the others in a CVap oven (as sort of a test and control). I also prepared the water with honey instead of lye, baking soda, malt powder, or other ingredients that people often use, simply because I was aiming for a sweeter bagel.
I prepared my bagels, let the dough proof, shape and rise again. The next step was to boil.
I brushed the proofed bagels with the honey water, and placed them in the CVap Cook & Hold. The unit was set at 200 Doneness and 1 Browning, Constant Cook ON. I elevated the bagels on a baking rack to ensure that the vapor would reach all sides of the bagel for five minutes.
The CVap results were better than expected. The bagels were very similar to the ones that I boiled, but they didn’t rise as much as the boiled bagels.
The next step involved baking. I reserved a few bagels to bake in a conventional oven, and baked the rest in the CVap (90 Doneness, 10 Browning, Constant Cook ON). The recipe recommends baking the bagels, then removing them from the oven to add toppings. This was a bit difficult – the bagels were hot and had to be sprayed with water to make the topping stick. I chose to make a variety of flavors; everything bagel, asiago bagel, asiago jalapeno bagel, and a few plain bagels. The bagels destined for the CVap were much easier, as I was able to top the bagels right after boiling them.
Not only were the CVap bagels easier to prepare, they also browned more evenly.
When they had cooled just enough to not burn my mouth, I dug in. The boiled/oven-baked bagels were much chewier on the exterior, and the toppings fell off. The CVap bagels were a little denser and crisper on the exterior. Both were delicious! A bit more tweaking of recipe and technique would probably result in a seamless process in the CVap. No boiling, no adding toppings mid-bake – painless and delicious!
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.
I chose to add cooked, chopped bacon to each of the egg bites.
The 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.
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.
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:
Our version is similar, but we added a couple of twists and advance staged the burgers to make service and assembly a snap:
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.
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.
Cook bacon strips in a CVap Thermalizer at 200 + 100 for 25 minutes, then crumble and set aside for the sauce.
Per pound of ground bison, mix the following ingredients:
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.
Small chop a can of pineapple, blend with bacon crumbles, add chopped scallions, and mix with a small amount of sweet Thai chili sauce.
On a sweet Hawaiian bun place a small amount of sauce, slider patty, mild cheddar cheese, egg, beets and serve.
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.
The internal temperature of the chops at that point after searing was 85° F.
Once all the chops were seared and in the pan, off to the CVap they went.
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.
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.
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 will be undercooked and not rendered enough. Allow the temperature to get too high and the brisket will be bone dry. That’s why low and slow does the trick, and CVap makes a perfect partner for brisket. You want a robust bark, a consistent smoke ring, and tender, juicy meat. No problem, right?!
CVap Beef Brisket
We marinated a 3.5 lb. beef brisket in a mixture of Bourbon Barrel Soy Sauce and Worcestershire, and then liberally applied a seasoning rub.
The brisket was smoked at 200°F for about 2.5 hours, and then it went into a CVap Cook/Hold Oven set at Constant Cook ON /135°F / Browning Level 2 / for ten hours.
As you can see, the bark is set, the smoke ring is consistent, and the meat is definitely juicy! Our final yield was about 85%.
As an alternative, you could omit the smoking step and cook the brisket in the CVap overnight at the same setting to come up with this result. Again, it is juicy, tender, and very evenly done.
Please note this setting produces a brisket ideally suited for slicing. If you want a shreddable brisket, set your CVap Cook/Hold Oven to 170 + 2 and cook it overnight. Your yield will be slightly less, but it will shred beautifully.
For the perfect BBQ feast, serve your classic smoked brisket, slice it, slather it with your favorite sauce, and serve it with cole slaw, potato salad, baked beans, sweet onions, dill pickles, and sliced white bread. Oh – and plenty of napkins or paper towels!
Looking for some alternative serving ideas for brisket? Whether you smoke your brisket or not, any of these suggestions will showcase this inexpensive cut of beef very nicely:
Creative Brisket Serving Suggestions
- Chop your brisket and use it as a topping on BBQ pizza
- Make brisket tacos with cabbage, crema, and fresh avocado
- Serve brisket hash as a breakfast or brunch item
- Fill ravioli with a brisket mixture and serve with a sauce made with dark beer and caramelized onions
- Create a smoky BBQ-style brisket cottage pie topped with mashed potatoes
- Add chopped brisket to your chili for a delicious departure from ground beef
- Give your vegetable beef soup a different dimension by using sliced or chopped brisket
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 – made better with CVap (of course).
Not only does Memorial Day begin summer, it also immediately precedes June – a.k.a. National Turkey Lovers’ Month. So what does that mean? That’s right – turkey burgers! But not just any turkey burgers – these burgers started with CVap Staging.
First a question: do any of you get frustrated when someone describes turkey burgers as being dry, flavorless, or dull? With the abundance of techniques we have at our disposal, and the enormous variety of flavor combinations to choose from, there’s just no excuse for it! And of course we love turkey as a starring protein because it is a lean, versatile option.
For this post, we experimented with two different approaches, though our base mixture was the same for both. We combined ½ lb. of ground turkey with two beaten eggs, ¼ cup of Bourbon Barrel Soy Sauce, ½ of an onion (minced), One minced garlic clove, and one cup of Panko bread crumbs. Once the mixture was gently combined, we formed 3-ounce patties and put some on a parchment-lined half-size sheet pan.
We took the other half, placed them in pouches for vacuum-sealing, and then added a little smoke for an extra dimension of flavor. It was just enough to give the burgers a subtle smokiness without it being overwhelming.
All of the patties then went into a CVap Cook/Hold Oven with Constant Cook ON, a Food Temperature (Doneness) setting of 145°F and a Food Texture (Browning) setting of 0, for 30 minutes.
To finish the patties, we pan seared them for texture and brought them to a finished temperature of 150° to 155°F (though tossing them on a grill for quick finish would work equally well). CVap Staging and then finishing in this manner yielded extremely well-textured, moist, and flavorful burgers.
The patties that were vacuum-sealed wound up being the perfect size and shape for the toasted ciabatta rolls we were using. We dressed those simply, with fresh torn cilantro and a chipotle salsa (fresh pico mixed with pureed chipotle peppers) that complimented the slight hint of smoke in the patty.
After pan-searing the more traditional patties, we treated a ciabatta bun to Sriracha mayonnaise on one side and an explosively delicious mixture of pureed onion, Bourbon Barrel Soy Sauce, and minced ginger and garlic on the other side. We finished it off with a mixture of tender baby lettuce and torn, fresh cilantro.
While the first, Latin-inspired burger was extremely tasty, the Asian-influenced burger was off-the-charts delicious. We can’t wait to make it again!
So what exactly is CVap Staging? Using this process, food is brought to the exact internal temperature desired and then held there – without overcooking or drying out – until it is time to finish and serve the dish. This means that the final flavor-enhancing and texturing touches can be made just moments before the food is served. Imagine how much faster you could push plates out of a kitchen!
For more information about the complete line of CVap products, please visit our website at winstonfoodservice.com .
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.
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.
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.
As a School Nutrition Guru, it’s really important for me to stay on top of the trends, standards, and challenges that affect school foodservice professionals everywhere, and the Georgia School Nutrition Association’s Equipment Academy is one of my GO-TO sources!
Unique to Georgia, the Equipment Academy takes place in Perry, GA, during non-NAFEM years. NAFEM is the National Association of Food Equipment Manufacturers, and their bi-annual event showcases foodservice equipment from more than 500 manufacturers.
The Equipment Academy concept is a bit like a scaled-downed NAFEM Show with a school foodservice focus. Five equipment dealers are chosen to represent learning classrooms, and manufacturer’s representatives (similar to brokers) are there to represent the foodservice factories that fit the criteria. School foodservice operators come from all over the state to see what innovations they might bring to their districts, from temperature management systems to fabulous ovens, like Winston’s CAT522 shown here in the CITISCO Dealer booth.
The Academy offers two and a half days of intense learning about what might really make running school cafeteria programs more efficient. Here are Candice Sisson and Emily Hanlin, School Nutrition Directors in Fannin and Douglas Counties, respectively.
We at Winston have had a long partnership with Charles Pace and Associates, our Manufacturer’s Reps for Georgia, Alabama, and the Florida Panhandle. Pictured below are Chuck (right) and Chris (left) Pace, with Winston’s Southern US Regional, Corey Ainsworth (center). This was a milestone for Corey as it was his first Equipment Academy, and he told me he loved it!
You know me – I love to take a selfie with people I’ve worked with for a while. This is James Camacho of Camacho and Associates. James’ design consultancy builds awesome schools and does fabulous remodels. He came to the Equipment Academy specifically to teach a class on equipment specification for school kitchens. It was great to see and have him there. When we took this shot, we were enjoying Thursday evening’s festivities which included great food and drinks prepared by us all.
The Equipment Academy would be extremely beneficial for any of the State Nutrition Associations, and I heard a rumor that Mississippi may be next. We’ll definitely keep you posted!!
For more information about the complete line of CVap products, please visit our website at http://www.winstonindustries.com
Saltimbocca (also saltimbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. This dish is also occasionally topped with capers depending on individual taste (Wikipedia).
Although veal and prosciutto are the proteins traditionally used when making this dish, our CVap Saltimbocca features chicken thighs in the starring role. And the Southern spin comes from wrapping the thighs with Woodlands Pork Mountain Ham, which is butchered and cured in the European style. >> Click here to learn more about its creator, Jay Denham. << We further amped up the southern charm by serving the Saltimbocca over Weisenberger grits mixed with Kenny’s Farmhouse Cheddar Cheese.
We boned, skinned, and brined chicken thighs. We then wrapped them in the reserved skins and roasted them in a CVap Cook and Hold Oven at 165 + 30 for :30 minutes, then held them until we were ready for finishing. To do that, we removed the chicken skins, wrapped the thighs with fresh sage leaves, Kenny’s Farmhouse Cheddar, and Woodlands Pork Mountain Ham, and pan-seared them to crisp the ham. These were then held until we were ready to plate. As you can see, the thighs remained incredibly juicy while the ham achieved exactly the crisp texture we wanted.
Meanwhile, we sautéed sliced cremini mushrooms with chopped onion and garlic, then reduced them with stock and a generous amount of butter.
For the grits, we mixed Weisenberger Grits with chicken stock and Kenny’s Farmhouse Cheddar, covered the pan with foil, and cooked it in a CVap Cook and Hold Oven 200 + 100 for an hour. For plating, the grits were topped with a salad of heirloom tomatoes tossed in a honey-thyme vinaigrette. Gorgeous all by itself!
We topped that with one of the Saltimbocca chicken thighs and a generous ladle of the sautéed mushroom mixture and its reduced broth.
And the finished plate was as delicious as it was beautiful!
We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we are sharing here combines two enormously popular ingredients – eggs and wraps – and we gave the dish a Latino twist. And although these ingredients probably bring breakfast immediately to mind, the dish is hearty enough to serve during any daypart.
We prepared our eggs in the style of an Italian frittata. According to Wikipedia, the Italian word frittata derives from fritta and roughly translates to egg-cake. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
Our preparation of the eggs is also a form of CVap Staging. In this case, an operator could prepare the frittata component in hotel pans well ahead of service and then hold the eggs beautifully until assembly, saving time during the rush. The cooked eggs will maintain their texture and exactly the right amount of moisture, as if they were cooked to order.
1 dozen small tortillas
2 dozen of your favorite fresh eggs
2 cups of half & half
Chopped green bell peppers, red bell peppers, and onions
Place tortillas in preheated CVap Holding Cabinet (with a Food Temperature setting of 140° and a + 0 Food Texture setting). Prepare 1 full size 2 ¼ inch hotel pan with melted butter. Mix and add eggs and the half & half to the pan, and sprinkle chopped veggies over the entire pan. Season with salt and pepper to taste. Cook in a preheated CVap Cook and Hold Oven set with Constant Cook ON, a Food Temperature setting of 200°F (Doneness), and a Food Texture setting of 0 (Browning), for 12 minutes. Remove from oven and place with the tortillas in the CVap Holding Cabinet (set at 140° + 0).
To assemble, we cut the cooked eggs into 2 x 3 inch strips and placed one piece in a warm tortilla. We then topped with black beans, shredded colby-jack cheese, fresh pico de gallo, and cilantro, giving the dish a Latino flavor.
You could put a dozen different spins on this preparation by changing up the vegetables or stir-ins that you add to the egg mixture prior to cooking, varying the type of tortilla or bread product you might serve it on, and finishing with different toppings and garnishes. Couple that with the CVap Staging process, and there’s no limit to the variety of dishes you can quickly crank out!