Celebrate National School Breakfast Week with CVap Southwestern Frittata Wrap!

We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we share here combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latino twist. And although these ingredients probably bring breakfast to mind, the dish is hearty enough to serve during any daypart.

Frittata Closeup

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.

Ingredients:

  • 1 dozen small tortillas
  • melted butter
  • 2 dozen fresh eggs
  • 2 cups of half & half
  • Chopped green bell peppers, red bell peppers, and onions

Preparation:
Place tortillas in preheated CVap Holding Cabinet (with a Food Temperature setting of 140° and a + 0 Food Texture setting). Prepare one 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 & 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).

Wrap Assembly:
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!
Frittata closeup

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 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

DIRECTIONS:

  • 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.

Chinese short ribs

Let the Good Times Roll with CVap Gumbo Ya Ya!

Gumbo Ya Ya

“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.

Gumbo Stock
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.

Gumbo stock - cooked

Recipe: Gumbo Ya Ya

Ingredients

  • 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

Preparation

  1. Sauté the onion, celery, and bell pepper, add garlic, and then remove from heat.
  2. 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!
  3. 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.

Flour and oil combine to form a roux.
Mixing flour and oil in equal parts to form a roux.

Properly blended roux ingredients form a thick liquid.
Properly blended roux ingredients form a thick liquid.

A good roux should be a rich dark caramel color.
A good roux should be a rich dark caramel color.

Andouille sausage, sliced in quarter inch sections, is perfect for gumbo.
Andouille sausage, sliced in quarter inch sections, is perfect for gumbo.

Laissez les bons temps rouler
Laissez les bons temps rouler

Serve gumbo over rice for a Cajun treat!
Serve gumbo over rice for a Cajun treat!

Try this heartwarming dish for yourself and Laissez les bons temps rouler!

Preparing for Pickling Perfection in a CVap

empty pickle jars
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 working with. This allows chefs to provide the best products and extend the seasons.

How does this relate to CVap? If you have ever done any at-home vegetable canning, you know how difficult it can be. It is equally difficult to manage all those jars and lids in a restaurant kitchen. So I removed the conventional boiling of jars from the equation and used CVap technology instead. Removing boiling water from the process makes canning much safer and easier.

pickling jars in CVap
Many factors are involved when canning items; acidity, altitude, head space, etc., to name a few. Because these variable factors can cause a canning process to go wrong, I will avoid providing a recipe. However, I will list the steps that I used to pickle vegetables and preserve clementines in CVap.

  • In the Cook & Hold Oven, I set the unit to 200 Food Temperature and 4 Food Texture. This gave me an overall temperature of 230°F. By doing so, I am able to ensure that all the bacteria are eliminated and the jars sanitized, and eliminating the processing step.
  • I brought my CVap up to temp and loaded all the jars, open, facing up into the unit. In that same pan, I placed all the lids and bands.
  • While the sanitation process was working, I prepared my pickling liquid and vegetables separately.
  • prepped veggies for pickling

  • When I was finished with the vegetables and liquid I was able to remove the jars from the CVap and fill each.
  • When dealing with potentially hazardous foods, it is essential to keep the jars sanitized until they are ready to fill. By leaving them in the CVap, I was able to ensure the jars remained safely sanitized.
  • Sealed pickle jars

  • After they were filled, I placed the lids and bands on each jar (finger tight) and loaded them back into the CVap for the processing step. This last step is crucial to the canning process, enabling a tight seal.
  • When they came out, I left them to cool at room temperature for 24 hours. The lids did not bubble and a week later I got to pop open a jar and enjoy the vegetables I pickled.

Brown Butter Butter – A Delicious Science Experiment!

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!

The Process

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.

Cream and jars in CVap Oven

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.

Jars of Cream
Control Cream vs. Carmelized
Control Cream vs. Carmelized

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.

Browned butter in bowl
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.

Finished Brown Butter Butter

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!

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 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!

Ingredients

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

Raw ingredients for Pho.

Directions

  1. Preheat CVap cook & hold oven to 150°F food temperature and 10 level browning.
  2. Place bones in 6” deep full-size hotel pan and roast in the preheated oven until browned, about 2 hours.
  3. Place onion on char broiler and grill until blackened and soft, about 15 minutes.
  4. 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.
  5. Bone broth

  6. 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.
  7. Pho noodles

  8. 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.

Finished broth
Raw sirloin ready for broth.
Raw ingredients ready for broth.
Adding broth to bowls.
Phenomenal pho!

The Story of a Perfect Turkey Starts with 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 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.

turkey

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.

turkey

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!

The 2018 Winston Equipment Award Grant Applications Begin December 1, 2017!

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!
CVap equipment
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!

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 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.

Ingredients:

  • 1 dozen biscuits (canned or frozen)
  • 1 dozen eggs,
  • shredded cheddar cheese
  • melted butter
  • salt and pepper

Preparation:
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.

Egg in a 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.

biscuit and ham

sauce on biscuit

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.
eggs benedict

Baking Bagels without Boiling? Yes, in a CVap Oven

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. Boiling bagels is the traditional method.
 
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.
Raw bagels prepped for baking.
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.Topped bagels ready to bake.
Not only were the CVap bagels easier to prepare, they also browned more evenly.

Baked in a conventional oven.
Baked in a conventional oven.
Baked in a CVap oven.
CVap Baked

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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!
 
Bagels for days.

Hassle-Free Sous Vide Style Egg Bite

Egg Bite Complete
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.
Egg Bites in Muffin Pan
 

 

 

 

 

 

 

I chose to add cooked, chopped bacon to each of the egg bites.

 

 

 

 

 

 

Egg Bites with BaconThe 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.

 

 

 

 

 

 
 

 

 
Egg Bite on Plate

 
 
 
 

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.

Celebrating National Hispanic History Month with CVap-style 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 to celebrate. This CVap-style tamale recipe, made with slow-cooked pork butt, is a fantastic example of Hispanic cuisine.

Recipe: Pork Tamales, CVap Style

Ingredients

  • Pork Butt, 7 to 14 lb Whole
  • Tex-Mex Dry Rub of your choice (we used Chef Barry Yates’ secret blend)
  • Tamale Sauce of your choice
  • Masa, cooked per label instructions
  • Corn Husks

Preparation

Prepare masa and set aside.

Soak corn husks in warm water, set aside.

Apply a layer of dry rub to pork butts as desired.
Preheat a CVap Cook & Hold Oven to 180 + 7 with Constant Cook OFF (high yield). Cook with fat cap up for 7:00 hours.

Hold for a minimum of 6 hours at 150 + 0. (We held for 14 hrs.)

Allow pork to cool and then shred it.

Mix enough tamale sauce into the pork to wet it. You may add additional seasoning (cumin, red pepper) as desired.

Lay out a corn husk, apply a generous spoonful of masa and a spoonful of pork.

Fold the corn husk to envelope the mixture.

Place in pan. You can stack the tamales.

Pour tamale sauce over the top and bake.

Serve immediately with additional tamale sauce and enjoy with a cool beverage!

How are you celebrating Hispanic History Month? Share with us on Facebook or Twitter! To learn more about CVap equipment, visit our website winstonfoodservice.com

 

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, 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:Aussie Burger Structure

Our version is similar, but we added a couple of twists and advance staged the burgers to make service and assembly a snap:

Eggs

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.

Eggs Cooked in Pan

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.

Bacon

Cook bacon strips in a CVap Thermalizer at 200 + 100 for 25 minutes, then crumble and set aside for the sauce.

Bacon Crumbles

Bison Sliders

Per pound of ground bison, mix the following ingredients:

One egg

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.

Sauce

Small chop a can of pineapple, blend with bacon crumbles, add chopped scallions, and mix with a small amount of sweet Thai chili sauce.

Pineapple sauce with Scallions

Assembly

On a sweet Hawaiian bun place a small amount of sauce, slider patty, mild cheddar cheese, egg, beets and serve.

Assembling Bison Sliders

ENJOY!

Aussie Burger Yummy

CVap Roast Chicken with Root Vegetables a la Thomas Keller

CVap Roasted Chicken

What’s more comforting or satisfying than a beautifully roasted chicken with fresh root vegetables? And how wonderful does the kitchen smell while everything is cooking?

The following recipe was prepared and shared with us by our friend, the late Chef Jim Whaley. It is an adaptation of Thomas Keller’s Roast Chicken with Root Vegetables.

Recipe: CVap Roast Chicken with Root Vegetables

Ingredients

  • One 4 to 4 ½ lb. chicken
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, smashed and peeled
  • 6 thyme sprigs
  • 2 large leeks
  • 3 tennis-ball-sized rutabagas
  • 3 tennis-ball-sized turnips
  • 4 medium carrots, peeled, trimmed, and cut in half
  • 1 small onion, trimmed, leaving root end intact, and cut into quarters
  • 8 small (golf-ball-sized) red-skinned potatoes
  • 1/3 cup canola oil
  • 4 tbsp. (2 oz.) unsalted butter, at room temperature

 

Instructions

  1. Remove the chicken from the refrigerator and let stand at room temperature for 1 ½ to 2 hours, or until it comes to room temperature.
  2. Preheat CVap® Cook/Hold Oven to 170/10.
  3. Remove neck and innards if they are still in the cavity of the chicken. Using a paring knife, cut out the wishbone from the chicken. Generously season the cavity of the chicken with salt and pepper, add 3 of the garlic cloves and 5 sprigs of thyme, and massage the inside of the bird to infuse it with the flavors. Truss the chicken.
  4. Cut off the dark green leaves from the top of the leeks. Trim and discard the darkened outer layers. Trim the root ends, cutting them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting ½ inch above the root ends. Rinse the leeks well under warm water.
  5. Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4 inch wedges. Repeat with the turnips, cutting the wedges to match the size of the rutabagas.
  6. Combine all the vegetables, remaining garlic cloves, and thyme sprig in a large bowl. Toss with 1/4 cup of the oil and season with salt and pepper. Spread the vegetables in a large cast-iron skillet or roasting pan.
  7. Rub the remaining oil over the chicken. Season generously with salt and pepper.
  8. Make a nest in the center of the vegetables and nestle the chicken in it.
  9. Cut the butter into 4 or 5 pieces and place over the chicken breast.
  10. Put the chicken in the CVap Cook & Hold Oven and roast for 1:15, or until the temperature registers 160° F in the meatiest portions of the bird and the juices run clear.
  11. Transfer the chicken to a carving board and rest. Just before serving, set the pan of vegetables over medium heat, turning and glazing them with the pan juices.
  12. Cut the chicken into serving pieces, arrange over the vegetables, and serve.

Exploration of Eggs (Part 1)

 

Poached Eggs

Eggs are one of the most ubiquitous ingredients in the culinary world. Historically, any chef worth their salt has claimed to be able to prepare eggs a hundred different ways. Some theories even maintain that the original toque was created with one hundred pleats to represent the number of ways an egg could be prepared. Wearing a toque implied that the chef possessed the necessary prowess to prepare eggs. Nevertheless, eggs are used in many different fashions by the cooks of today and the best cooks use them individually in sauces, emulsions, foams, and baking.

No matter whom you ask however, when it comes to cooking, the process of preparing eggs is a delicate matter. The unique character of  the egg is found in its unusual food chemistry. The egg is more complex than it might originally appear. It is composed of proteins and water primarily, but has several components that make it an interesting ingredient to crack (no pun intended)! The shell is primarily a porous, protective layer of calcium carbonate that houses the white (albumen) — mostly water with some protein — and the yolk — mostly nutritious protein with a little fat and water and a very magical chemical: lecithin (the secret to emulsification). The proteins and the lecithin in eggs contribute both to its versatility as an ingredient and also its stubbornness. Too much heat and your egg is rubbery, not enough whipping and your white is not stiff… Nevertheless, we have found CVap to be a very good technology for cooking eggs in all methods. Due to the ability of CVap to maintain and control precise temperatures, we have been able to demonstrate remarkable results in cooking eggs to distinct, precise end-point temperatures.

We have been working on cooking eggs in our CVap kitchen. The poached egg test graphs below show some of our results from the test runs on pasteurized eggs. We found that 150 + 0 was the best setting for poached eggs in the shell; the yolks were a nice “custard-like” consistency, unlike the 145 + 0 where they hadn’t coagulated as well. Because we know that egg whites typically coagulate between 140 and 145 while the yolks coagulate between 145 and 149, the 146-degree end temperature for the 150 + 0 eggs proved to produce a great result.

CVap Eggs Chart

We will continue to work on eggs and will share those results with you as well. In the meantime, if you have any questions or comments, do not hesitate to leave us a comment.

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.

Plating Perfect Pork Chops with CVap

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 140°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. place pork chops into pan for searingpork chops seared in pan
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The internal temperature of the chops at that point after searing was 85° F.
Temp of 85F after searing
Once all the chops were seared and in the pan, off to the CVap they went.

Pork chops emerging from the oven.
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.
 
 
 
 
 
 
 
 
 Pork chops cooked to perfection.
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.

 

Burger Season is Upon Us. Prepare to Gobble!

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.

turkey burger ingredients - mise en place
Eggs, minced garlic and onion, Panko, and soy sauce.

 

ground turkey raw
Ground turkey. Gently knead other ingredients into meat.

 

 

 

 

 

 

 

 

 

 

 

 

 

patties on tray
Ground turkey mixture formed into 3-oz. patties. Half were placed on parchment-lined tray.

 

smoke into bag
The other half of the patties were vacuum-sealed with a little added smoke.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

Pouched patties, seared on a grill
Pouched turkey patty, finished by searing on grill.
Turkey burgers with fresh torn cilantro and chipotle salsa.
Patties CVapped in a pouch fit perfectly on ciabatta buns.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

asian dressed turkey burger
Asian-influenced traditional patty with Sriracha mayo, onion, soy sauce, minced ginger and garlic, baby lettuce and torn cilantro.
Asian-styled turkey burger
Traditional patty dressed with Asian flavors. Note the even doneness – a hallmark of CVap cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 .

Celebrate National Barbecue Month with This Crowd-pleasing BBQ

May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we had a blast doing it!

We cooked 7- to 10-lb. Boston pork butts traditionally for about ten hours on a Good-One® smoker until they reached an internal temperature of 180°F. Then they were quick-chilled on the bone and refrigerated. (Check out The Good-Ones website for some awesome smokers.) You can also add versatility to your CVap oven with the Winston Smoker Box.

The morning of the event, we rethermalized the butts in a CVap® at 200 + 100 for one hour, then pulled the pork and placed it in hotel pans. We tossed in our favorite sauce and held the pork in a CVap for three hours during service at 150 + 5.

Pulled pork bbq
Pulled Pork Bbq

The neat thing is that we cooked baked beans and scalloped potatoes at the same time, in the same CVap we were using to reheat the butts. So on the day of the party, we had an entire BBQ feast ready to serve in an hour and were able to keep everything fresh and hot for three more hours without babysitting anything. Best part (besides how good it tasted)? The cooks got to enjoy the party instead of slaving over the food!

A Savory Treat for Mother’s Day

Winston Foodservice celebrates the Farm to Table movement. We wanted to share one of our recipes that takes full advantage of locally-available ingredients. The texture of these tartlets were so creamy and silky! What mother wouldn’t want to be treated to this delicious treat?

Savory Basil Goat Cheese Tartlet with Heirloom Tomato and Honey Salsa

Crust:

  • ¾ cup Toasted Panko
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsp Melted Butter

Mix all ingredients together, place small amount in bottom of mini muffin pan, and press firmly.

Filling:

  • 33 oz. Capriole Goat Cheese
  • 3 Whole Eggs
  • 1 Egg White
  • ¼ cup Whole Milk
  • 1 TBSP Basil Pesto

Mix all ingredients together in a mixing bowl, until smooth. Pour into each mini muffin pan until ¾ full.

Place in CVap set to 200 + 0 for 5-7 minutes. Remove and cool. Serve warm in CVap set to 130 + 0.

 

Heirloom Tomato Salsa:

  • 4 Heirloom Tomatoes (diced)
  • 2 Tbsp Honey
  • 1 Tbsp Red Sweet Thai Chili Paste
  • 1 Tbsp Cornstarch
  • Salt and Pepper to taste

Stir ingredients together, bring to boil, and cool.

Place a spoonful of salsa onto goat cheese tartlet prior to service.

Savory Goat Cheese Cheesecake
Savory Goat Cheese Cheesecake

Prepare in the PM for Perfect Porchetta

If you’re not using your CVap® oven overnight – why not? You can be productive 24 hours a day with CVap.

Inserra Shop Rite Supermarkets, one of my valued customers, uses CVap Cook/Hold ovens in three of their locations. Executive Chef Paulie Velletutti takes full advantage of their stacked pair of CVap Cook/Holds, producing a variety of dishes for their prepared foods section. He also roasts deli meats in the CVap, increasing yield and maximizing profits (who doesn’t want versatility and extra profit?).

A great example of Chef Velletutti’s creativity is an amazing Porchetta using two bellies and a pork loin. This produces a succulent, appealing Porchetta that flies off the shelves – and most of the work is done overnight! This recipe was prepared at their Wallington, New Jersey store.

Prepare your Porchetta as normal with your favorite herb/spice rub. Tie it up and put it in the CVap Cook & Hold Oven. Set the oven to a Doneness setting of 144, and a Browning level of 2. Set the timer for 15 hours. Walk away and let the CVap do its thing.

 

 

 

 

 

 

 

The next morning the Porchetta will be perfectly cooked. It only needs a little finishing to perfect it. A nice texture and a beautiful browning are achieved by finishing in a convection oven at 475 F degrees for 12 minutes. Blast chill it, and slice it up.

 

 

 

 

These portions have been a hit with customers, and Inserra will now regularly include this Porchetta as a regular item in the rotation of the prepared foods case.