As the weather heats up, many folks begin daydreaming about barbecue. May is National BBQ Month – an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best.
Barbecue has been a frequent topic in our blogs, for a couple of reasons. First (obviously) is that barbecue is freakin’ delicious. But another huge reason is how perfect CVap® Staging technology is at bringing the lip-smacking best out of barbecued meats and veggies. I’m amazed (but not surprised) at just how many calls we get at Winston asking about how to prepare barbecue in CVap. (For a quick, quirky video about CVap® Staging and sous vide, click here).
CVap technology positively impacts your BBQ recipes in many ways. Cook amazingly tender briskets in a CVap Cook & Hold. Add a Winston Smoker Box to your CVap Holding Cabinet to smoke bodacious Boston butts in a CVap holding cabinet. You can even Sous-Vide-Que your ribs using the method outlined on the Amazing ribs website.
In our most recent BBQ test, we prepared baby back ribs using two different methods of “sous vide” – bagged and bagless, simultaneously in the same unit, our new CVap RTV5-05 Retherm Oven.
- Remove membrane from ribs and rinse.
- Rub mustard on all sides of the ribs.
- Liberally sprinkle Memphis Dust on all sides of ribs.
- Weigh each slab of ribs.
- Smoke ribs in preheated CVap Holding Cabinet to 170°F food temp and 170°F air with smoker box set for two hours. In this case, we used hickory chips.
- Vacuum seal three slabs of ribs in vacuum sealer, using high temp bags.
- Allow ribs to rest in refrigerator for a minimum of six hours.
- Preheat CVap RTV5-05UV to 190°F water temperature and 240°F air temperature.
- Place prepared ribs into oven and cook until ribs reach 203°F.
- Remove ribs and weigh for yield.
- If preferred, place on grill and crisp, then finish with another dusting of Memphis Dust.
|Weight In||Weight Out||Yield||Time to End Point||End Point|
|Vacuum Sealed||3.607 kg||3.207 kg||88%||2 hours, 23 mins||203.1°F|
|Bagless||3.087 kg||2.657 kg||86%||3 hours, 10 mins||201.7°F|
- Ribs that were vacuum sealed in the traditional sous vide style cooked more quickly and had a slightly higher yield.
- Both ribs were highly acceptable relative to taste, tenderness, and juiciness.
- Ribs cooked in bag were slightly more tender; ribs cooked bagless were slightly more toothsome.
- Ribs cooked in bag had a less-defined outer bark, and more of a wet finish.
- Ribs cooked bagless in CVap had better bark and more defined rub taste.
- Duplicate Amazing Ribs Sous vide Que.
CVap® Staging is a revolutionary process that brings food to a precise temperature and keeps it there, for a quick finish on a grill, griddle, or fryer. Traditionally slow foods can be served in a flash. Think sous vide, but don’t think you have to use the bags if you don’t want. It’s your call!
Today I’m sharing one of our favorite CVap sous vide recipes: Shrimp with Butter Herb Sauce.
If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will really love this one. This 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!
Recipe: CVap Sous Vide Shrimp with Butter Herb Sauce
Summary: CVap Sous Vide Process
- 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
- Place shrimp and all ingredients in preferred bag for vacuum sealing.
- Vacuum seal shrimp (prawns) in a single even layer.
- Set CVap Cook & Hold Oven to temperature of 125°F + 0°F differential. Allow to preheat for 30 minutes.
- Place vacuum sealed shrimp in CVap oven for a minimum of 20 minutes.
- 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
We’d love to try your favorite recipes too, so please share them!
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.
For chocolate lovers, Valentine’s Day conjures images of heart-shaped boxes filled with delicious confections. I love chocolate as much as the next guy, and it got me thinking: can we temper chocolate in CVap®? What a fun experiment to play with!
I was thinking of a concept combining chocolate and maybe some fruit to create a tasty treat. I spoke briefly with my friend Rachel Sundet of State Park Food Drinks Amusements in Cambridge and got a few tips about chocolate.
There are many ways to temper chocolate, some more involved than others. No matter which method you choose, precision temperature is of the utmost importance. Whether you use the classic stovetop or microwave method or even the unique method of using a sous-vide cooker, if the temperature is not right, the chocolate won’t be right. I learned terrific information about tempering chocolate from the folks at ecolechocolat.
I thought CVap would provide the control required, and I was right!
Utilizing the info at www.ecolecholat.com , I set our CVap Cook & Hold Oven with Constant Cook ON, Food Temp at 125, and 1 level Browning. I didn’t know how long it would take, so I set the timer for an hour. The chocolate that we used for this experiment was Ghirardelli Dark Chocolate
I placed 3 lbs in a stainless bowl wrapped with plastic wrap to keep the water away from the chocolate, and placed 1.5 lbs of chocolate in a sous vide bag that I vacuum sealed. The chocolate was placed in the CVap oven until it reached its critical temperature of 120°F. The chocolate actually reached its temp in 30 minutes, but I allowed an extra ten minutes, just to be safe. Once the chocolate was removed I set the cabinet at 90 +0.
While the cabinet was cooling down I stirred the tempered chocolate in the bowl just until smooth and returned it to the cooled 90°F cabinet.
With the vacuum-sealed chocolate, all I did was press lightly until the chocolate was evenly distributed and returned it to the cabinet.
Wait – I almost forgot the fruit! While the chocolate was in the first stage of tempering, I hot-marinated freshly sliced pineapple in the same cabinet, slow-poaching it in orange juice, sorghum molasses, and a dash of chipotle pepper.
Now the moment of truth! Fresh strawberries were washed and dried and then dipped into the freshly tempered chocolate. Beautiful. I grilled the warm poached pineapple, topped it with the warm marinade, and chocolate-dipped strawberries, and then drizzled a bit more tempered chocolate to finish. What a sweet Valentine’s experiment indeed!
For more information about the complete line of CVap products, please visit our website at http://www.winstonindustries.com
Not long ago I had a talented chef come to the Winston factory in Louisville to do some testing. He was preparing to open a new “traditional” style steakhouse in Chicago. Knowing how the competition was for that segment, he needed an ace up his sleeve. He had heard quite a bit about our CVap® technology, but wanted to see it for himself. So he came to town with a very specific goal: to test a CVap Cook & Hold Oven side-by-side against an immersion circulator. He also had some very specific food items he wanted to test, so he came bearing gifts in the form of beef, pork, and chicken. I knew I had two days of caveman-style protein consumption to look forward to!
I already had some experience with side-by-side testing with the circulator, so I thought I knew what to expect. I was wrong. This chef was very detail-oriented and wanted to capture all the results with precise notes and pictures. So that’s how we approached the project, and I was very surprised by what we found. I already knew about the procedural efficiency and cost savings made possible by choosing CVap over the circulator, but I was not prepared to discover just how much better it performed with regard to texture, flavor, and consistency. Time after time we were both surprised after tasting the finished food items.
We tried three different methods for each item. We bagged and vacuum-sealed short ribs, mock tenders, beef filet, ribeye steaks, NY Strip steaks, skirt steaks, and half chickens. We also had one of each item for our bag-less CVap sous vide-style process. We then cooked and finished each product. We did one each bagged in the circulator, one each bagged in the CVap, and one each bag-less in the CVap. The results for each product weighed fairly heavily in favor of the bag-less CVap sous vide process in terms of flavor, texture, consistency, and moisture retention. Each protein was just more tender and easier to handle than the more complex traditional sous vide process.
Then there’s also the question of capacity. We realized that he would need at least four circulators to do what we were doing in one half-sized CVap CAC509 Cook & Hold Oven, which negated the cost difference of the two options. So much so that the CVap worked out to be the less expensive option. Not to mention the continuous cost savings each year of not having to use the plastic products and the labor savings during prep time without the need for bagging the food items.
But don’t take my word for it – I think the photos speak for themselves.