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
- 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
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!
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.
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
- 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
- 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.
- Preheat CVap® Cook/Hold Oven to 170/10.
- 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.
- 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.
- 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.
- 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.
- Rub the remaining oil over the chicken. Season generously with salt and pepper.
- Make a nest in the center of the vegetables and nestle the chicken in it.
- Cut the butter into 4 or 5 pieces and place over the chicken breast.
- 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.
- 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.
- Cut the chicken into serving pieces, arrange over the vegetables, and serve.
Winston Foodservice has awarded its annual Winston Equipment Grant Award to the White Bear Lake Area Schools in Minnesota. This annual grant program was established in partnership with the School Nutrition Foundation (SNF) to help deserving schools serve hot, nutritious meals to their students.
Grant winners may choose any ten pieces of Winston’s CVap® equipment, WBL Area Schools selected ten CVap holding cabinets (models HMA018 and HA4522).
The schools’ Student Nutrition Services Director, Bridget Lehn, is frank about the challenges her district faces, and making do with aging equipment, but optimistic about the effect new cabinets will have. “New equipment will increase meal participation due to the improved quality of food. Our current warmers are either scorching food or not keeping it warm enough. Some of the warmers are adding excess moisture or drying out product, all due to inconsistent heating or lack of insulation. Word of mouth moves quickly; the kids are very intuitive and will notice the improved food. When they tell their friends, participation goes up.”
About White Bear Lake Area Schools
The White Bear Lake Area School District serves all or parts of Birchwood, Gem Lake, Hugo, Lino Lakes, Little Canada, Maplewood, North Oaks, Vadnais Heights, White Bear Lake and White Bear Township, with four Early Childhood program locations (birth-K), nine elementary schools (K-5), two middle schools (6-8), a two-campus high school (9-12), an Area Learning Center and a Transition Education Center. The school district, with a total population of approximately 63,000 residents, serves nearly 9,000 students PreK-12.
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.
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
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
- 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.
- 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.
Winter may be waning, but the popularity of Nashville Hot Chicken sure isn’t. We decided to try our hand at preparing a big batch. It was as good (and hot!) as promised.
Nashville Hot Chicken’s powerful poultry story originated nearly seven decades ago, at Prince’s Hot Chicken Shack. Apparently Thorton Prince was quite the lady’s man. Tiring of his late night escapades, his gal served him up a Sunday breakfast of fried chicken, generously doused in cayenne pepper and other fiery spices. Her revenge backfired – rather than crying out in pain, he loved it, and the inspiration for Nashville Hot Chicken was born. If you’re interested, read the whole story on Prince’s website. Numerous other restaurants and chains, inspired by Prince’s, have put their own twist on this Nashville classic.
We brined in the fridge overnight using a simple 6 % brine. If you want to learn everything you need to know about brining go to our friend’s site Genuine Ideas (browse under their food header). We lightly dusted the chicken with our seasoned flour, and then dipped it in a simple blend of eggs, buttermilk and hot sauce.
Then we tossed lightly again in our breading mix, giving us a light double breaded chicken. Double breading creates a nice robust crunch once the chicken is fried. Properly prepped, it was ready for the Collectramatic fryer.
The chicken was open-fried for 15 minutes at 325°F. It emerged from the fryer a mouth-watering golden brown. After draining excess oil, we painted with the spicy special sauce using a pastry brush. It was as good as we had hoped, delivering a delicious heat that delighted our taste buds while making our faces flush and our brows sweat.
This chicken can be held for two hours in a CVap holding cabinet. After frying, place it directly in a CVap set to 135 +50. Apply the sauce just before serving.
Here’s a pared-down version of the recipe (in case you’re not feeding an army).
Nashville Hot Chicken
- 2 – 3 1/2-4-pound chickens, each cut into ten pieces (breasts halved)
- 1 gallon of 6% brine
- 4 large eggs
- 2 cups buttermilk or whole milk
- 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
- 4 cups all-purpose flour seasoned with salt, pepper and paprika. (You may use your own special flour mix if you’d like).
- Vegetable oil (for frying; about 10 cups) (unless, of course, you have a Collectramatic fryer handy).
- 6 tablespoons cayenne pepper
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
- If you’re not using a Collectramatic fryer, fit a Dutch oven with frying thermometer; pour in oil to about two inches depth. Heat over medium-high heat until thermometer registers 325°F. Pat chicken dry. Working with one piece at a time, dredge in flour mixture, shaking off excess, and then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
- Working in four batches and returning oil to 325°F between batches, fry chicken, turning once after 15 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thigh pieces registers 185°F and 165F white meat. This usually takes ten more minutes after the turn for a total cook time of 25 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
- Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup hot frying oil or melted lard. Brush fried chicken with spicy oil. Serve with bread and pickles.
The trend of ordering takeout among consumers won’t be going anywhere any time soon. What Americans want from their food is convenience – number one on the list even above price (Washington Post). With longer working hours, social events, childrens’ activities, the hustle and bustle of the everyday life make it hard to sit down in a restaurant or pick up dinner. So the delivery person is now on your speed-dial. The most recent data we have comes from 2013, where 60% of Americans admitted to ordering take out at least once a week (Statista).
From fast casual to top-end restaurants, customers want the option to dine on your food in the comfort of their own homes. They not only want to take your menu home, they expect to get it now.
What’s a restaurant to do?
Beyond the obvious – quality carry-out containers that hold the food’s temperature and separate areas for takeout diners to order food, pay, and wait – a restaurant needs to be able to fill these takeout and delivery orders quickly and efficiently.
That’s where CVap® Staging ability can mean the difference between quick turnaround time (happy, repeat customer) and slow service (frustrated, hungry customer). If your side dishes are ready to go, and your proteins just need a quick sear to get the main course ready for carry out, you can let your carryout and delivery customers order and then receive their food in rapid succession. This means getting them in and out faster, so they can dine in the manner they wish.
The CVap® Staging technique allows you prepare the protein in the same way you normally would (seasoning, marinade, etc.) and then place it in a CVap oven, which has been set to the appropriate levels of temperature and texture. Once the protein has reached the doneness levels desired, it can hold at that temperature until your customer orders. It can then go to the next stage in the cooking process: searing, grilling, etc. This gets the order finished much faster than the traditional means of cooking to order without compromising on quality or taste.
Take advantage of this latest dining trend by offering takeout meals. And let CVap® Staging help you make them the best meals your customer has ever had. And things won’t be slowing down anytime soon! The next big thing is online food ordering, which is already a big hit among the younger generation.
I’ve noticed the CVap blog is pretty bereft of vegetable preparation and is almost exclusively about the CVap Cook/Hold oven. I decided that my next blog post would feature the CAT Thermalizer Oven instead! I also wanted to see how some of my favorite vegetable dishes would work using CVap.
I decided to test three vegetable dishes: Roasted Broccoli Florets, Roasted Cauliflower and Roasted Baby Carrots. All of these veggies I have prepared in a convection oven at 425°F. Since the CVap oven only goes to 350°F I had a couple of things to consider when converting these items to CVap preparation.
I am amazed at the difference that roasting vegetables makes to kids. My daughter has always turned her nose up to broccoli no matter how many ways I have prepared it. Roasting it made all the difference.
I did three different preparations, all of them very simple and all done on Channel 5 on the CAT Thermalizer oven. This setting has a 130°F water temperature and a 350°F air temperature. This high differential allows for the greatest browning potential. I did the following items:
Baby carrots with honey and cajun spice. First, toss the carrots in a bowl with honey and Cajun spice to taste. These take 20 minutes total cook time.
Broccoli tossed with olive oil, salt and pepper. After 18 minutes in the oven I pulled the trays out and sprinkled them with grated parmesan cheese. I placed them back in the oven for 2 minutes, and then drizzled lemon juice over the top after they came out.
Cauliflower with plain yogurt and red curry paste.Toss the cauliflower florets in the yogurt with the red curry paste then add salt and pepper. This takes about 25 minutes total cook time.
Since schools are looking to increase the amount of fresh vegetables that are included in their lunches this is a perfect way to make use of equipment that is normally used to cook pizzas and breaded chicken products to make something from scratch that is very easy and healthy!
The CVap Retherm Oven CAT529 is a high-production model, perfect for schools and any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Its 29 cu. ft. (.84 cu. M) capacity, with adjustable rack supports, can hold 14 wide meal baskets or 28 narrow meal baskets. The CAT529 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for easy mobility.
The CVap Retherm Oven CAT509 is a workhorse in a smaller package. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. It is perfect for schools and cafeterias, where speed and food quality are priorities. A half-size cabinet, the CAT509 has 9 cu. ft. (.27 cu. M) of holding space and five adjustable rack supports which can accommodate five sheet pans or ten steam table pans. An 8-channel electronic pre-programmed and programmable control stores your favorite recipes. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT509 or CAT509/HA4507.
The CVap Retherm Oven CAT507 features powerful heaters that quickly re-therm foods to serving temperature, while maintaining food quality. At 7 cu. ft. (.21 cu. M) of holding space, it is perfect for schools and cafeterias where speed and food quality are priorities, but space is limited. The CAT507 has an 8-channel electronic pre-programmed and programmable control to store your favorite recipes. The four adjustable rack supports accommodate four sheet pans or eight steam table pans. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT507, CAT507/CAT509, or CAT507/HA4507.
The CVap Cook & Hold Oven CAC522 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Our only full-size cook & hold oven, it is the perfect solution for operations that need to prepare large amounts of food ahead of their busy periods and then hold those foods to perfection. 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 14 adjustable universal rack supports hold 14 sheet pans or 28 steam table pans, plus a set of four 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.
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.
The CVap Holding Cabinet HA4522 combines large capacity with superior food temperature and texture control. Our most popular model, the 22 cu. ft (.66 cu. M) holding capacity is well suited for schools, hospitals, and any other high volume operation. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. The A-Series electronic differential control precisely controls both food temperature and food texture. A built in fan provides precise and consistent temperature management. Sits on 3″ (76mm) casters for ease of mobility. A vital tool in any high-volume kitchen.
The CVap Hold & Serve Drawer HBL5W1 features superior food temperature and food texture control, as well as an 8-channel timer to facilitate tracking of multiple menu items. This one drawer, wide model is 1/2″ (13mm) feet in size and can accommodate pans up to 4″ deep. Built in fan ensures an even temperature throughout the drawer.
The CVap Hold & Serve Drawer HBK5D1 features superior food temperature and food texture control, as well as an 8-channel timer to facilitate tracking of multiple menu items. This one drawer, wide model is 1/2″ (13mm) feet in size and can accommodate pans up to 6″ deep. Built in fan ensures an even temperature throughout the drawer.