We had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeavor Louisville led 18 Endeavor Entrepreneurs from ten countries on an F&B tour of the city this week, featuring site visits, panels and discussions with Endeavor Louisville board members, as well as other business leaders, involved in the industry. The tour provided an opportunity for these industry icons to deliver firsthand knowledge to Endeavor Entrepreneurs about scaling up, going big, and winning in the industry.
Winston Industries‘ own Chef Barry Yates partnered with Chef Space, Louisville’s original kitchen incubator, to demonstrate how community leaders can partner to accelerate others ideas. Barry demonstrated CVap® Staged New York Strip in the newly equipped Jays 120 space at the west Louisville incubator. CVap® Staging is a technique that allows QSR operators to drastically reduce service times while maintaining extraordinary food quality. One of the aspects we loved about this event is that guests were able to get an up close and hands on feel for how CVap technology can optimize their kitchen operations. Great food fast every time!
“Winston Industries, building on its entrepreneurial legacy, was a natural partner for the tour,” says Barry Yates, “innovation and ideas are in our DNA” he continued. Winston Industries has expanded into four three divisions specializing in foodservice, manufacturing, and electronics- to perpetuate our entrepreneurial spirit and to provide the opportunity for others to do the same.
Thank you Endeavor and Chef Space for allowing us to participate in the tour. We’ve received great feedback from attendees and can’t wait to do more of these events in the future! If you would like to learn more about Winston Industries or have an hands on entrepreneurial experience of your own, schedule your CVap demo and cook with us! Visit our website for more info or call 502.495.5400
The CVap HA8503-08 is an 8-bin universal holding bin that allows operators to serve directly from one bin without disturbing holding conditions in the other bins. Holds industry-standard 2.5” (64 mm) deep shotgun or hotel pans.
The CVap HA8503-04 is a 4-bin universal holding bin that allows operators to serve directly from one bin without disturbing holding conditions in the other bins. Holds industry-standard 2.5” (64 mm) deep shotgun or hotel pans.
The CVap Low Power Thermalizer Oven CA8509 is a workhorse, in half the space of a full size cabinet. The powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. It’s perfect for schools and cafeterias, where speed and food quality are priorities. The CA8509 has an 8-channel pre-programmed and programmable control to store your favorite recipes. Five adjustable rack supports hold five sheet pans or ten steam table pans. A 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 3″ (76mm) casters for easy mobility.
The Collectramatic Open Fryer OF59C uses FilterFry technology to cook chicken and other foods to golden perfection. Its patented cold zone prevents cracklings from scorching and tainting your shortening. The OF59C is an open fryer with 18 lb (8.2 kg) capacity and an 8-channel programmable control.
Collectramatic Open Fryer OF49C is a time-tested model. It uses FilterFry technology to cook foods to golden perfection. Its patented cold zone prevents cracklings from scorching and tainting your shortening. The OF49C is an open fryer with 14 lb. (6.4 kg) capacity and an 8-channel programmable control.
The Collectramatic High Efficiency Fryer LP46 operates at a fraction of the pressure of high pressure fryers. This means longer shortening life, less wear on the equipment, and a better kitchen environment. The LP46 is a high efficiency pressure fryer with 14 lb. (6.4 kg) capacity, and an 8-channel programmable control.
The CVap Hold & Serve Drawer HBB5D2 is easy to use and delivers superior food temperature and food texture control. Ideal for QSRs, kiosks, or any operation where space is limited but food quality is important. This wide, two drawer model is 1/2″ (13mm) feet in size and will hold two steam table pans or four half steam table pans. Built in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.
The CVap HA4022 Holding Cabinet gives you substantial capacity at a lower price than our flagship cabinets. Like other CVap holding cabinets, the HA4022 offers superior food temperature and texture control. At 22 cu. ft (.66 cu. M) holding capacity, it 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. Sits on 3″ (76mm) casters for ease of mobility.
The CVap HA4511 Holding Cabinet is our largest half-size cabinet. The A-Series electronic differential control offers premium Controlled Vapor Technology with dual control over food temperature and food texture. Ideal for schools, QSRs, and any other high volume operation. Seven adjustable universal rack supports hold a capacity of seven sheet pans or 14 steam table pans. Built in fan provides for even distribution of vapor heat. Sits on 3″ (76mm) casters for ease of mobility.
The CVap HA4503 Holding Cabinet delivers superior food temperature and texture control. At 3 cu. ft. (.09 cu. M) of space, it fits under standard counters, and is ideal for kiosks, bars, or anywhere that business volume is high but space is limited. The A-Series electronic differential control precisely controls both food temperature and food texture. Built in fan evenly distributes the vapor heat, helping to ensure optimal food quality. Five adjustable rack supports hold five half sheet pans or four steam table pans. Sits on 1″ (25mm) wheels to easily fit under counter.
When you were a kid in school you probably didn’t give much thought to learning about your future career from lunch ladies-which by the way now includes lunch men and even chefs! And I’d be willing to bet that your school district didn’t have a culinary program either. Times have changed.
This is Culinary Specialist Chef Ron Jones with Esteban Gonzales of the student-driven taco recipe team at Greenville County School District, GCSD.
I recently returned from another stop on the School Nutrition Guru world tour and I’ve got to tell you they just rocked the cafeteria at Mauldin Middle in Upstate South Carolina at Greenville County Schools.
The day started with a visit to GCSD Nutrition offices, where I saw a familiar sight when I walked into Director Joe Urban’s office. He’s a true media wiz and grabs pics and video whenever he can that show the pride he has in this awesome district.
Then we drove to Mauldin Middle to meet the student team that had the winning recipe in the district. I felt fortunate I was able to spend some time with them. From left to right: Hunter Criswell, Esteban Gonzalez, SND Joe Urban, and Michael Harmon.
The first thing the team checked were the conversions to school level preparation of the taco ingredients. As an example, the student design team’s original taco featured red onions pickled in red wine vinegar. The school version switched to white vinegar.
Then the first taste test by the team. They agreed the tacos needed a replacement tortilla and a change was made and tested once more. Then on to the lunch rush!
This is the amazing, energetic Vicki Thompson, Cafeteria Manager at Mauldin Middle. Just ahead of lunch each day she holds a pep rally with her team right before the bell. It’s incredible to watch. She has a constant smile and she and the staff LOVE their students!!
This next part was really cool! Chef Ron grabbed the recipe team members and had them help build a balanced complete tray as it might look when the tacos will be added to the GCSD menu cycle.
Word gets around fast when just one kid says “free tacos!” The open hands below didn’t hear about it until they got to their tables with their trays which they promptly left to come back for a sample.
Why not become a friend and fan of Greenville County Schools Food and Nutrition Services Facebook page? You’ll see trends being set and breakthroughs happening. Just recently GCSD made the top ten list on the Food Research and Action Center’s 2016 Scorecard!! It’s not just about School Lunch, read about #schoolbreakfast too!!
You can also watch a short video about Greenville County SC’s newest addition to their lunch menu.
The CVap HBB5D1 Hold & Serve Drawer HBB5D1 is easy to use and delivers superior food temperature and food texture control. Ideal for QSRs, kiosks, or any operation where space is limited but food quality is important. This wide, one drawer model is 1/2″ (13mm) feet in size and will hold one steam table pan or two half steam table pans. Built in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.
The CVap HBB5N1 Hold & Serve Drawer is easy to use and delivers superior food temperature and food texture control. Ideal for QSRs, kiosks, or any operation where space is limited but food quality is important. This narrow, single-drawer model features 1/2″ (13mm) feet, and will hold one steam table pan or two half steam table pans. Built-in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.
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
Lately there’s been a lot of talk about what’s being served in school cafeterias around the country. Take it from me, the best way to find out what’s being plated in K-12 is to actually go to the schools and have lunch yourself. I work with schools around the U.S. and let me tell you there is some wonderful food around the country with creative ways of serving happening every day!
I suppose you could give an example based on new regulations that are taking place. But really those healthier options, even before the new regulations, have been putting school foodservice at the forefront of tasty recipes from one of the most demanding groups of customers there is – your kids.
The K-12 market segment food manufacturers have done a marvelous job with reformulating and reinventing a lot of the tasty treats your kid’s love to eat. Add in scratch cooking that’s being done in many of the nation’s schools and well, you’ve got some great recipes for healthy well fed students that get kids ready to learn.
So here’s my challenge to you. Would you try a dynamic and delicious made from scratch school food recipe at your next outdoor cookout?
Believe me when the side dish is Tantalizing and Tasty Ranchero Beans from a district like Brantley County Schools in Georgia, you can’t go wrong.
Here’s what I did and I’ll show you how. I took the original bulk recipe from School Nutrition Director Laura Lynn’s Brantley County School District and honed it down for an at home gathering with family. I’m sharing the original with you along with my version.
Number of Portions: 43
Size of Portions: ½ cup
CAT509 – CVap Thermalizer
HA4522 – CVap Holding Cabinet
1 cup, 8 fl oz water
2 tsp low sodium ham base
1 #10 can/18.5 ct/.5 cup beans, canned, drained, rinsed
1 can #10 tomatoes, diced, canned
1 cup frozen diced onions
2 tbsp Italian seasoning
1 tbsp cumin, ground
1 tbsp salt, table
1 tsp pepper, black
¼ cup mild banana pepper rings
Pre-heat your CVap Thermalizer by pressing Channel 6.
Place can of tomatoes, drained beans and onions in a 2” deep hotel pan. Add 1 cup of warm water mixed with the ham base. Add Italian seasoning, cumin, salt and black pepper. Mix well and place pepper rings on top. Once it’s pre-heated, place in the CAT509 and cook for 30 minutes. Then place in HA4522 Holding Cabinet with a food temperature of 155 degrees and a food texture of +10 degrees until ready to serve. Serve students with #8 scoop or ½ spoodle.
Home Style Version
½ cup of water
¼ tsp of low sodium ham base (I used Better Than Bouillon brand)
2 cans 15.5 oz unseasoned pinto beans drained, rinsed
2 cans 14.5 oz diced tomatoes
¼ cup frozen diced onions (I used Kroger brand)
¼ tsp Italian seasoning (I used McCormick brand)
¼ tsp of cumin
1/8 tsp salt
¼ tsp pepper
6 or 8 mild banana pepper rings
Mix all of the ingredients together in a half size aluminum hotel pan and then use a CVap CAC503 Cook and Hold set to 90+9 for 30 minutes on high yield so it will drop into an automatic hold of 150 following the heat cycle to warm.
If you don’t have one at home…
I then served this to friends and family, including my two year old granddaughter Penelope (minus the mild banana pepper rings) and asked them all what they thought.
The adults loved it and Penelope asked for more. Then the big reveal… I told them it was school food!
This made Penelope ready for kindergarten immediately!
Check out this wonderful dish and try it at home. Take heart in knowing that schools all over America are serving great dishes like this to your children which have been cooked fresh in Winston Thermalizers and held at just cooked quality in Winston Holding Cabinets with the one and only CVap technology.
Ossobuco (pronounced [ˌɔsːoˈbuːko]) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank (Wikipedia).
This classic is sometimes made with pork shanks or lamb shanks, but I’m a big fan of veal shanks so I’m going the traditional route. This is a perfect dish to make overnight in the CVap, chill in the morning, and then reheat for dinner service. This is one of those dishes that benefits from that wonderful mingling of flavors under refrigeration. One of these days there might actually be some leftovers to have the next day, but so far that hasn’t happened! Both of the preparation methods I’m sharing can easily be scaled for restaurant service, as well.
For overnight cooking, you would use the high yield setting on the Cook and Hold. This feature turns off the browning elements about 40% of the way through the cooking process that you’ll program. Just press start, the timer begins to count down, and that’s all you have to do. Settings would be 180 Doneness + 6 browning for 6 hours. After the timer counts down to zero, the CVap will enter a 150 Doneness + 0 browning hold mode. When you walk into the kitchen the next morning, it’s done.
For this post, however, I used a same-day method here and there are some subtle changes. The long hold that you would have had overnight does a lot to tenderize the shank and break down the collagen and fibers of the shank. That’s a good thing. I mean, who – besides your dog – wants to chew on a medium rare shank?
In this recipe the CVap is set for CONSTANT COOK. Press the constant cook button so that the light under it turns red. Set the Doneness to 180 + 6 Browning for 3 hours. During CONSTANT COOK, the browning temperature is engaged for the full roast period. It is necessary to hold for at least a few hours after the cook time is done to help tenderize the shanks. The CVap will still go to a 150+0 hold. By the way, if you are doing something like prime rib and your doneness is set below 150° F, the CVap will hold at the temperature you set with a 0 Browning. That’s how we can do a perfect rare or medium-rare prime rib overnight.
¼ cup all-purpose flour
2 tsp salt
¼ tsp ground black pepper
2 lbs. veal shank
3 Tbsp butter
3 Tbsp olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 ea cloves garlic, crushed
8oz can tomato sauce
½ cup beef broth
½ cup white wine
1 tsp dried basil
1 tsp dried parsley
3 sprigs fresh thyme
1 bay leaf
1. Preset unit to CONSTANT COOK 180/6/3:00, and allow approximately 30 minutes to preheat. Follow instructions below.
2. In a shallow dish, combine flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Sear meat. Take the time to make sure the sides are browned. It’s no fun holding a round thing with tongs to do the sides, but it’s worth it.
3. Remove meat from pan, and set aside.
4. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes. Stir in tomato sauce, broth, wine, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil and remove from the heat.
5. Place the contents of the saucepan into a hotel pan or a roasting pan. Make sure that the braising liquid is ¾ of the way up the shanks. Add more beef broth if you need to.
6. Place into CVap and press start. Make sure the timer starts and begins counting down. Go do something else for the next 5 hours or so. No dipping your bread into the pan after it starts to smell wonderful in your kitchen. Nona will hit you with a wooden spoon or throw a shoe at you. If you’re not Italian, you wouldn’t understand.☺
7. When you’re ready for service, pull the shanks out and strain the braising liquid. Shanks and stained liquid go back into the pan and into the CVap, and you’re done. Grab a shank and some sauce, then put it on polenta, rice, or just on a plate.
PRO TIP: I like to take an extra step of pureeing some of the strained bits, adding that to the broth and reducing it in a saucepan on the stove. Purists will scream foul at this step as it clouds the braising liquid, but I love the extra flavor it adds. Hold the shanks in the CVap while you do this. Whisking in a Beurre Manié (equal parts softened butter and flour) can speed up the process of creating that coat-the-back-of-the-spoon sauce to coat the plated Osso Buco.
Polenta with roasted crimini mushrooms and parmesan is my preferred plate liner for this. I noticed that the shanks did shrink away from the bone a lot more with this method vs. the high-yield method. It still tasted wonderful, but overnight might be the better route to enhance the plate presentation and yield.
I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like?! I have a group of friends I meet every Sunday at our local South of the Border establishment for lunch and a margarita or three. (If I’m being honest, the food is decent, but the margaritas are the real draw!) I decided to mix it up one Sunday and order one of my favorite traditional Mexican dishes: carnitas. They were less than spectacular, and I asked my friend Sergio why he thought they weren’t very good. He replied that too many people really only want fajitas on the hot plate, and this restaurant’s preparation just wasn’t traditional. To be fair, one look around the room proved that he was right. It looked like a sauna with the steam rising from every table. I was a victim of demand.
I wasn’t about to settle for this disappointment, however. Carnitas is a staple of Mexican cuisine and I mean, c’mon, it’s PORK! I decided to take matters into my own hands. There are many ways to prepare carnitas, but traditionally it is shoulder meat (or leftover parts of a butchered hog) slow braised for several hours in pork lard confit style. Once the pork has been broken down enough, it is taken out and either pulled apart or cut into cubes. It then goes back into the lard with the heat turned up, and it is fried to add texture. Now, there are many twists and variations of this dish, and the part of the country you are from usually defines what ingredients and flavors your carnitas might have. For this recipe, I’m combining the old with the new and adding a splash of CVap.
2 Lbs. pork shoulder, cut into 1″ cubes
1 teaspoon salt
½ teaspoon cumin
½ teaspoon oregano
2 small bay leaves
1 cinnamon stick
½ medium onion
½ Mexican beer, preferably dark
2 Lbs. Lard or Cooking Oil
In a large vacuum or re-sealable bag, combine all ingredients.
Place bag in CVap Cook and Hold oven at the settings below. Drink the other ½ of your Mexican beer!
CVap Cook and Hold Settings:
High Yield Mode: OFF
Time: 8 hours
Once the timer goes off, pull the bag out of the CVap and separate the pork cubes from the other ingredients.
Place lard or oil in a fryer or large pot on the stove and set to 350 degrees or medium-high heat. Drop the cubes into the oil and let fry until golden brown, about 1 minute.
Now comes the easy part: eat the carnitas! I usually enjoy them over a bed of rice and beans with a little salsa on top. I also like them in a corn tortilla with diced onions, cilantro, and freshly squeezed lime. Then again, sometimes I just eat them right out of the pot because it’s fried pork and I’m impatient. There is no right or wrong here, just enjoy!
As I have worked my way down the east coast I have always taken away something from restaurants. Whether it is a technique, preparation, a specific recipe, etc… there is always something to be learned. In 2012 I spent some time in a Philadelphia kitchen that was one of the most creative I have ever been in. We would manipulate products in directions that I had not considered possible before; such as juicing onions for a soup. There were also items on that menu that were so easy and so delicious, you would wish you had thought of them first.
Well, the recipe that I am offering is one that combines both: easy preparation and wonderful manipulation of the product. This is a tried and true recipe that never came off the menu, and its preparation is simple enough that one can serve a restaurant quality menu item at home.
Definition of Ballotine: In the culinary arts, a traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ground meat and other ingredients, tied and cooked. A ballotine is usually cooked by braising or poaching. In modern kitchens, a ballotine is sometimes made from other parts of the poultry, such as the breast, not strictly the leg. Moreover, a modern ballotine can be made using any type of meat, not limited to poultry. Source: culinaryarts.about.com
Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Yield: 4 Portions
CVap Cook & Hold Settings: 165: 0: 2:00 hours
Ingredients / Quantity
Chickens, whole / 2 each
Mushrooms, crimini, sliced, cooked / 8 ounces
Thyme, picked, minced / 2 tablespoons
Cream / 1 cup
Salt / 4 teaspoons
Chicken, thighs (fat, bone, and connective tissue removed) / 2 cups
Method of Preparation
- Preheat the CVap Cook & Hold to 165: 0: 2:00
- Lay the chicken breast side down on a cutting board.
- Score the skin of the chicken from the top of to the bottom of the bird along the spine. Remove the wings at the top of the breast.
- Flip the chicken over and remove the breast from the keel bone. Make sure you do not separate the skin on the back of the bird while doing this.
- Flip the chicken back over onto the breast and peel the skin from the neck all the way down and off the leg of the bird. Make sure to keep the breast meat attached to the skin. Repeat this process on the other breast.
- Once all the breasts are removed from the birds, lay them meat side up. Cut the breast at a 45° angle from the top of the breast to the tail. Do not cut all the way through the breast.
- Refrigerate the breasts until they are ready to be filled.
- Remove the legs from the bird. Debone the legs and remove all the fat and connective tissue from the meat.
- In a food processor add the leg meat and salt (2 teaspoons). Turn the food processor on and combine the ingredients.When all the ingredients are combines and smooth, about 1.5 minutes, slowly drizzle in the cream. Add the mushrooms and thyme. Place the forcemeat in a piping bag and reserve.
- Remove the breasts form the refrigerator and lay them out breast side up. Season with remaining 2 teaspoons of salt.
- Pipe the force meat into the cut breast.Roll the breast so the skin is completely covering the breast meat.
- Line a counter/ table with plastic wrap. With the box of plastic wrap at the top of the table, tear off a piece that it 20 inches long and place the rolled chicken breast about 6 inches from the bottom.
- Roll the plastic over the chicken breast and continue to roll the breast to the top of the plastic wrap. Make sure the plastic wrap is tight to the breast.
- Once the chicken is rolled, grab the edges of the plastic wrap at the ends of the chicken breast and hold firmly. Roll the chicken on the lined table/ counter surface to tighten the ballotine.
- Once the ballotine is tight, tuck the ends of the plastic wrap to the bottom of the ballotine and wrap in another piece of plastic wrap to secure them. Repeat this process with the remaining chicken breasts.
- Place the ballotines in the CVap Cook and Hold.
- Heat a pot of oil to 350° Fahrenheit to fry the ballotines when they come out of the Cook & Hold.
- Once the ballotines are cooked, remove them from the Cook & Hold and let stand for 2 minutes.
- Remove the ballotines from the plastic and pat dry.
- Fry them in the oil until they are golden brown, about 3 to 5 minutes.
- Remove from oil and let stand 5 minutes before slicing and serving.
My son-in-law frequently goes on tour with famous musicians to cook for the band, roadies, and entourage. Last summer he was preparing for another tour, and though I can’t remember which band since he had been on several tours already, it could have been Justin Bieber since we had been teasing him about that for a while. Anyway, he was being told that several VIPs would be stopping by the kitchen and that he would need to quickly serve high-quality steaks in a display cooking format. Needless to say, this had the potential to present production issues.
When he told me about the dilemma, we happened to be hosting a backyard get-together for family and friends. I brought home a Winston CVap Cook & Hold unit and told Rich I had an idea for him. I’ll get to that shortly.
If you have ever been “that guy” who stands at a grill in the blazing hot sun cooking 25 hamburgers for your friends while they have all the fun, you certainly understand the problem I’m about to lay out for you.
First problem: your grill is too small to cook 25 hamburgers simultaneously. Second problem: grilling them all to the proper temperature is a challenge for even the most experienced grill meister. Third problem: timing, timing, timing.
Back to the backyard get-together: before everyone came over I set the Cook & Hold to 135 and 0. (135°F Food Temperature and 135°F Food Texture) After the unit pre-heated I put the burgers on sheet pans, threw them in, and hit Start.
A few hours later when I started hearing “when are we going to eat,” I started up the grill and told everyone that lunch would be served in 15 minutes. Rich looked at me like I was nuts and asked how in the world I thought I was going to grill 25 half-pound burgers on a small grill in 15 minutes. So I walked him over to the Cook & Hold and showed him the CVap® Staged burgers. They were a beautiful 135°F and very juicy though they had no texture on them. Another priceless look on Rich’s face. I’m sure he was thinking, “Are you really going to serve those?”
I told everyone to start getting their plates ready and began grilling. Depending on the doneness that people were requesting, the burgers only took between two to three minutes each because all I had to do was raise the temperature from 135°F to the requested doneness and add that nice backyard burger browning.
After lunch Rich and I talked about how CVap® Staging would reduce his labor and significantly reduce the amount of time the guests would have to wait for their steaks. Needless to say, Rich impressed a few VIPs with CVap on that tour, and it is a regular crowd pleaser at the Wright House.