Preparing a meal fit for a holiday AND a crowd is a challenge. Thankfully, we’ve got the perfect recipe! This turkey and dressing dish feeds 50. It can be prepared in a single CVap® oven. Try it at your next holiday gathering! The Turkey Boneless No-Rolled Turkey (USDA commodity) – One 8lb Poultry seasoning – […]
Beef tongue is exactly what it sounds like – the big ol’ tongue of a cow. Though not as commonly found on the average U.S. family’s dinner table, it’s widely used in Mexican cuisine, as well as several European, Asian, and South American cultures. It’s a great example of a fairly tough cut of meat
CVap 101 CVap 101 is just the basics. CVap® uses Controlled Vapor Technology to deliver high-quality cooking and holding in your kitchen. CVap® stands out amongst other cabinets because it is designed to heat food instead of heat air like the others. CVap technology was designed on the principle that food contains water, so it
What goes better with social gatherings than chicken wings? There are so many ways to flavor and cook this delicious treat. Although they may be challenging to procure, they are a perennial crowd favorite. When it comes to frying them, it feels like it takes forever. Our CVap Cook and Hold Oven is the workhorse
The list of kitchen equipment offerings and technologies continues to grow. We are seeing more and more specialized equipment designed for a specific job. Whether we are baking, steaming, or braising there is a piece of equipment on the market specifically designed for that specific job. Most kitchens are littered with several pieces of single-purpose
Controlled Vapor technology can be a critical component of your HACCP plan. Many of you have discovered the benefits of precision low-temperature cooking provided by CVap® equipment. We often receive reports of you preparing a perfectly prepared rare steak or a beautiful mid-rare burger. But you might not know that this same process provided by CVap can
Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficult than people realize. You could have the perfect crust, a satiny-smooth filling, the best pan on the market, an appropriate bains marie, a great oven, mad skills… and still you wind up with those cracks in your custard! As
Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! Of course, anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time, given the limitations of traditional equipment. Not anymore! I
Chef Eric Wupperman Testimonial Chef Eric Wupperman, chef and owner of Treeline Kitchen in Leadville, Colorado and partner in Yellowbelly Chicken shares his thoughts on Winston Foodservice, its people, and its products. His operations use Collectramatic® Pressure Fryers, Winston shortening filters, CVap® Holding Cabinets, and CVap Cook and Hold Ovens. View All Videos
