CVap® Testimonial: Rich Pepino
CVap® Testimonial: Rich Pepino Rich Pepino, the Executive Chef at Drexel University, talks about the versatility of CVap and the benefits it provides! View all Videos
CVap® Testimonial: Dave Durante
CVap Testimonial: Chef Dave Durante Executive Chef Dave Durante of Crown Colony Golf & Country Club in Fort Meyers, Florida, shares his testimonial about all the ways that CVap® equipment helps streamline the club’s kitchen operations. View all Videos
CVap® Testimonial: Richard Crisanti
Richard Crisanti: CVap Drawers Testimonial Certified Executive Chef Richard Crisanti of Shadow Wood Country Club in Bonita Springs, Florida talks about the versatility of CVap Hold and Serve Drawers and the consistency CVap provides! View all Videos
CVap® Testimonial: Chef Ralph Feraco
CVap Testimonial: Ralph Feraco Executive Chef Ralph Feraco of Kensington Country Club in Naples, Florida talks about the versatility of CVap Hold and Serve Drawers. They enable he and his staff to serve quality food in a short amount of time. View all Videos
CVap® Testimonial: Chas Tatigian
CVap Testimonial: Chas Tatigian Chas Tatigian of Twin Eagles Country Club in Naples, Florida appreciates the food consistency that CVap provides. He stages proteins and vegetables in CVaps. This makes it possible to finish and serve in just a couple of minutes, even during rush periods. All while keeping food at a consistent high quality.
CVap® Testimonial: Kevin Willmann
CVap Testimonial: Kevin Willmann Kevin Willmann of Farmhaus in St. Louis, Missouri enjoys the benefits of being able to hold his food in his CVap Cook and Hold Oven, which boosts efficiency during his busy periods. Check out his video testimonial. View all Videos
CVap Veal Shank Ossobuco
Ossobuco (pronounced os-oh-boo-koh) is a Milanese specialty 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). It’s a reference to the marrow hole at the center
Cook Rice in CVap
Traditionally, most cooks use various types of steamers or specialized cookers to prepare rice. A customer asked if you could cook it in a CVap Cook and Hold Oven. The answer is yes. Rice Brings Challenges The challenge with preparing rice in traditional ovens is water calibration. Too much water and the rice is too sticky
Chocolate Cake – CVap Oven vs. Conventional Oven
When I was a kid, I remember making the most decadent, delicious, and rich flourless chocolate cake. I helped my grandmother put ganache on the top, and sneaked a little off the top with my finger when she wasn’t looking. We always called that kind of sampling “quality control tasting.” I still love this type
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