Winston Foodservice Blog
The Best Methods for Prepping Plant-based Meats
Ah, prepping plant-based meats. Despite murmurs to the contrary, plant-based meats are expected to continue gaining popularity. Experts say that by 2027 the plant-based meat ...
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Dulce de Leche in CVap®
Dulce de leche, or caramelized milk, is a popular Latin American confection. When prepared old-school, sugar, and milk are slowly heated for several hours. The ...
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How to Prepare Perfect CVap® Pastelitos
Want to whip up a little snack with a Latin flavor? Check out this recipe for pastelitos! What are Pastelitos? As the name implies, pastelitos ...
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Chef Sam’s Award-Winning Rainbow Vegan Chili
Chef Samantha Brown loves a good challenge. She is passionate about food and serving people. When she came across a contest sponsored by Campbell’s Foodservice, ...
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Cooking and Holding in a CVap: Cost-Effective for Restaurant Owners
Cooking and Holding in CVap® Cook and Hold Ovens can save you a chunk of change. Inflation is hurting all of us. CVap commercial ovens ...
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Efficient Kitchen Design Ideas for Maximum Efficiency
Maximizing efficiency in your kitchen design takes planning, research, and hard work. Whether your operation is in the blueprint stage or undergoing a remodel, the ...
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Essential Chicken Restaurant Equipment
Starting a chicken restaurant? At Winston Foodservice, we offer the best chicken restaurant equipment on the market to help you serve delicious, high-quality chicken every ...
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School Recipes – Tater Tots
Product: Ore-Ida Golden Tater Tots, or equivalent frozen product Process: Retherm (RTV)Cook Time: 50-60 MinutesVapor Temp: 160°F (71°C) Air Temp: 350°F (177°C) Holding Program (CVap ...
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Easy Soup Recipes to Warm Your Menu This Winter
It’s winter in the Northern Hemisphere. Most humans are hard-wired to crave comfort foods in freezing weather. Of all the comfort foods, soups seem to ...
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2023 Winston SNF Equipment Grant
The 2023 Winston Equipment Grant has been Announced! Congratulations to East Baton Rouge Parish School System in Baton Rouge, Louisiana! Winston’s CVap® technology has been ...
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How Can CVap® Expand Your Menu?
Are you looking to change or expand your operation’s menu? If you have CVap technology in your kitchen, you already have a head start on ...
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School Cookies Recipes in CVap Oven
Product: Pillsbury, Refrigerated, Ready-To-Bake Sugar Cookie Dough* Process: Retherm (RTV)/Cook and Hold (CHV) Cook Time: 10-20 Minutes** Vapor Temp: 200°F (93°C) Air Temp: 350°F (177°C) ...
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10 Key Features to Look at Before Buying the Pressure Fryer
People love fried chicken. A recent poll found that a whopping 95 percent of Americans like eating fried chicken. The southern staple has grown in ...
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CVap Recipes: Holiday Restaurant Menu
The holidays can be a make-or-break time for restaurants. Take advantage of your CVap oven to expand your menu. Your guests are ready to celebrate. ...
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New Restaurant Kitchen Equipment – Cook and Hold Ovens and More
Opening a new kitchen is no walk in the park. There are plenty of challenges to bear in mind, whether in a restaurant, a healthcare ...
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Difference between Retherm Equipment and Warming Equipment?
Having the right tools for the job makes all the difference. In a commercial kitchen, food retherm equipment and food warming equipment are two important ...
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The Best Practices for Oil Filtration
Americans love our fried foods. According to some estimates, as much as a third of the U.S. population eats fried food every day. Fried foods ...
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School Recipes – Chicken Tenders
Product: Frozen Crispy Chicken Tenders or Strips Process: Retherm (RTV)Cook Time: 25-30 MinutesVapor Temp: 130°F (54°C)Air Temp: 350°F (177°C) Cook and Hold (CHV)Cook Time: 25-30 ...
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10 Food Safety Tips for Commercial Kitchens
According to the Centers for Disease Control (CDC), nearly twenty percent of foodborne illnesses are caused by poor food safety. In real-world numbers, that’s approximately ...
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School Recipes – Macaroni and Cheese
Product: Refrigerated, Ready-To-Heat Options: Bob Evans Tasteful Sides Macaroni & Cheese, 20 oz CPET Tray Frozen, Ready-To-Cook Options: Stouffer’s Macaroni & Cheese, Party Size 76 ...
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Is My Kitchen Equipment Required to Be Under a Hood?
Does your commercial kitchen equipment require a vent hood? It depends on several factors. These include the type of equipment, your menu, and your operation’s ...
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Preparing Foods in Bulk in Retherm Ovens
Retherming bulk packages of prepared foods can be challenging unless you have the right equipment. To clarify, let’s discuss rethermalizing, define prepared foods, and outline ...
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Staging Lobster Tails for Catering
So you’re hosting a big catered event and want to impress your guests? There is nothing more impressive than lobster…if it’s done right.We set out ...
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How to Make Perfect Pastrami in CVap
Ever had really good pastrami? Many folks have only experienced the lunchmeat version. But that stuff doesn’t hold a candle to the real thing. We ...
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Breakfast Enchiladas with Sausage & Bacon
Need to fix breakfast for a bunch of people? Breakfast enchiladas are a guaranteed crowd-pleaser. Prepared in a CVap® oven, they are hearty and filling, ...
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Essential Fryer Accessories Your Commercial Kitchen Needs
America loves fried food. It’s a love affair that’s persisted for decades. If your operation serves fried foods, you need a great fryer. And to ...
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School Recipes – Pizza
Product: Red Baron Frozen Pizzas – Classic Crust – Pepperoni Process: Retherm (RTV)Cook Time: 15-20 MinutesVapor Temp: 200°F (93°C) Air Temp: 325°F (163°C) Cook and ...
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