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Part One: Working with good people, but wanting to be better.
Read all parts in this series: Part Two | Part Three | Part Four Chef Deb Paquette is truly one of a...
Can You Do Roast Beef in a CVap® Oven?
A restaurant owner approached us wanting to know if he could cook roast beef in a CVap® oven. His g...
Sous Vide Pork Chops – Thick or Thin, a Flavor Win
Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using th...
CVap® Thermoisturization Chart Explained
CVap® Thermoisturization Chart Explained Thermoistur-what? “Thermoisturization.” ItR...
CVap® Probe Cooking
CVap® Probe Cooking CVap® ovens are very precise. Add an optional cooking probe, and achieve an ev...
CVap® Burger Masters
Burgers are America’s favorite sandwich. The average American eats three burgers a week (for a nat...
CVap® Helps You Rice to the Occasion
Rice is one of the most widely consumed cereal grains in the world. As an agricultural commodity, it...
Part Four: Advice for Beginners, and Responding to Comments
Read all parts in this series: Part One | Part Two | Part Three If you were encouraging someone to s...
Part Three: Moving on to the Next Thing
Read all parts in this series: Part One | Part Two | Part Four We asked Andy about his decision to ...
Part Two: Experience is the Best Teacher
Read all parts in this series: Part One | Part Three | Part Four What lessons have you learned alon...
Part One: Facing the Latest Challenge
Read all parts in this series: Part Two | Part Three | Part Four Andy Husbands is an accomplished Bo...
A Tasty French Treat: Foie Gras Torchon
Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of ...