Product: Frozen Cinnamon Roll Dough -Thaw, Rise & Bake product Process: Proofing Thawed Proof Time: 45 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Frozen Proof Time: 90 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Retherm (RTV) Cook Time: 15 Minutes Vapor Temp: 200°F (93°C) Air Temp: 310°F (154°C) Cook and Hold […]
Beef short ribs are, by definition, any section of beef ribs. After all, whole beef ribs are quite long. Consequently, it’s customary to cut them into smaller sections. https://youtu.be/1RA7bLdR7RQ We chose two different short rib types; back ribs, and chuck ribs. Further, we used some of the fine products from our friends at Bourbon Barrel Foods to
The overnight cooking capability speaks for itself. Just load the oven, clock out, and go home. The settings are dialed in and ready for the morning crew to begin their day. If you’re using a conventional oven, you’ve got to make sure you have the oven set just right. Time is not on your side.
Set and Forget: Overnight Cooking with CVap® Ovens Read More »
Earlier, a restaurant owner approached us. He wanted to know if he could cook roast beef in a CVap® oven. Primarily, his goals were simple. He wanted to improve the quality and yield of the roast beef in his establishment’s sandwiches. Our answer was, OF COURSE, YOU CAN! Cooking Roast Beef in CVap We started
Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using the sous vide mode, and finished them on the grill, for a quick serve out. The results we wanted to demonstrate were a superior food product, and tremendously reduced ticket times. https://youtu.be/mb8hjYFd_W4https://youtu.be/fbcJRerD5vk If you were to
CVap® Sous Vide Pork Chops – Thick or Thin, a Flavor Win Read More »
Here at Winston, we’ve had the privilege of working with some true “Burger Masters.” These folks use CVap® ovens to produce burgers that their customers crave. Ultimately, they showcase the versatility of CVap equipment. Burgers are America’s favorite sandwich. The average American eats three burgers a week (for a national yearly consumption of 50 billion
Traditionally, rice is boiled or steamed. But cooking rice CVap ovens is very easy. CVap’s dual heat technology helps to avoid overcooking. Winston has several large chain customers who use CVap equipment to prepare and hold their rice. Rice can be held hot for up to 24 hours in CVap equipment, with no degradation in
Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of a duck or goose. It’s a popular delicacy in French cuisine. Torchon refers to the tradition of wrapping the foie gras in a towel or cloth, poaching it, and letting it steep for a few days. Recipes
We often brag about the versatility of CVap® equipment. But any kitchen professional will tell you that a piece of equipment that only does one thing really isn’t very useful. CVap ovens are the kings of multitasking. Sure, CVap ovens can bake and roast. But they can also braise, stage, retherm, steam, poach, and even