School Menu Items in a Retherm Oven
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Every Student Deserves Good Nutrition
Proper nutrition is critically important. After all, nutrition affects both physical and mental development. However, food insecurity endangers many students. As a result, the sole reliable food source for many is at school. For example, in a recent press release, The Education Trust stated: Decades of research and data point to school nutrition programs as critical to help
The Manhattan Filet Project
This is the Manhattan Filet Project, where we’ll show how to take an old-school butcher’s secret and create one “bomb” of a steak! https://youtu.be/nk1OU6_OJJQ Today’s consumers still love a great steak, but many of us are discouraged by the thought of eating a 16 to 24 oz behemoth…so we turn to smaller cuts, like beef
Turkey Burgers Staged in CVap®
Let’s be honest, turkey burgers have a reputation problem. Dry. Flavorless. Dull. The kind of thing you order when you’re trying to be good, not when you’re actually excited about lunch. But here’s the thing: it doesn’t have to be that way. With the right techniques and flavor combinations, turkey burgers can be just as
Our Reputation is at Steak!
Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection and with a melt-in-your-mouth texture, all from staging. How do we do it? Start with a CVap® Cook and Hold Oven. Cook the steak to a perfect 130°F and just let it hang out in the CVap oven. The
Easy CVap® Oven Roasted Vegetables Guide
Roasting Veggies in CVap® Boosts Flavor There’s no denying it – most of Winston’s blogs focus on proteins. It’s true that CVap® technology brings out the best in meats, but roasting veggies also serves up phenomenal results. I’ve prepared some of my most favorite vegetable dishes in a CVap Retherm Oven. Today we tested three
CVap Sous Vide Barbecue, Sort Of!
As the weather heats up, many folks begin daydreaming about barbecue—but not just any barbecue—sous vide barbecue. May is National BBQ Month—an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best. Barbecue has been a frequent topic in our blogs for a couple of reasons. First (obviously) is
What the Turducken!
Holidays are a time for tradition. We decided it was start a new one. We cooked the infamous turducken. In case you aren’t familiar, that’s a portmanteau word that describes the recipe which combines turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too! This isn’t
That’s a Lot of Turkey to Gobble Up!
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 –
