It’s always fun to scratch cook. But we cheated a little with these. Frozen premade dumplings are delicious and easy. We prepared two distinct types: Bao – Fluffy steamed buns. These are traditionally stuffed with a pork mixture. Bao originated in China. They’ve been a part of Chinese cuisine for over a millennium. Jiaozi – […]
Nutritionists have long preached it – we need more vegetables in our diets. Consequently, we wanted to test how CVap® ovens would perform when roasting or vapor blanching a range of vegetables. To that end, tests were conducted in two types of ovens, CVap Retherm Ovens and CVap Cook and Hold Ovens. Roast Settings: 200°F/350°F
Rollin’ Along, with CVap® Ovens and Rich’s Baked Goods. CVap ovens are great for proteins, starches, and veggies. However, they’re also great for baking. Accordingly,we tested a few Rich’s products to see how they’d bake up. First we proofed in a CVap Holding Cabinet. Second, we baked them in CVap ovens. We tested in both
Cinnamon Rolls and Petite White Bread in CVap Ovens Read More »
During a baking day in our CVap® Kitchen, we decided to add a little twist. We were working with Rich’s Petite French Bread dough. Just for S&Gs, we set a couple of loaves aside to experiment. Our primary goal was to make soft pretzels. After slacking on the counter for about an hour, we began
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
The Renaissance Man Chef John McCarthy is the living embodiment of a Renaissance man. His professional career encompasses roles as a lawyer, chef, consultant, and artist. John McCarthy began his professional life as a lawyer, only to realize his true passion. He decided to attend the French Culinary Institute. Upon graduating from FCI (top of
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! https://foodservice.winstonind.com/wp-content/uploads/2020/10/slowmo-roast-cut-2.mp4 Cooking Roast Beef in CVap We
