Controlled Vapor technology can be a critical component of your HACCP plan. Many of you have discovered the benefits of precision low-temperature cooking provided by CVap® equipment. We often receive reports of you preparing a perfectly prepared rare steak or a beautiful mid-rare burger. But you might not know that this same process provided by CVap can […]
CVap® as a Critical Component of HACCP Read More »
Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficult than people realize. You could have the perfect crust, a satiny-smooth filling, the best pan on the market, an appropriate bains marie, a great oven, mad skills… and still you wind up with those cracks in your custard! As
Exploration of Eggs: CVap® Cheesecake Recipe Read More »
Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! Of course, anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time, given the limitations of traditional equipment. Not anymore! I
Exploration of Eggs: CVap® Crème Brûlée Read More »
Certified Angus Beef – Culinary Center If you ever have a chance, visit the Certified Angus Beef Culinary Center in Wooster, Ohio. There you will spend the day experimenting with new techniques and sampling flavors. At the Certified Angus Beef (CAB) Culinary Center, you can meet the Meat Experts. The CAB team of chefs, butchers,
Certified Angus Beef in CVap Read More »
We like to show off. One way we do this is at big trade shows, like the National Restaurant Association’s yearly expo. We staged burgers in a CVap® Cook and Hold Oven. Quick service and product consistency are two big advantages of this method! We set the CVap oven to 135°F vapor temp / 135°F
CVap Staged Burgers Are Speedy, Juicy, and Delicious! Read More »
In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our own twists on pork butt enchiladas and tamales! Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico,
Celebrating Cinco de Mayo High on the Hog! Read More »
If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will love this one. This might spark some menu ideas since operators may be looking for a lighter fair in warm weather. There is virtually no limit to
CVap Sous Vide Shrimp with Butter Herb Sauce Read More »
Don’t be chicken about using your Collectramatic® Fryer to cook fish! You probably know the Collectramatic Fryer is unparalleled at frying chicken. Similarly, they’re great for frying fish. Give this recipe a try, and you’ll see. The proof is in the pudding, or in this case – the beer batter. Although chicken is frequently fried
Fantastic Fish is Freakishly Easy in a Collectramatic Fryer! Read More »
Ham. The very word brings to mind the many variations of the savory pork product. In the vast majority of cases, when folks say “ham,” they mean pork. However, I was talking with my friend Valerie Samutin about her lambs on Freedom Run Farm. She told me about the history of lamb ham in Kentucky.
Kentucky Lamb Hams – Not B-a-a-a-a-d! Read More »
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.
COOKING AND HOLDING
FRYING
SUPPORT