Staged Scallops These staged scallops are consistently out of this world! CVap ovens let you hold scallops, without overcooking, until an order comes in. A quick two minutes in a pan to finish them, and they’re ready for the table! If CVap can cook a delicate food like scallops to perfection every time, imagine what […]
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CVap® equipment is a powerful addition to any commercial kitchen design. Many users say CVap is one of their favorite appliances. Others swear they would not open a kitchen without CVap. CVap fits throughout the kitchen design layout. Let’s focus on CVap Hold and Serve Drawers and their ideal placement. Kitchen designs are getting more
Greater Flexibility in Your Kitchen Design Read More »
Recently I had a talented chef come to our headquarters in Louisville to do some testing. He was preparing to open a new traditional-style steakhouse in Chicago. Knowing how the competition is for that segment, he needed an ace up his sleeve. He had heard quite a bit about our CVap® technology but wanted to
CVap Oven vs. Immersion Circulator Read More »
Ossobuco (pronounced os-oh-boo-koh) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla Milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole). It’s a reference to the marrow hole at the center
CVap Veal Shank Ossobuco Read More »
Traditionally, most cooks use various types of steamers or specialized cookers to prepare rice. A customer asked if you could cook it in a CVap Cook and Hold Oven. The answer is yes. Rice Brings Challenges The challenge with preparing rice in traditional ovens is water calibration. Too much water and the rice is too sticky
When I was a kid, I remember making the most decadent, delicious, and rich flourless chocolate cake. I helped my grandmother put ganache on the top, and sneaked a little off the top with my finger when she wasn’t looking. We always called that kind of sampling “quality control tasting.” I still love this type
Chocolate Cake – CVap Oven vs. Conventional Oven Read More »
As I have worked my way down the East Coast, I have always taken away something from restaurants. For example, I spent some time in a Philadelphia kitchen that was one of the most creative places I have ever been in. We would manipulate products in directions that I had not considered possible before. We
Chicken Ballotine: A Crispy and Juicy Recipe Read More »
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork. Despite the name, it does not come from the pig’s rear end. Okay…I will admit I
CVap® Pork Butt: How to Cook a Pork Butt Read More »
Saltimbocca is a dish traditionally made of veal, lined or topped with prosciutto and sage. In addition, it is marinated in wine, oil, or saltwater, depending on the region (or one’s own taste). Saltimbocca (Italian: jumps in the mouth) is occasionally topped with capers. This savory dish is popular in southern Switzerland, Italy, Spain , and Greece)
CVap Saltimbocca, Southern Style! 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
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