In a recent Winston blog, we prepared a full Irish breakfast. One of the key ingredients of that breakfast was Guinness Brown Bread. We thought this wonderful, dark bread deserved an entry of its own. We based it on a lovely recipe found on Good Food Ireland’s website. This recipe takes a few liberties with […]
CVap Oven Recipe: Guinness Brown Bread Read More »
Like so many of our favorite culinary treats, King Cakes hail from New Orleans. The tradition came with French immigrants. King Cakes first appeared in the Big Easy in the late 19th century. The name “King Cake” refers to the Magi, the three kings of the Nativity story. As such the cakes usually enter the
CVap Oven Recipe: King Cake! A Mardi Gras Tradition Read More »
Ah, Date Night. It’s a staple of romantic relationships. Like so much in our lives, the pandemic derailed it. But it finally looks like things may be getting back way they were before the virus. This means you’ll likely be seeing an uptick in the number of couples who want to get out of the
2-Top Turn & Burn Dinner for Two Read More »
When considering food holding cabinets, it’s important to understand that they are not all the same, falling into three basic categories: dry, passive humidified, and humidified. The “Dry vs. Humidified Cabinets” distinction is crucial, with significant differences in how they control temperature, humidity, food quality, and overall operational benefits. Here’s a detailed comparison: Dry Cabinets
Dry vs. Humidified Cabinets: Key Differences Explained Read More »
As anyone who uses CVap® equipment can tell you, it’s an amazing technology. Whether holding or cooking, CVap equipment offers users precision that’s simply unrivaled by other brands. The oven design and the science behind it are simple. As is often the case with new equipment, there can be a learning curve. But once you
CVap Oven Settings 101: Taking the Mystery Out of Setpoints Read More »
Here we are in the long, grey abyss that is winter in the Northern Hemisphere. When it’s frigid outside, it’s natural for us to crave comfort food. And what’s more comfortable than soup? The foundation of any great soup is stock. Accordingly, we set out to cook up some wonderful chicken stock in a CVap®
Chicken Stock – CVap Style Read More »
Everyone knows that tasty snacks enhance the enjoyment of televised sports. Whether you’re watching the big game, college basketball, or Olympic curling, great munchies will make it all the more epic. Every great party needs a great dip. This 1-2-3 Spicy Dip is just the ticket. Dip Ingredients 1 lb. spicy sausage (we recommend Jimmy
Quick and Easy 1-2-3 Spicy Dip Read More »
Plant-based proteins have trickled into retailers across the US and have been, dare we say, adopted into our everyday life. As more people search for ways to eat healthier and reduce their impact on the environment, plant-based meat substitutes are increasing in popularity across dayparts and in multiple formats. We wanted to test how well
Cooking Plant-Based Meat Options Read More »
Standardizing menus for businesses with multiple locations will save time and hassle in the long run. Typically, a research kitchen will develop a standardized menu for an organization. These menus will set the standard for brand consistency between stores. When operations follow this menu correctly, they enhance efficiencies in multi-store operations. Four Key Ways Standardization
4 Reasons to Standardize Your Menu 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.
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