Retherming bulk packages of prepared foods can be challenging unless you have the right equipment. To clarify, let’s discuss rethermalizing, define prepared foods, and outline what operations are likely to use premade food. Finally, we’ll talk about what equipment is best suited to retherm them. What is Rethermalizing? Rethermalization is the process by which prepackaged […]
So you’re hosting a big catered event and want to impress your guests? There is nothing more impressive than lobster…if it’s done right.We set out to show that CVap® ovens can stage lobster tails for catering right. Staging Lobster Tails Process Ingredients 4-5 oz Lobster Tails Melted Butter Paprika Allow the tails to thaw overnight
Ever had really good pastrami? Many folks have only experienced the lunchmeat version. But that stuff doesn’t hold a candle to the real thing. We wanted to put our CVap® Retherm Oven and Winston Smoker Box through the paces to make this savory, smokey meat. Pastrami’s Past Food nerd time. Pastrami originated in Romania. The
Need to fix breakfast for a bunch of people? Breakfast enchiladas are a guaranteed crowd-pleaser. Prepared in a CVap® oven, they are hearty and filling, and of course, deliciously easy. Enchilada Facts Of course, we like to nerd out a bit on our recipes. Like so many favorite foods, enchiladas come from Latin American cuisine.
America loves fried food. It’s a love affair that’s persisted for decades. If your operation serves fried foods, you need a great fryer. And to make the most of that fryer, there are essential commercial fryer accessories that will make your job easier (and your fried food better). There are many commercial fryer brands. Honestly,
Essential Fryer Accessories Your Commercial Kitchen Needs Read More »
Product: Red Baron Frozen Pizzas – Classic Crust – Pepperoni Process: Retherm (RTV)Cook Time: 15-20 MinutesVapor Temp: 200°F (93°C) Air Temp: 325°F (163°C) Cook and Hold (CHV)Holding Time: 15-20 MinutesVapor Temp: 200°F (93°C) Air Temp: 350°F (177°C) Preheat CVap® Oven. Place two pizzas onto a solid sheet pan lined with parchment paper or sprayed with
Caterers, like others in the hospitality industry, face their share of challenges. Amongthem are assuring food safety, maintaining food quality, and providing fastservice. Critically, falling short in any of these areas can damage your reputation and threatenyour business. Winston’s CVap® equipment can provide solutions Maintaining Safe Food Temperatures According to the CDC, one of the top causes of
Cooking with water is a fundamental aspect of culinary skills. After all, food is mostly water. Some foods, like fruits, veggies, or meats, can be over 90 percent water by weight. Understanding the science behind water and food can significantly elevate your cooking abilities. Two important temperature measurements come into play when cooking with water:
Science of Cooking with Water: Wet Bulb and Dry Bulb Read More »
Brisket. Is there a better product to cook to celebrate May’s National BBQ Month? Brisket is incredibly popular, with a 23% increase in menus over the last decade. Whether you’re preparing these babies in-house, or are opting for commercially produced products, CVap ovens are great for retherming brisket without sacrificing quality. To test the full
