Can we make tempered chocolate in a CVap® Cook and Hold Oven? We love chocolate, and it got us thinking: What a fun experiment to play with! Tempering Chocolate There are many ways to temper chocolate, some more involved than others. No matter which method you choose, precision temperature is of the utmost importance. Whether you use […]
Chocolate Covered CVap Sweets Read More »
The Cuban sandwich has made its way onto menus across the country. It’s an iconic Florida favorite, with its origins in Cuban culture. Here is a simple version, with some added ingredients. We’ve added herbs to the marinade, which is optional. When you order a Cuban sandwich, the meat can be dry and overcooked. Let’s
Embracing the Flavors of the Cuban Sandwich Read More »
Growing up, we had a Christmas Eve seafood feast tradition. I grew up near the water in South Florida. Fresh seafood was easy to access. It didn’t matter if we caught or trapped it ourselves or had to buy it at a seafood market. It was readily available. Each year would be different, as we
Crab Leg Feast For The Holidays! Read More »
Have you ever had one of those experiences where your chance encounter far exceeded your expectation? The corporate chef of a chain restaurant asked me for a solution to increase the yield on their prime rib. Their average yield ranged from 75% to 82%. Increasing beef prices had them pretty concerned about profits. They were
With a side dish like Tantalizing and Tasty Ranchero Beans from a district like Brantley County Schools in Georgia, you can’t go wrong. There’s been a lot of talk about school nutrition, and what’s being served in cafeterias around the country. The best way to find out what’s being plated in K-12 is to actually
Tasty Ranchero Beans! Read More »
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
CVap® Staged Scallops 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
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