In this blog, our CEO, Shaun Tanner, cooks a confit turkey, resulting in the most amazingly moist turkey we have ever had. I’ve been thankful for having a CVap oven available to cook Thanksgiving dinner for over ten years. Throughout that time, my cooking methods continued to evolve. I started with a low-and-slow method, allowing […]
Confit Turkey in CVap Read More »
Korean fried chicken refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken and spicy yangnyeom chicken. This fried chicken usually has a thin, crackly & crispy crust. It’s typically made with young, small birds. For this recipe, we’ll be using whole wings. This recipe is based on a
Korean Fried Chicken Recipe Read More »
A lot of folks think if a recipe is French, it must be complicated. But that’s not the case here. The traditional recipe (which the French call Poulet aux Quarante Gousses d’Ail) starts with a whole chicken, cut into pieces. We chose to use chicken thighs and legs because they are easily available and affordable,
40 Clove Garlic Chicken Recipe Read More »
Lamb is an under-appreciated protein. Globally, it ranks a distant fourth in meat popularity (behind pork, chicken, and beef). But it’s a lovely, mellow-flavored meat many folks would appreciate if they tried it. And it’s the healthiest red meat, containing high levels of protein and vitamin B12. Lambs and sheep are the same animals. Lambs
Staged New Zealand Lamb Chops Recipe Read More »
Al pastor (from Spanish, “shepherd style“) is a traditional preparation of spit-grilled slices of pork. The dish originates in the Central Mexican region of Puebla and Mexico City. Today it is a common menu item found in taquerías throughout Mexico and the United States. The method of preparing and cooking al pastor is based on
Ah, chocolate. It’s one of life’s great pleasures. The variety of ways it can be prepared is impressive. We wanted to show off our CVap oven’s bathless baking capabilities. This recipe is inspired by one published in the New York Times. It’s delectable, with a deep, rich, complex chocolate flavor. By the way, “Pots de
Chocolate Pots de Creme in CVap Oven Read More »
Ah, prepping plant-based meats. Despite murmurs to the contrary, plant-based meats are expected to continue gaining popularity. Experts say that by 2027 the plant-based meat market is expected to reach 15.7 billion USD globally. With a growing number of operations adding plant-based dishes to their menus, we wanted to test the best way to cook
The Best Methods for Prepping Plant-based Meats Read More »
Dulce de leche, or caramelized milk, is a popular Latin American confection. When prepared old-school, sugar, and milk are slowly heated for several hours. The resulting substance has a spreadable, sauce-like consistency. Dulce de leche derives its rich flavor and color from non-enzymatic browning. It is typically used to top or fill other sweet foods.
Dulce de Leche in CVap® Read More »
Want to whip up a little snack with a Latin flavor? Check out this recipe for pastelitos! What are Pastelitos? As the name implies, pastelitos are small pastries wrapped in a pastry shell (think small empanadas). Variations of pastelitos can be found throughout the Spanish-speaking world. Pastelito Settings We used a CVap RTV7-05UV Retherm Oven.
How to Prepare Perfect CVap® Pastelitos 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.