The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. Many copycat recipes are on the web, but my go-to is usually Chef Steps for anything sous vide. They have a great recipe for a version of egg bites made in 4-oz. mason jars. I […]
Hassle-Free Sous Vide Style Egg Bite Read More »
September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebrates the histories, cultures, and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, and South America. Enjoying the flavors and culinary influences of this diverse group is a great way to celebrate. This CVap tamales recipe, made with
Celebrating Hispanic History Month – CVap Tamales! Read More »
Confiting tuna steak gives it a lovely melting texture. But what is confit? In fact, confit involves covering a protein in oil and cooking it. Markedly, this differs from deep-frying because you use a very low temperature. To clarify, deep frying normally requires temperatures between 325 and 450°F. On the other hand, confit is done
Confit of Tuna Steak in CVap® Read More »
September 2 is one of the most important days of the year – International Bacon Day! What’s not to love about bacon? It is true that there are a few folks who don’t like bacon, but do you really trust them? Sure, there are easy ways to enjoy this savory treat; BLTs, crumbled into salad,
Bakin’ Bacon Breadsticks! Read More »
Aussie Bison Sliders are a much-loved specialty in Australia. They are bursting with flavor, and can credibly be called a party in your mouth! Why not try this unique twist on that perennial grill staple. The classic Aussie slider burger is composed of something like this: Our version is similar, but we added a couple
Aussie Bison Slider in Cvap® Read More »
What’s more comforting or satisfying than a beautifully roasted chicken with fresh root vegetables? Likewise, how wonderful does the kitchen smell while everything is cooking? The following recipe was prepared and shared with us by our friend, the late Chef Jim Whaley. To clarify, it is an adaptation of Thomas Keller’s Roast Chicken with Root
CVap Roasted Chicken with Root Vegetables a la Thomas Keller Read More »
This quiche with fresh kale, which was shared with us by the late Chef Jim Whaley, is fluffy and full of flavor. Fresh kale is one of our favorite nutrient-packed, leafy greens! The many nutritional benefits of kale include being an excellent source of antioxidant vitamins K, C, A, and it is also a good
CVap Quiche with Fresh Kale Read More »
Banh Mi Sliders are easy when you stage and hold them in CVap equipment. Staging can increase the speed of service without sacrificing quality! Most are familiar with the popular Vietnamese Banh Mi sandwich. Below is the Winston recipe for this popular sandwich. The popularity of ethnic food is on the rise. We’re seeing more
Banh Mi Sliders in CVap Read More »
Staging Asian-style wings was the perfect way to prepare a quick demo for local American Culinary Federation members. When you stage wings before frying, it shortens the cooking process and results in a juicier and tastier chicken wing. First, prepare your Asian-style marinade: 3 cloves garlic, minced 2 tablespoons minced fresh ginger root 3/4 cup
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