In an Exploration of Egg, Part 1, we will explain the basics of cooking eggs. Eggs are one of the most ubiquitous ingredients in the culinary world. Historically, any chef worth their salt has claimed to be able to prepare eggs a hundred different ways. Some theories even maintain that the original toque was created […]
Exploration of Eggs (Part 1) Read More »
One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring. You don’t even have to check on it. We got some beautiful Berkshire pork chops from Fossil Farms. They were brined in a 5% salt solution with honey
Plating Perfect Pork Chops with CVap Read More »
Every pitmaster worth his or her salt knows that producing a proper beef brisket is something to be proud of. Between the fatty and the lean parts, there are special challenges. Smoke or cook it too long and the lean portion will dry out, but not long enough and the fat will be undercooked and
Beautiful Beef Brisket: Smoky, Juicy, and Tasty! Read More »
Burger season is upon us. Here’s a delicious twist on burgers – made better with CVap® (of course). June is National Turkey Lovers’ Month. So what does that mean? That’s right – turkey burgers! But not just any turkey burgers – these burgers started with staging. No Dry Turkey Here First a question: is it
Burger Season is Upon Us. Prepare to Gobble! Read More »
May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we had a blast doing it! We cooked 7- to 10-lb. Boston pork butts traditionally for about ten hours on a Good-One® smoker until they reached an internal temperature of 180°F.
Celebrate National Barbecue Month with Crowd-pleasing BBQ Read More »
We wanted to share our Goat Cheese Tartlet recipe that takes full advantage of locally-available ingredients because Winston Foodservice celebrates the Farm to Table movement. The texture of these tartlets was so creamy and silky! What mother wouldn’t want to be treated to this delicious treat? Savory Basil Goat Cheese Tartlet with Heirloom Tomato and Honey
Goat Cheese Tartlet – A Savory Treat for Mother’s Day Read More »
I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like? In fact, this year Cinco de Mayo and the Kentucky Derby fall back-to-back on May 5 and 6. Therefore, celebrate
Celebrate Cinco de Mayo and Derby Day with Carnitas! Read More »
We tested two different methods for preparing corned beef brisket. One resulted in perfect shredding. On the other hand, the other was ideal for slicing. Typically, when you order a corned beef sandwich or a grilled Reuben, you’ll find that the beef is either shredded or sliced. We tested to determine the ideal settings for
Corned Beef in CVap Read More »
Winter may be waning, but the popularity of Nashville Hot Chicken sure isn’t. We decided to try our hand at preparing a big batch. It was as good (and hot!) as promised. Nashville Hot Chicken’s History Nashville Hot Chicken’s powerful poultry story originated nearly seven decades ago, at Prince’s Hot Chicken Shack. Apparently Thorton Prince
Bringing the Heat with Nashville Hot Chicken 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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