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 […]
When I was a kid, I remember making the most decadent, delicious, and rich flourless chocolate cake. I helped my grandmother put ganache on the top, and sneaked a little off the top with my finger when she wasn’t looking. We always called that kind of sampling “quality control tasting.” I still love this type
Chocolate Cake – CVap Oven vs. Conventional Oven Read More »
As I have worked my way down the East Coast, I have always taken away something from restaurants. For example, I spent some time in a Philadelphia kitchen that was one of the most creative places I have ever been in. We would manipulate products in directions that I had not considered possible before. We
Chicken Ballotine: A Crispy and Juicy Recipe Read More »
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork. Despite the name, it does not come from the pig’s rear end. Okay…I will admit I
CVap® Pork Butt: How to Cook a Pork Butt Read More »
Saltimbocca is a dish traditionally made of veal, lined or topped with prosciutto and sage. In addition, it is marinated in wine, oil, or saltwater, depending on the region (or one’s own taste). Saltimbocca (Italian: jumps in the mouth) is occasionally topped with capers. This savory dish is popular in southern Switzerland, Italy, Spain , and Greece)
CVap Saltimbocca, Southern Style! Read More »
What better way to celebrate the transition from summer to fall than to create a hearty chowder? We prepared this savory dish with lobster, fresh corn, and scallops. The layers of flavor in this dish are subtle, yet satisfying. You’ll want to make it again and again. The Process We butter-poached lobster tails with thyme
Lobster and Fresh Corn Chowder with CVap Staged Scallops Read More »
Each component of this sandwich is delicious on its own. We started with the pretzel buns, which provide the perfect framework for the other flavors. Pretzel dough adds something special to a sandwich, elevating our enjoyment of it. Is it the distinctive chew unique to pretzel dough? Is it the slightly crunchy exterior of the
Pork Loin-Pretzel Bun Sliders Read More »
We wanted to make something comforting yet elegant, an al dente linguine tossed in a velvety blush sauce. First we cooked lobster tails and shrimp in a CVap® Cook and Hold Oven. The flavor and texture of the shellfish added a level of decadence to the dish that made it truly special. Let’s deconstruct it!
Blushing CVap Shrimp and Lobster Pasta Read More »
Lobster is the ultimate decadent luxury. History shows us that wasn’t always the case. People once considered it a trash food fit only for the poor. The crustacean was considered the “cockroach of the ocean.” Americans started regarding it as ‘fancy’ food in the 1950s. You can read more on how it gained its lofty
Butter-Poached Lobster with Thyme and Lemon 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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