No, That’s Not an Oxymoron If you’re familiar with CVap®, you probably think of it as a “wet” cooking device. After all, the power behind it is derived from heated water vapor. However, it’s also great for dry processes, like dehydrating. Typically, even without water, CVap ovens hold temperatures steady. Dehydrating calls for relatively low […]
Dehydrating in CVap Read More »
Sharing a meal together is something we all enjoy. It’s a tradition as old as civilization itself. Winston has a long-standing tradition of regularly sharing meals together. Of course, that tradition had to be paused during the depths of the pandemic. But as things have slowly gotten better, we wanted to sit down together once
Hot Breakfast for the Whole Crew Read More »
Product: Fully Cooked Burger Patty* 4 oz./0.1 kg Process: Retherm (RTV)/Cook and Hold (CHV) Cook Time: 15-20 Minutes Vapor Temp: 190°F (88°C) Air Temp: 320°F (160°C) Holding Program (CVap Oven, Holding Cabinet, or HBB) Holding Time: 2 Hours** Vapor Temp: 150°F (66°C) Air Temp: 160°F (71°C)*** Preheat CVap® Oven. Place frozen burger patties onto a
School Recipes – Hamburger – Fully Cooked Patty Read More »
Brining is an age-old method of enhancing the flavor and quality of proteins. Traditionally, it’s a salt and water mixture, but other spices or flavorings can be added. Why brine? It has a lot of advantages – key among them is adding flavor. Let’s face it, some proteins, like chicken, just don’t have that much
Brining Chicken Wings Read More »
I have wanted to deep fry a turkey since I took on the role of Corporate Research Chef here at Winston. You see, Winston was built on pressure fryers. For example, the company’s first product was the Collectramatic® Fryer, designed for Colonel Sanders himself. I’m happy to have had the experience! Cooking a turkey is
Chef Sam constantly looks for new uses for CVap® ovens. Recently, she used them to prepare fresh ricotta cheese. Naturally, the results were da’ bomb. The old Monty Python adage is true; blessed are the cheesemakers. A Cheesy History Ricotta is ancient. That is to say, there’s evidence of its production on the Italian peninsula
Fresh Ricotta: Whey to Go Read More »
A hot and steamy bowl of oatmeal is the best way to start a long, cold day. Top it with your favorite fresh or dried fruit and maybe a little splash of cream? Mmmmm…I feel better just thinking about it! Foodservice operations everywhere are offering oatmeal for breakfast, and it’s easy to see why. It
CVap® Oatmeal – Comforting and Creative Read More »
Pepperoni rolls, the simple yet impressive combination of bread and pepperoni (and sometimes cheese). This uniquely West Virginian recipe was originally created by miners’ wives as a filling lunch that could be eaten in the coal mines. Pepperoni rolls were first commercially produced in 1927 in a Fairmont, WV bakery owned by Italian immigrant Guiseppe Argiro. While
Pepperoni Rolls, Simple and Delicious Read More »
CVap® equipment cooks perfectly poached eggs in their shells and then holds them at the same consistency for hours. Certainly, this is just one of many examples of how CVap (Controlled Vapor Technology) cooks so precisely and yet so delicately. Therefore the preparation of a challenging dish such as eggs benedict is a snap! In
Poached Eggs in Their Shells! 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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