Nutritionists have long preached it – we need more vegetables in our diets. Consequently, we wanted to test how CVap® ovens would perform when roasting or vapor blanching a range of vegetables. To that end, tests were conducted in two types of ovens, CVap Retherm Ovens and CVap Cook and Hold Ovens. Roast Settings: 200°F/350°F […]
Roasting and Blanching Vegetables Read More »
Rollin’ Along, with CVap® Ovens and Rich’s Baked Goods. CVap ovens are great for proteins, starches, and veggies. However, they’re also great for baking. Accordingly,we tested a few Rich’s products to see how they’d bake up. First we proofed in a CVap Holding Cabinet. Second, we baked them in CVap ovens. We tested in both
Cinnamon Rolls and Petite White Bread in CVap Ovens Read More »
During a baking day in our CVap® Kitchen, we decided to add a little twist. We were working with Rich’s Petite French Bread dough. Just for S&Gs, we set a couple of loaves aside to experiment. Our primary goal was to make soft pretzels. After slacking on the counter for about an hour, we began
Pretzels Party in the CVap Kitchen Read More »
Product: Frozen Cinnamon Roll Dough -Thaw, Rise & Bake product Process: Proofing Thawed Proof Time: 45 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Frozen Proof Time: 90 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Retherm (RTV) Cook Time: 15 Minutes Vapor Temp: 200°F (93°C) Air Temp: 310°F (154°C) Cook and Hold
School Recipes – Cinnamon Rolls Read More »
Beef short ribs are, by definition, any section of beef ribs. After all, whole beef ribs are quite long. Consequently, it’s customary to cut them into smaller sections. https://youtu.be/1RA7bLdR7RQ We chose two different short rib types; back ribs, and chuck ribs. Further, we used some of the fine products from our friends at Bourbon Barrel Foods to
Bourbon Barrel Beef Short Ribs Read More »
Earlier, a restaurant owner approached us. He wanted to know if he could cook roast beef in a CVap® oven. Primarily, his goals were simple. He wanted to improve the quality and yield of the roast beef in his establishment’s sandwiches. Our answer was, OF COURSE, YOU CAN! Cooking Roast Beef in CVap We started
Can You Do Roast Beef in a CVap® Oven? Read More »
Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using the sous vide mode, and finished them on the grill, for a quick serve out. The results we wanted to demonstrate were a superior food product, and tremendously reduced ticket times. https://youtu.be/mb8hjYFd_W4https://youtu.be/fbcJRerD5vk If you were to
Sous Vide Pork Chops – Thick or Thin, a Flavor Win Read More »
Traditionally, rice is boiled or steamed. But cooking rice CVap ovens is very easy. CVap’s dual heat technology helps to avoid overcooking. Winston has several large chain customers who use CVap equipment to prepare and hold their rice. Rice can be held hot for up to 24 hours in CVap equipment, with no degradation in
Cooking Rice in CVap Ovens Read More »
Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of a duck or goose. It’s a popular delicacy in French cuisine. Torchon refers to the tradition of wrapping the foie gras in a towel or cloth, poaching it, and letting it steep for a few days. Recipes
CVap Recipe: Foie Gras Torchon 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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