No matter the time of the year, a burger always sounds good. While some folks head straight for the ground beef, some people might need something a little bit leaner. You can do a lot with ground turkey, most commonly burgers. That’s right – turkey burgers! But not just any turkey burgers – these burgers […]
Turkey Burgers Staged in CVap® Read More »
Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection and with a melt-in-your-mouth texture, all from staging. How do we do it? Start with a CVap® Cook and Hold Oven. Cook the steak to a perfect 130°F and just let it hang out in the CVap oven. The
Our Reputation is at Steak! Read More »
Roasting Veggies in CVap® Boosts Flavor There’s no denying it – most of Winston’s blogs focus on proteins. It’s true that CVap® technology brings out the best in meats, but roasting veggies also serves up phenomenal results. I’ve prepared some of my most favorite vegetable dishes in a CVap Retherm Oven. Today we tested three
Easy CVap® Oven Roasted Vegetables Guide Read More »
As the weather heats up, many folks begin daydreaming about barbecue. But not just any barbecue,…sous vide barbecue. May is National BBQ Month – an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best. Barbecue has been a frequent topic in our blogs, for a couple of reasons.
CVap Sous Vide Barbecue, Sort Of! Read More »
Preparing a meal fit for a holiday AND a crowd is a challenge. Thankfully, we’ve got the perfect recipe! This turkey and dressing dish feeds 50. It can be prepared in a single CVap® oven. Try it at your next holiday gathering! The Turkey Boneless No-Rolled Turkey (USDA commodity) – One 8lb Poultry seasoning –
That’s a Lot of Turkey to Gobble Up! Read More »
October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat Beef Tongue Tacos. You’ll surely agree they’ve become an indelible delight devoured daily by millions worldwide. Historically speaking, the origin of the taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous
National Taco Day? Bite Your Tongue! Read More »
Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficult than people realize. You could have the perfect crust, a satiny-smooth filling, the best pan on the market, an appropriate bains marie, a great oven, mad skills… and still you wind up with those cracks in your custard! As
Exploration of Eggs: CVap® Cheesecake Recipe Read More »
Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! Of course, anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time, given the limitations of traditional equipment. Not anymore! I
Exploration of Eggs: CVap® Crème Brûlée Read More »
Certified Angus Beef – Culinary Center If you ever have a chance, visit the Certified Angus Beef Culinary Center in Wooster, Ohio. There you will spend the day experimenting with new techniques and sampling flavors. At the Certified Angus Beef (CAB) Culinary Center, you can meet the Meat Experts. The CAB team of chefs, butchers,
Certified Angus Beef in CVap 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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