We like to show off. One way we do this is at big trade shows, like the National Restaurant Association’s yearly expo. We staged burgers in a CVap® Cook and Hold Oven. Quick service and product consistency are two big advantages of this method! We set the CVap oven to 135°F vapor temp / 135°F […]
CVap Staged Burgers Are Speedy, Juicy, and Delicious! Read More »
In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our own twists on pork butt enchiladas and tamales! Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico,
Celebrating Cinco de Mayo High on the Hog! Read More »
If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will love this one. This might spark some menu ideas since operators may be looking for a lighter fair in warm weather. There is virtually no limit to
CVap Sous Vide Shrimp with Butter Herb Sauce Read More »
Don’t be chicken about using your Collectramatic® Fryer to cook fish! You probably know the Collectramatic Fryer is unparalleled at frying chicken. Similarly, they’re great for frying fish. Give this recipe a try, and you’ll see. The proof is in the pudding, or in this case – the beer batter. Although chicken is frequently fried
Fantastic Fish is Freakishly Easy in a Collectramatic Fryer! Read More »
Ham. The very word brings to mind the many variations of the savory pork product. In the vast majority of cases, when folks say “ham,” they mean pork. However, I was talking with my friend Valerie Samutin about her lambs on Freedom Run Farm. She told me about the history of lamb ham in Kentucky.
Kentucky Lamb Hams – Not B-a-a-a-a-d! Read More »
Ah, shepherd’s pie…the ultimate comfort food. Mashed potatoes, ground (or diced) meat, veggies…it’s all there. Naturally, our CVap® ovens are great for preparing even the most complicated dishes. However, we wanted to demonstrate how CVaps are just as adept at cooking simple comfort food. Naturally, this dish is a simple way to utilize leftover meats.
The Ultimate Comfort Food is Easy as Shepherd’s Pie! Read More »
Naturally, we love experimenting with trends, blending techniques and flavors to come up with new creations. In fact, this recipe combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latin twist. Although these ingredients probably bring breakfast to mind, the dish is hearty enough to serve any time. We
CVap Southwestern Frittata Wrap Read More »
CVap Staged Filet Mignon This video demonstrates how you can reduce ticket times with staging by comparing the cook times of a filet mignon staged in a CVap oven and a raw filet mignon. View all Videos
CVap Staged Filet Mignon Read More »
A unique way to make pickled peppers is by using a CVap Cook and Hold Oven. The preservation of food is an important part of human history. In reality, people have been pickling for thousands of years out of necessity. But with the convenience of a quick trip to the grocery store, the need for
Pickled Peppers Recipe in CVap Ovens 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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