Roasting is a traditional cooking method utilizing dry heat. Hot air envelops the food, cooking it evenly on all sides. It typically uses temperatures of at least 300°F. this cooking process enhances flavor through caramelization and the Maillard reaction. It is also suitable for slow cooking of larger cuts of meat. Meats and most root and bulb vegetables can be cooked in this method. Any cut of meat, especially red meat, that has been cooked in this fashion is called a roast.
CVap® ovens were originally designed as roasting ovens (though they have come a long way since their inception). Consequently, CVap ovens are perfect for this low, slow process. Importantly, the CVap advantage is that cooking takes place below the temperature of collagen shrink. Those tough fibers contract at higher temperatures, but slow-cooking in a CVap oven dissolves them, making even the toughest cuts tender. CVap technology maintains juiciness, so the final results are succulent, tender, and delicious.
From the Blog...
Roast Veggies in CVap
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 roast veggies also serve up phenomenal results. I’ve prepared some of my most favorite vegetable dishes in a CVap Retherm Oven. Today we tested three vegetables: Broccoli, cauliflower, and baby carrots