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confit turkey

Confit Turkey in CVap

In this blog, our CEO, Shaun Tanner, cooks a confit turkey, resulting in the most amazingly moist turkey we have ever had. I’ve been thankful for having a CVap oven available to cook Thanksgiving dinner for over ten years. Throughout that time, my cooking methods continued to evolve. I started with a low-and-slow method, allowing

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new cafeteria equipment

10 Factors to Consider Before Buying New Cafeteria Equipment

When considering buying new cafeteria equipment for your school kitchen, there are several factors you should consider to ensure you make an informed decision. Here are the top ten factors. Ease of Use Budget Space Availability Capacity and Volume Menu Requirements Maintenance and Cleaning Durability and Quality Compatibility with Existing Equipment Regulatory Compliance Manufacturer Support

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dulce de leche overnight

Dulce de Leche in CVap®

Dulce de leche, or caramelized milk, is a popular Latin American confection. When prepared old-school, sugar, and milk are slowly heated for several hours. The resulting substance has a spreadable, sauce-like consistency. Dulce de leche derives its rich flavor and color from non-enzymatic browning. It is typically used to top or fill other sweet foods.

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School Recipes – Tater Tots

Product: Ore-Ida Golden Tater Tots, or equivalent frozen product Process: Retherm (RTV)Cook Time: 50-60 MinutesVapor Temp: 160°F (71°C) Air Temp: 350°F (177°C) Holding Program (CVap Oven, Holding Cabinet, or Drawer)Holding Time: Up to 2 HoursVapor Temp: 150°F (66°C) Air Temp: 180°F (82°C) Preheat CVap® Retherm Oven. Spread out 4 to 5 lbs. of frozen tots

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