Our customers are always asking about seafood. So we wanted to share some settings for turning out perfect, tender-firm shellfish from a CVap®. The delicate nature of shellfish requires extra care and attention during the cooking process. It is easy to overcook and sabotage the flavor and texture of your favorite mussel or clam. CVap […]
Summer is coming to a close but it is still pretty warm outside. These are the days when a frozen yogurt treat really hits the spot. We bet you didn’t know you could make froyo in CVap®. Well, you can, at least the ‘yo’ part. So how do you get started? Follow this recipe to
I love food, and I mean all types of food! My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to love? I have a group of friends I meet every Sunday at our local On the Border for lunch and a
We receive many inquiries about how to use CVap® Cook and Hold Ovens to stage great hamburgers, and we have been testing several methods for preparing great burgers. Below you’ll find our recommended procedures to stage hamburgers. Advance Staging or Holding Recipe/Process: Preset CVap oven to 135°F food temperature and + 0 texture setting (legacy
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
CVap Technology 3D Animation How does CVap® work? See a CVap® cook and hold oven in action. Check out this 3D animation of how CVap® uses controlled vapor technology to cook food using heated air and heated controlled vapor. This same technology works in our holding cabinets, holding drawers and retherm ovens as well.
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
Here at Winston, we’ve had the privilege of working with some true “Burger Masters.” These folks use CVap® ovens to produce burgers that their customers crave. Ultimately, they showcase the versatility of CVap equipment. Burgers are America’s favorite sandwich. The average American eats three burgers a week (for a national yearly consumption of 50 billion
This is the Manhattan Filet Project, where we’ll show how to take an old-school butcher’s secret and create one “bomb” of a steak! https://youtu.be/nk1OU6_OJJQ Today’s consumers still love a great steak, but many of us are discouraged by the thought of eating a 16 to 24 oz behemoth…so we turn to smaller cuts, like beef