The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. Many copycat recipes are on the web, but my go-to is usually Chef Steps for anything sous vide. They have a great recipe for a version of egg bites made in 4-oz. mason jars. I […]
September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebrates the histories, cultures, and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, and South America. Enjoying the flavors and culinary influences of this diverse group is a great way to celebrate. This CVap tamales recipe, made with
Celebrating Hispanic History Month – CVap Tamales! Read More »
Aussie Bison Sliders are a much-loved specialty in Australia. They are bursting with flavor, and can credibly be called a party in your mouth! Why not try this unique twist on that perennial grill staple. The classic Aussie slider burger is composed of something like this: Our version is similar, but we added a couple
This quiche with fresh kale, which was shared with us by the late Chef Jim Whaley, is fluffy and full of flavor. Fresh kale is one of our favorite nutrient-packed, leafy greens! The many nutritional benefits of kale include being an excellent source of antioxidant vitamins K, C, A, and it is also a good
Banh Mi Sliders are easy when you stage and hold them in CVap equipment. Staging can increase the speed of service without sacrificing quality! Most are familiar with the popular Vietnamese Banh Mi sandwich. Below is the Winston recipe for this popular sandwich. The popularity of ethnic food is on the rise. We’re seeing more
In an Exploration of Egg, Part 1, we will explain the basics of cooking eggs. Eggs are one of the most ubiquitous ingredients in the culinary world. Historically, any chef worth their salt has claimed to be able to prepare eggs a hundred different ways. Some theories even maintain that the original toque was created
One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring. You don’t even have to check on it. We got some beautiful Berkshire pork chops from Fossil Farms. They were brined in a 5% salt solution with honey
May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we had a blast doing it! We cooked 7- to 10-lb. Boston pork butts traditionally for about ten hours on a Good-One® smoker until they reached an internal temperature of 180°F.
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We wanted to share our Goat Cheese Tartlet recipe that takes full advantage of locally-available ingredients because Winston Foodservice celebrates the Farm to Table movement. The texture of these tartlets was so creamy and silky! What mother wouldn’t want to be treated to this delicious treat? Savory Basil Goat Cheese Tartlet with Heirloom Tomato and Honey
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