CVap® ovens are well known for their ability to stage. In case you’re not familiar, staging involves cooking foods to a temperature that’s at (or just below) their ideal doneness temperature. Winston CVap ovens excel at staging. CVap technology allows the user to precisely control food temperature, so food doesn’t continue to cook (or overcook) […]
Stage in CVap and Fry Chicken in Collectramatic Read More »
Lamb is an under-appreciated protein. Globally, it ranks a distant fourth in meat popularity (behind pork, chicken, and beef). But it’s a lovely, mellow-flavored meat many folks would appreciate if they tried it. And it’s the healthiest red meat, containing high levels of protein and vitamin B12. Lambs and sheep are the same animals. Lambs
Staged New Zealand Lamb Chops Recipe Read More »
So you’re hosting a big catered event and want to impress your guests? There is nothing more impressive than lobster…if it’s done right.We set out to show that CVap® ovens can stage lobster tails for catering right. Staging Lobster Tails Process Ingredients 4-5 oz Lobster Tails Melted Butter Paprika Allow the tails to thaw overnight
Staging Lobster Tails for Catering Read More »
Certified Angus Beef – Culinary Center If you ever have a chance, visit the Certified Angus Beef Culinary Center in Wooster, Ohio. There you will spend the day experimenting with new techniques and sampling flavors. At the Certified Angus Beef (CAB) Culinary Center, you can meet the Meat Experts. The CAB team of chefs, butchers,
Certified Angus Beef in CVap 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 »
Many Chinese corporations provide lunch for their staff. Often the companies build the canteens themselves. Later, they contract with an outside foodservice company (e.g., Compass) to manage the canteen. Lunch periods at most of these companies are about 1 to 1.5 hours, much like many companies in the United States. One big difference, however, is
Expecting Thousands at the Lunch Canteen? No Problem! Read More »
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
Plating Perfect Pork Chops with CVap Read More »
Burger season is upon us. Here’s a delicious twist on burgers – made better with CVap® (of course). June is National Turkey Lovers’ Month. So what does that mean? That’s right – turkey burgers! But not just any turkey burgers – these burgers started with staging. No Dry Turkey Here First a question: is it
Burger Season is Upon Us. Prepare to Gobble! Read More »
The trend of ordering takeout isn’t going away. Clearly, Americans want convenience – number one on the list, even above price (Washington Post). Virus lockdowns, longer working hours, nontraditional learning, and the hustle of everyday life make it hard to sit down in a restaurant or pick up dinner. Consequently, a delivery service is now
Takeout Trend, Here to Stay 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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