Chef Paul Wahlberg on How CVap® Benefits Wahlburgers

Chef Paul Wahlberg on How CVap Benefits Wahlburgers

Chef Paul Wahlberg (one of the stars of the A&E hit show “Wahlburgers”) paid a visit to our Louisville headquarters. Watch as he talks about CVap technology, how it’s helped to change the way Wahlburgers operates, and the benefits of CVap® Staging.

Our Reputation is at Steak!

Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt-in-your-mouth texture, all from CVap® Staging. How do we do it? Start with a CVap Cook & Hold Oven. Cook the steak to a perfect 130°F and just let it hang out in the CVap oven. The amazing part of the process is when the steak reaches temperature, the oven won’t overcook the steak. During the busy service rush in your restaurant, don’t worry about checking the CVap Oven. The oven does the work and the steaks won’t overcook. CVap Technology will hold to perfection. Think of it as sous vide re-engineered. It’s similar to immersion circulators, with one added advantage; volume. CVap can cook a large volume of food – up to ten hotel pans in our smaller CVap ovens.

Set the CVap Cook and Hold at 130°F vapor, 131°F air. Cook time will depend on the type of steak and the amount of steak you are cooking.

Marinate steak with your favorite marinade. I’m loving chimichurri sauce right now. Vacuum seal the steak. Place in preheated CVap oven and press start. Then walk away! Once the cycle finishes, pull steaks as needed for orders.

Heat your grill pan on high heat for ten minutes. Pat steaks dry on both sides. Season with Himalayan salt and fresh cracked black pepper.

Sear steak on each side for 30 to 45 seconds. Pull off and let rest. Slice and serve.

Want to watch a quick, quirky video about CVap® Staging? Click here.

Roasting Veggies Please Picky Palates

Boost Vegetables’ Flavor by Roasting 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 it also serves up phenomenal vegetables. 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.

Traditionally, when vegetables are prepared in a conventional oven, you roast them at 425°F. However, since the max temp of a CVap Retherm Oven is 350°F, I had to adapt a bit to convert these items to CVap preparation.

I am amazed at the difference that roasting vegetables makes, particularly when getting kids to eat them. My daughter has always turned her nose up to broccoli no matter how many ways I have prepared it, but roasting it has always made her a happy camper.

Using the CVap oven, we attempted three different preparations, all very simple, and all done on Channel 5 in a CAT retherm oven. This particular setting has a 130°F water temperature and a 350°F air temperature. The high differential allows for the greatest browning potential, and the results were fantastic (as shown in the pictures below.

Baby Carrots with Honey and Cajun Spice

Toss the carrots in a bowl with honey and cajun spice to taste. These take 20 minutes total cook time.

Broccoli Tossed with Olive Oil, Salt and Pepper

After 18 minutes in the oven, pull the trays out and sprinkle with grated parmesan cheese. I placed them back in the oven for two minutes. Drizzle with lemon juice and serve.

Cauliflower with Plain Yogurt and Red Curry Paste

Toss the cauliflower florets in the yogurt with the red curry paste, then add salt and pepper. These take about 25 minutes total cook time.

Adjust these recipes to suit your own tastes. As you can tell from these photos, I like a generous amount of char on my roasted vegetables. You may like more, or less. Experiment to find the taste and texture that satisfies the picky palate you’re trying to please.

If you’re looking for opportunities to increase fresh vegetables on your menu, these veggies are a sure bet. Retherm ovens are often used exclusively to reheat prepared products, but these recipes are proof that equipment normally used to cook pizzas and breaded chicken products is fully capable of making scratch food that is very easy and healthy!

CVap Sous Vide Barbecue, Sort Of!

Part 1

As the weather heats up, many folks begin daydreaming about barbecue. May is National BBQ Month – an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best.

Barbecue has been a frequent topic in our blogs, for a couple of reasons. First (obviously) is that barbecue is freakin’ delicious. But another huge reason is how perfect CVap® Staging technology is at bringing the lip-smacking best out of barbecued meats and veggies. I’m amazed (but not surprised) at just how many calls we get at Winston asking about how to prepare barbecue in CVap. (For a quick, quirky video about CVap® Staging and sous vide, click here).

CVap technology positively impacts your BBQ recipes in many ways. Cook amazingly tender briskets in a CVap Cook & Hold. Add a Winston Smoker Box to your CVap Holding Cabinet to smoke bodacious Boston butts in a CVap holding cabinet. You can even Sous-Vide-Que your ribs using the method outlined on the Amazing ribs website.

In our most recent BBQ test, we prepared baby back ribs using two different methods of “sous vide” – bagged and bagless, simultaneously in the same unit, our new CVap RTV5-05 Retherm Oven.

Ingredients

Procedure

  1. Remove membrane from ribs and rinse.
  2. Rub mustard on all sides of the ribs.
  3. Liberally sprinkle Memphis Dust on all sides of ribs.
  4. Weigh each slab of ribs.
  5.  
  1. Smoke ribs in preheated CVap Holding Cabinet to 170°F food temp and 170°F air with smoker box set for two hours. In this case, we used hickory chips.
  1. Vacuum seal three slabs of ribs in vacuum sealer, using high temp bags.
  2. Allow ribs to rest in refrigerator for a minimum of six hours.
  1. Preheat CVap RTV5-05UV to 190°F water temperature and 240°F air temperature.
  2. Place prepared ribs into oven and cook until ribs reach 203°F.
  3. Remove ribs and weigh for yield.
  4. If preferred, place on grill and crisp, then finish with another dusting of Memphis Dust.
 
 Weight InWeight OutYieldTime to End PointEnd Point
Vacuum Sealed3.607 kg3.207 kg88%2 hours, 23 mins203.1°F
Bagless3.087 kg2.657 kg86%3 hours, 10 mins201.7°F

Observations

  1. Ribs that were vacuum sealed in the traditional sous vide style cooked more quickly and had a slightly higher yield.
  2. Both ribs were highly acceptable relative to taste, tenderness, and juiciness.
  3. Ribs cooked in bag were slightly more tender; ribs cooked bagless were slightly more toothsome.
  4. Ribs cooked in bag had a less-defined outer bark, and more of a wet finish.
  5. Ribs cooked bagless in CVap had better bark and more defined rub taste.

Next Steps

  1. Duplicate Amazing Ribs Sous vide Que.

CVap® Staging is a revolutionary process that brings food to a precise temperature and keeps it there, for a quick finish on a grill, griddle, or fryer. Traditionally slow foods can be served in a flash. Think sous vide, but don’t think you have to use the bags if you don’t want. It’s your call!

Combi Ovens; Blessing or Boondoggle?

Ah, the much celebrated, occasionally maligned combi-oven. Many a chef has salivated over the thought of adding a combi to their kitchen. But are they all they’re cracked up to be?

Combi ovens allow the user to steam bake, roast, and do a combination of these processes (hence the name combi). Some ovens allow very intricate setting capabilities, perhaps even being controlled by touching a picture of food. They cook fast, and honestly do a good job overall. That being said, those who are familiar with combi units also know that most of these units are very complicated to develop settings for and are almost always underutilized by the customer.

In comparison, CVap ovens also allow you to steam, bake, roast, and do a combination of these processes. They do not have the same kilowatts as the combi, so they are not going to cook quite as fast. But they are a fraction of the cost, a heck of a lot more reliable, and don’t require a vent hood (depending on local codes). While the combi is often oversold, the CVap oven is a great value piece that has endless cooking opportunities.

Want to learn more about CVap equipment? Click here.

No Vent Hood, No Foolin’! CVap Doesn’t Need a Vent Hood!

Space. It’s a precious commodity in any commercial kitchen. Particularly space under the vent hood. Most food codes require certain equipment to be placed under the hood. Winston Foodservice recently had our CVap® RTV Retherm Oven tested by Intertek, an independent testing and certification company. Our goal was to definitively determine whether CVap commercial ovens require a vent hood. The results? The CVap oven passed FDA Method 202 testing with flying colors. Both the Winston CVap RTV Retherm Oven and CHV Cook & Hold product lines gained approval.

The benefits?

  • Save Space – Chances are, if there’s already a hood in the kitchen, there’s already equipment that requires it. Adding CVap ovens to the lineup won’t require a game of musical chairs with existing appliances. Save that valuable hood space for the stuff that needs it.
  • Save Money – Let’s face it; hood systems cost out the wazoo. They require thousands of dollars in hardware and infrastructure, to the tune of $1,000 a running foot. Eliminating the hood saves money, both on the hood system and on the power it requires.
  • Expand Your Menu – CVap ovens offer versatility that few other ovens can match. Bake, roast, steam, CVap® Stage, braise, retherm, “bagless” sous vide (with or without a bag) – all in one footprint – a footprint that DOESN’T REQUIRE A HOOD!

Of course, local codes may vary. Check with local officials before investing in CVap ovens, or any other commercial restaurant equipment. Need proof that CVap ovens don’t require a hood? Here’s the full report. Need to take a nap? Here’s what the EPA has to say about Method 202.

What the Turducken!

Holidays may be the time for tradition, but we decided it was time to shake things up! We cooked the infamous turducken. In case you aren’t familiar, that’s a turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too!

Let us warn you, this isn’t a task to take on unless you are fully committed to the challenge. Patience is your friend while you prepare the turducken.

Process

De-bone the meat – turkey, chicken, and duck. We did this the day before to save time. Depending on your expertise, this can take from 45 to 90 minutes.

Make stuffing to place between each layer of meat. This is the list of ingredients we used, but feel free to put your own spin on this favorite. We also made a double batch for each turkey to ensure we had enough for each layer.

  • Stuffing mix of your choice (we used corn bread)
  • Celery
  • Onion
  • Chicken broth (or vegetable broth)
  • Fresh parsley
  • Fresh sage
  • Minced garlic
  • Paprika
  • Pepper
  • Salt

Now for the Turducken!

  • Season each piece of meat with salt and pepper.
  • Lay turkey out flat so it’s ready for the stuffing.
  • Pat the first layer of stuffing on the turkey.
  • Place chicken thighs on top half of turkey, and chicken breasts on the lower half.
  • Pat a second layer of stuffing on top of the turkey-chicken combo.
  • Place the duck in the middle of the stuffing layer.
  • Add the last layer of stuffing.
  • Begin to pull up sides of turkey to secure everything inside with twine or skewers.
  • Season outside of turkey – we used paprika, salt, and pepper.

Settings

We doubled up and made two turduckens, one was cooked using our CVap® Cook and Hold Oven, while the other was prepared by CVap® Staging in our oven and then frying in our Collectramatic®  Pressure Fryer.

The turducken prepared in the Cook & Hold was cooked on high yield at 170°F doneness and 4 level browning for six hours, then held overnight for eight hours at 150°F doneness and 1 level browning.

The staged and fried turducken was staged at 165°F and 0 browning over night for 14 hours and then finished in the Collectramatic Fryer for three minutes.

Roasted Turducken –82% yield

Staged & fried Turducken– 84% yield

National Taco Day? Bite Your Tongue!

October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat tacos and you’ll surely agree they’ve become an indelible delight devoured daily by millions worldwide.

Historically speaking, the origin of the taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[5][6]  Source: Wikipedia    For more fun facts about tacos and what people love about them, click here: https://nationaltoday.com/national-taco-day/

There are so many varieties of tacos to count, it’s difficult to choose a favorite! So in honor of this special day of tribute to the taco, we thought we’d go uber-taqueria-traditional and share our CVap® preparation for Tacos de Lengua.

Beef tongue is exactly what it sounds like – the big ol’ tongue of a cow. Though not as commonly found on the average U.S. family’s dinner table, it’s widely used in Mexican cuisine, as well as several European, Asian, and South American cultures. It’s a great example of a fairly tough cut of meat that a CVap oven can cook beautifully. Using a low-and-slow method to prepare it in the CVap Cook & Hold breaks down the extensive connective tissue within the beef tongue, resulting in surprisingly tender, tasty meat.

Ingredients

  • 4 to 5 Beef tongues
  • 4 Cups beef broth
  • 2 Cans (7oz.) Chipotle in Adobo sauce
  • 2 Onions (sliced thin)
  • 8 Garlic cloves (roughly chopped)
  • 1 Tsp Salt
  • 1 Tsp Black pepper
  • 1 Tbsp Ground cumin
  • 1 Tbsp Mexican oregano

Cooking Procedure

  1. Rinse and wash tongues in cold water
  2. Place onions in the bottom of a 4” deep full-size hotel pan
  3. Place tongue on top of onions, top with beef stock and chipotles
  4. Add garlic and all of the seasonings
  5. Cover pan tightly with foil and place in a CVap Cook & Hold (preheated to 180°F water vapor, 250°F air temperature) and cook for 8 hours constant cook.
  6. Remove from oven and cool to room temp, then refrigerate for a minimum of four hours.
  7. After tongues have sufficiently cooled, remove the outer skin. Shred the remaining beef.
  8. Puree the chilies, onions and remaining broth to create a sauce. Toss a third of the sauce with the shredded beef. Refrigerate the beef and remaining sauce.

I recommend doing this a day in advance of preparing your tangy tongue tacos.

Assembling Lengua Tacos

Ingredients

  • Shredded tongue
  • Oil of your choosing for saute
  • Chipotle sauce
  • 2 Cups Cojita cheese
  • 1 Cup minced onion
  • 3 Cups Fresh Cilantro (roughly chopped)
  • Limes
  • Warm corn tortillas held in CVap cabinet at 140°F water vapor, 142°F air temp

Procedure

  1. Preheat remaining chipotle sauce
  2. Using a little bit of the vegetable oil, saute lengua (tongue) until it is a little crisp on the tips and is heated through. This may be done on a flat top or a saute pan.
  3. Assemble tacos
  4. Add lengua to warm tortillas
  5. Top with a little sauce, then cojita, then onions, then fresh cilantro.
  6. Squeeze fresh lime juice over taco and enjoy!

Lengua tacos are delicious, and lip smackin’ good!

Lengua tacos are delicious, and lip smackin’ good!