Enchiladas with Sausage & Bacon Recipe

CVap® is Your Sustainable Restaurant Equipment Solution

In recent years, the global focus on climate change and sustainability has prompted industries to explore ways to reduce their carbon footprint. The restaurant industry has been under scrutiny for its energy consumption and waste generation. Challenging times call for creative solutions. This blog outlines several ways in which Controlled Vapor Technology (CVap) can help […]

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A variety of prepared meals in containers surrounding a chalkboard with the text "Batch Cooking," illustrating meal prep and organization for efficient cooking.

The Benefits of Batch Cooking in CVap®

Blog, CVap

What is Batch Cooking? Batch cooking, also known as cooking to hold, involves preparing large quantities of food and then holding it hot at a safe temperature until serving. The advantage of batch cooking is that it streamlines labor. Let’s say that you’re preparing lasagna from scratch. If you have all the ingredients mise en

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Confit Turkey in CVap

Blog, CVap, Winston Recipes

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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Close-up of crispy fried chicken drumsticks, showcasing golden-brown breading and juicy meat, perfect for a delicious meal or snack.

Stage in CVap and Fry Chicken in Collectramatic

Blog, Collectramatic, CVap

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)

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Creamy sauce being poured over roasted vegetables, including potatoes, mushrooms, and onions, on a baking tray, highlighting a delicious and hearty dish preparation.

40 Clove Garlic Chicken Recipe

Blog, CVap, Winston Recipes

A lot of folks think if a recipe is French, it must be complicated. But that’s not the case here. The traditional recipe (which the French call Poulet aux Quarante Gousses d’Ail) starts with a whole chicken, cut into pieces. We chose to use chicken thighs and legs because they are easily available and affordable,

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Keep Food Safe, Hot, and Fresh with CVap a Food Truck Hot Box

Blog, CVap

Trends in foodservice come and go, but food trucks have proven they’re here to stay. A food truck hot box—also known as a holding cabinet or drawer—keeps cooked food at safe, precise temperatures until it’s ready to serve, helping you maintain quality and speed during busy shifts on the road. Food trucks first made the

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Hand inserting a key into a commercial kitchen equipment control panel, showcasing the functionality of the machine.

Top 5 Warming Cabinet Dos and Don’ts in a Commercial Kitchen

Blog, CVap

Warming cabinets (a.k.a. holding cabinets, hot boxes, etc.) are the secret weapon in many commercial kitchens. They make it possible to keep prepared food at a safe and consistent temperature until it’s ready to be served. Winston’s CVap® Holding Cabinets are the most precise warming cabinets in the foodservice industry. But it’s important to remember

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Grilled meat cuts arranged on a wooden cutting board, showcasing a deliciously seared exterior and juicy texture, perfect for a hearty meal.

Staged New Zealand Lamb Chops Recipe

Blog, CVap, Winston Recipes

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

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CVap Oven Recipe: Pork Tacos

Blog, CVap, Winston Recipes

Al pastor (from Spanish, “shepherd style“) is a traditional preparation of spit-grilled slices of pork. The dish originates in the Central Mexican region of Puebla and Mexico City. Today it is a common menu item found in taquerías throughout Mexico and the United States. The method of preparing and cooking al pastor is based on

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