During a baking day in our CVap® Kitchen, we decided to add a little twist. We were working with Rich’s Petite French Bread dough. Just for S&Gs, we set a couple of loaves aside to experiment. Our primary goal was to make soft pretzels. After slacking on the counter for about an hour, we began […]
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.
Beef short ribs are, by definition, any section of beef ribs. After all, whole beef ribs are quite long. Consequently, it’s customary to cut them into smaller sections. https://youtu.be/1RA7bLdR7RQ We chose two different short rib types; back ribs, and chuck ribs. Further, we used some of the fine products from our friends at Bourbon Barrel Foods to
The overnight cooking capability speaks for itself. Just load the oven, clock out, and go home. The settings are dialed in and ready for the morning crew to begin their day. If you’re using a conventional oven, you’ve got to make sure you have the oven set just right. Time is not on your side.
Set and Forget: Overnight Cooking with CVap® Ovens Read More »
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
Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using the sous vide mode, and finished them on the grill, for a quick serve out. The results we wanted to demonstrate were a superior food product, and tremendously reduced ticket times. https://youtu.be/mb8hjYFd_W4https://youtu.be/fbcJRerD5vk If you were to
CVap® Sous Vide Pork Chops – Thick or Thin, a Flavor Win Read More »
Thermoisturization – A Big Word for a Big Technology Thermoistur-what? “Thermoisturization.” It’s a big word, but not hard to understand. It’s a portmanteau of a word originally created by our late founder, Winston Shelton, to describe the functionality of CVap technology. A true scientist at heart, when the proper word didn’t exist, he created a
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