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 […]
Traditionally, rice is boiled or steamed. But cooking rice CVap ovens is very easy. CVap’s dual heat technology helps to avoid overcooking. Winston has several large chain customers who use CVap equipment to prepare and hold their rice. Rice can be held hot for up to 24 hours in CVap equipment, with no degradation in
Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of a duck or goose. It’s a popular delicacy in French cuisine. Torchon refers to the tradition of wrapping the foie gras in a towel or cloth, poaching it, and letting it steep for a few days. Recipes
We often brag about the versatility of CVap® equipment. But any kitchen professional will tell you that a piece of equipment that only does one thing really isn’t very useful. CVap ovens are the kings of multitasking. Sure, CVap ovens can bake and roast. But they can also braise, stage, retherm, steam, poach, and even
CVap and School Food, A Great Combo School food and CVap Technology make a great team. See how CVap equipment can help save you money, labor, food, and headaches. Winston is a longtime partner of the School Nutrition Association, and a strong advocate for student nutrition. View all Videos
Proper nutrition is critically important. After all, nutrition affects both physical and mental development. However, food insecurity endangers many students. As a result, the sole reliable food source for many is at school. For example, in a recent press release, The Education Trust stated: Decades of research and data point to school nutrition programs as critical to help
This is the Manhattan Filet Project, where we’ll show how to take an old-school butcher’s secret and create one “bomb” of a steak! https://youtu.be/nk1OU6_OJJQ Today’s consumers still love a great steak, but many of us are discouraged by the thought of eating a 16 to 24 oz behemoth…so we turn to smaller cuts, like beef
You may have seen Chef Neal Fraser on “Top Chef Masters,” “Hell’s Kitchen,” or “Iron Chef America.” But Vibiana, a large Los Angeles event space that houses his restaurant Redbird, is where his skills really shine. He taps into the versatility of CVap ovens to feed thousands of guests every year. Ask chef Neil Fraser how many restaurants he’s
Chef Reed Johnson has over two decades of culinary experience under his belt. He’s served as executive chef at several notable Louisville area establishments, including The Standard Plate & Pour and Wiltshire at the Speed. In spring 2022, he was named executive chef at Equus & Jack’s Bourbon Restaurant/Lounge. Reed sat down with author Steve
