Our customers are always asking about seafood. So we wanted to share some settings for turning out perfect, tender-firm shellfish from a CVap®. The delicate nature of shellfish requires extra care and attention during the cooking process. It is easy to overcook and sabotage the flavor and texture of your favorite mussel or clam. CVap […]
Cooking and Holding Shellfish in CVap Read More »
Growing up, we had a Christmas Eve seafood feast tradition. I grew up near the water in South Florida. Fresh seafood was easy to access. It didn’t matter if we caught or trapped it ourselves or had to buy it at a seafood market. It was readily available. Each year would be different, as we
Crab Leg Feast For The Holidays! Read More »
We wanted to make something comforting yet elegant, an al dente linguine tossed in a velvety blush sauce. First we cooked lobster tails and shrimp in a CVap® Cook and Hold Oven. The flavor and texture of the shellfish added a level of decadence to the dish that made it truly special. Let’s deconstruct it!
Blushing CVap Shrimp and Lobster Pasta 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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