CVap Sous Vide Barbecue, Sort of!

Bagless Barbecue Ribs
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...

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

No Hood Needed
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...

CVap Staging in Ukraine

On a trip to Ukraine, we were able to see some beautiful architecture, absorb a bit of the country’s amazing history, and experience the humbling real-life changes that are in full swing in Kiev (and the rest of the country). Spencer Cole, a Winston Global Accounts Manager, had the...

National Taco Day? Bite Your Tongue!

Lingua Taco
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...

CVap as a Critical Component of HACCP

Many of you have discovered the benefits of precision low-temperature cooking provided by CVap® equipment. We often receive reports of you preparing the perfectly prepared rare steak or a beautiful mid-rare burger. But you might not know that this same process provided by Controlled Vapor technology can also be a critical part...

Announcing the 2018 Winston Equipment Grant Award Winner

Child nutrition is important to Winston Foodservice, so every year we partner with the School Nutrition Foundation (SNF) to offer the annual Winston Equipment Grant Award. This grant is for schools in need of new equipment to serve their students hot and nutritious meals. The winning district may select...

Celebrating Cinco de Mayo High on the Hog!

In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap recipes – our own twists on pork butt enchiladas and tamales! Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867)....

CVap Sous Vide Shrimp with Butter Herb Sauce

Sous Vide Shrimp
Today I’m sharing one of our favorite CVap sous vide recipes: Shrimp with Butter Herb Sauce. If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will really love this one. This...

Fantastic Fish is Freakishly Easy in an Open Fryer!

Delicious Fried Fish Sandwich
Don’t be chicken about using your Collectramatic® fryer to cook fish! During the Lenten season, Fish Fry Fridays are a welcome and delicious reason to indulge in some fried fish! You already know Collectramatic fryers are unparalleled at frying chicken. But did you know they’re also great for cooking...

Kentucky Lamb Hams – Not B-a-a-a-a-a-a-a-d!

shaved lamb ham
Ham. The very word brings to mind the many variations of the savory pork product. In the vast majority of cases, when folks say “ham,” they mean pork. Recently however I was talking with my friend Valerie Samutin about her lambs on Freedom Run Farm and she told me...

The Flavor of the Emerald Isle is Easy as Pie!

shepherd's pie feature
Once again, we find ourselves celebrating St. Patrick’s Day. Here in the Ohio Valley, most of us have at least a smidgen of Irish blood flowing through our veins. But on March 17, we all tend to be sons (or daughters) of Erin. One of the classic recipes in...

Celebrate National School Breakfast Week with CVap Southwestern Frittata Wrap!

frittata feature
We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we share here combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latino twist. And although these ingredients probably bring breakfast to mind, the dish...

CVap Pineapple Chinese Five-Spice Pork Riblets

Pineapple Chinese 5-Spice Riblets
Happy New Year! 新年快乐 (xīn nián kuài lè) The Year of the Dog is nearly upon us. Though commonly thought of as Chinese New Year here in the US, it’s a holiday celebrated by much of the Asian world, and nearly a fifth of the planet’s population. Like any...

Let the Good Times Roll with CVap Gumbo Ya Ya!

Laissez les bons temps rouler
“Gumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cooks.” Stir the Pot: The History of Cajun Cuisine, p. 135 Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and likely the most popular. Although...

Preparing for Pickling Perfection in a CVap

CVap pickled veggies
In my heyday of contemporary cooking (call it what you will, Farm to Table, Conscious Cuisine, Haute Cuisine, whatever), preservation was (and had always been) a major trend. Preservation – in the forms of pickling, fermenting, smoking, curing etc. – are all ways to preserve the season you are...

Hope You Made It To The Georgia Equipment Academy!

RTV7-14-W
Every year, members of the Industry segment of the School Nutrition Association gear up for what we call “school show season.” We travel from state to state and participate in each association’s annual School Nutrition Conference. We set up our booths, catch up with our industry peers, mingle with...

Brown Butter Butter – A Delicious Science Experiment!

Brown Butter Butter!
The title of this post is accurate, it’s not a typo. Beurre noisette is the French term for brown butter. It’s typically a sauce in which whole butter is melted until the milk solids separate (from the butter fat), caramelize and brown. It’s incredibly rich and delicious, and the...

Broth Pho Sho’

Whenever the weather starts turning cool, my thoughts turn to soups, stews, and broths. There is nothing better to take the chill off your bones than a piping hot bowl of soup. I am often asked if CVap can be used to make a good stock or broth, and...