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 opportunity to train several local chains and chefs on CVap® theory, he also provided live cooking demonstrations, and had the chance to catch up with our loyal customer, Star Burger. Star Burger CVap® Stages their burgers, with great success. According to TripAdvisor, their customers agree!
Had a double cheese burger with onion and chips, also had a large Heineken with corn Parmesan. All was very good and clean.
There are two things that make Star Burger different. First, Star Burger was introduced to the concept of CVap burgers from the Winston YouTube Channel, specifically the video of John T. at The Commissary:
Second, Star Burger uses charcoal grills to finish their burgers, so they can really capture that “fresh off the grill” backyard taste. Star Burger uses a CVap Holding Cabinet (HA4507) stacked with a CVap Cook & Hold (CAC507) so that they can adjust with to the flow of business. They cook all the burgers in the CAC oven and then move them to the holding cabinet until they are ordered. This configuration allows them to start “CVap® Staging” new burgers when the business flows dictates, which allows the maximum flexibility.
Star Burger has loved the CVap® Staging platform so much, they are considering CVap® Staging other menu items, such as chicken and salmon!
For more information about the complete line of CVap products, please visit our website.
At some of our trade shows, we have showcased delicious, juicy burgers that have been CVap® Staged in a CVap Cook & Hold Oven. Quick speed of service and maintaining product consistency are just two advantages of using this method!
To prepare the burgers, we set the CVap to 135 (food temp) + 0 (texture) and preheated for 30 minutes. After placing the burger patties on parchment-lined sheet pans, we put them in the cabinet and set the timer for one hour.
After an hour, the burgers had reached our desired minimum endpoint temperature.
Once we got them to temperature, we held the burgers at that temp until we were ready for our lunch service. We pan seared to finish them, but they can be finished however you prefer (marked on a grill, pan seared, etc.). The point is, using this method you can produce a perfectly cooked, juicy, delicious burger two minutes after it is ordered, and it’ll have that mouthwatering, fresh-off-the-grill taste that patrons love. Plus you are serving a safe product that hasn’t been overcooked.
To finish our CVap presentation, we split hamburger buns, placed a slice of American cheese on one half, and held them in a CVap Holding Cabinet for about an hour to gently melt the cheese and soften the buns before service. We also prepared crispy bacon using a CVap Thermalizer set on channel 7 for 20 minutes. Lettuce, onions, pickles, and a variety of condiments were made available and attendees were not disappointed!
To give you another perspective, watch this short video You’ll see that in the time it takes to cook one frozen burger patty on a grill, you can finish three burgers that have been Advance Staged – and we would argue they are a little juicier than the traditional from-frozen product. Watch to the end and see for yourself!
My son-in-law frequently goes on tour with famous musicians to cook for the band, roadies, and entourage. Last summer he was preparing for another tour, and though I can’t remember which band since he had been on several tours already, it could have been Justin Bieber since we had been teasing him about that for a while. Anyway, he was being told that several VIPs would be stopping by the kitchen and that he would need to quickly serve high-quality steaks in a display cooking format. Needless to say, this had the potential to present production issues.
When he told me about the dilemma, we happened to be hosting a backyard get-together for family and friends. I brought home a Winston CVap Cook & Hold unit and told Rich I had an idea for him. I’ll get to that shortly.
If you have ever been “that guy” who stands at a grill in the blazing hot sun cooking 25 hamburgers for your friends while they have all the fun, you certainly understand the problem I’m about to lay out for you.
First problem: your grill is too small to cook 25 hamburgers simultaneously. Second problem: grilling them all to the proper temperature is a challenge for even the most experienced grill meister. Third problem: timing, timing, timing.
Back to the backyard get-together: before everyone came over I set the Cook & Hold to 135 and 0. (135°F Food Temperature and 135°F Food Texture) After the unit pre-heated I put the burgers on sheet pans, threw them in, and hit Start.
A few hours later when I started hearing “when are we going to eat,” I started up the grill and told everyone that lunch would be served in 15 minutes. Rich looked at me like I was nuts and asked how in the world I thought I was going to grill 25 half-pound burgers on a small grill in 15 minutes. So I walked him over to the Cook & Hold and showed him the CVap® Staged burgers. They were a beautiful 135°F and very juicy though they had no texture on them. Another priceless look on Rich’s face. I’m sure he was thinking, “Are you really going to serve those?”
I told everyone to start getting their plates ready and began grilling. Depending on the doneness that people were requesting, the burgers only took between two to three minutes each because all I had to do was raise the temperature from 135°F to the requested doneness and add that nice backyard burger browning.
After lunch Rich and I talked about how CVap® Staging would reduce his labor and significantly reduce the amount of time the guests would have to wait for their steaks. Needless to say, Rich impressed a few VIPs with CVap on that tour, and it is a regular crowd pleaser at the Wright House.