Summer is upon us, and for the majority of our nation’s children, that means a break from the grind of school life and a couple of months just to be a kid. No books, no teachers, no homework, just lazy days and fun in the sun (all thoroughly documented on social media of course). For […]
Cvap: The Best Equipment for Summer Feeding Programs Read More »
Ah, chocolate. It’s one of life’s great pleasures. The variety of ways it can be prepared is impressive. We wanted to show off our CVap oven’s bathless baking capabilities. This recipe is inspired by one published in the New York Times. It’s delectable, with a deep, rich, complex chocolate flavor. By the way, “Pots de
Chocolate Pots de Creme in CVap Oven Read More »
Ah, prepping plant-based meats. Despite murmurs to the contrary, plant-based meats are expected to continue gaining popularity. Experts say that by 2027 the plant-based meat market is expected to reach 15.7 billion USD globally. With a growing number of operations adding plant-based dishes to their menus, we wanted to test the best way to cook
The Best Methods for Prepping Plant-based Meats Read More »
Dulce de leche, or caramelized milk, is a popular Latin American confection. When prepared old-school, sugar, and milk are slowly heated for several hours. The resulting substance has a spreadable, sauce-like consistency. Dulce de leche derives its rich flavor and color from non-enzymatic browning. It is typically used to top or fill other sweet foods.
Dulce de Leche in CVap® Read More »
Want to whip up a little snack with a Latin flavor? Check out this recipe for pastelitos! What are Pastelitos? As the name implies, pastelitos are small pastries wrapped in a pastry shell (think small empanadas). Variations of pastelitos can be found throughout the Spanish-speaking world. Pastelito Settings We used a CVap RTV7-05UV Retherm Oven.
How to Prepare Perfect CVap® Pastelitos Read More »
Keep it Hot, But Don’t Try to Cook Warming cabinets are designed to maintain hot food at a specified temperature. But don’t let the name fool you. Food must already be hot before placing it in a warming cabinet. Although the cabinets are heated, operators should not use holding equipment for cooking or retherming. That’s
Commercial Food Warming Cabinet Best Practices to Use in Kitchen Read More »
Chef Samantha Brown loves a good challenge. She is passionate about food and serving people. When she came across a contest sponsored by Campbell’s Foodservice, it was right in her wheelhouse. The contest, Campbell’s Can Do Recipe Contest for Healthcare, challenged entrants to develop new recipes using one of a select variety of Campbell’s Condensed
Chef Sam’s Award-Winning Rainbow Vegan Chili Read More »
CVap® Cook and Hold Ovens can save you a chunk of change. Inflation is putting the hurt on all of us. CVap commercial ovens can help you hold on to some of that hard-earned cash. Read on and reap the benefits. No Vent Hood, No Problem CVap Cook and Hold Ovens don’t require vent hoods.
Ways a Cook and Hold Oven Can Be Cost-Effective for Restaurant Owners Read More »
Chicken is a ubiquitous protein. The average American consumes over 100 pounds annually. In an increasingly health-conscious world, chicken is considered healthier than most red meat. If you’re a foodservice operator (or planning to be), you should consider expanding chicken options on your menu. Chicken is nutrient-dense, relatively inexpensive (at the moment), and can be
Essential Commercial Kitchen Equipment Needed for Chicken Recipes 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.