CVap RTV5-14UV Retherm Oven

The CVap RTV5-14UV Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This full size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 14 sheet pans, 28 half sheet pans or 28 hotel pans, this model is perfect for high volume operators and no hood is needed!

CVap RTV5-05UV-ST Retherm Oven

The CVap RTV5-05UV-ST Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This stacked model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 10 sheet pans, 20 half sheet pans or 20 hotel pans, this model is versatile and no hood is needed!

 

 

CVap RTV5-05UV Retherm Oven

The CVap RTV5-05UV Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 5 sheet pans, 10 half sheet pans or 10 hotel pans, this model is versatile and easy to transport and no hood is needed!

 

CVap RTV5-04UV Retherm Oven

The CVap RTV5-04UV Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 4 sheet pans, 8 half sheet pans or 8 hotel pans, this model is versatile and easy to transport and no hood is needed!

 

 

The Flavor of the Emerald Isle is Easy as Pie!

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 Irish cuisine is Shepherd’s Pie. The origins of this simple comfort food are unclear, though by most accounts it originated on Great Britain, as a simple dish to utilize leftover meats (the term Shepherd’s Pie seems to have come from Northern England and Scotland, where there are large numbers of sheep). What’s the difference between Shepherd’s Pie and Cottage Pie? The type of meat. Shepherd’s pie is typically made with lamb. Cottage pie is typically made with beef.

Although recipes similar to Shepherd’s pie have existed for centuries, it wasn’t until potatoes became a common staple in the 1700s that the dish took on its current form. Prior to that, most recipes utilized a pastry crust, rather than potatoes.

Although this recipe is a simple, basic dish to prepare, having CVap® equipment at my disposal made it so much easier. And the results were delicious!

Plated Shepherd's Pie

Shepherd’s Pie

Mashed Potatoes

  • 6 large potatoes
  • 1 cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • ½ cup Parmesan
  • 1 egg yolk

Filling

  • 3 tablespoons butter
  • 1 medium onion, diced small
  • 1 cup diced carrots
  • 3/4 cup green peas
  • 3/4 cup corn
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 8 oz beef stock
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1.5 lbs ground lamb

Bake potatoes in a CVap RTV Retherm Oven At 200 air / 250 vapor (legacy setting 200 +50) for 35 minutes.

Prepare cream and butter mixture for mashed potatoes.

Sauté onions until translucent, then add garlic and carrots. Simmer until carrots begin to soften, then add ground lamb. Stir occasionally, until lamb is completely browned. Add peas and corn. Season with salt & pepper.

Mashed potatoes – add cream butter mixture to cooked potatoes and mash, add salt & pepper, once completely mashed, stir in egg yolk.

Move cooked veggie-lamb mixture to dish, and dollop mashed potatoes throughout, then spread potatoes over the top of lamb and vegetables.

Bake for 30-35 min in CVap Retherm Oven at 180 Vapor, 330 Air(189 + 150 for legacy CVap Retherm Ovens).

Potatoes party


The results were satisfying and delicious; simple, savory flavors that were just the thing to warm a chilly March afternoon.

There are countless variations of this basic recipe. Shepherdess Pie is vegetarian (or {blech} vegan). Cumberland pie adds a breadcrumb or pastry crust. Some recipe call for turkey or ham as the protein. The possibilities are limited only by your imagination.

To make it a proper St. Patrick’s Day celebration, I suggest a Bordeaux, a complex wine that goes great with a dish like shepherd’s pie. Its earthy and savory flavors will match well. Pinot noir is another great pairing. It’s bright and easy to drink, and will match up well with the sweet vegetables in this dish.

If you are like me, and are more a beer person, a nice dry Irish stout should pair really well!

Hope You Made It To The Georgia Equipment Academy!

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 our customers, and try to “sell our wares,” as my friend Joey says. But as a member of the Equipment delegation of Industry, often we find that state shows are more about food than our hardware. It’s understandable, considering that food makes up the largest expenditure for every school nutrition operation. Still, it can be frustrating because as sales people we are at the mercy of that goal we have to hit.
Georgia Equipment Academy Logo
For years, I have heard about the Georgia Equipment Academy, a three-day conference occurring every other year that focuses solely on equipment and technology. In 2016 I was finally able to attend my first GEA to see what all the buzz was about. I have to tell you, I was blown away. We were lucky enough to be selected in the Hoodless Cooking class (each conference is broken up into categories voted on by need) and were able to conduct five 30-minute sessions over the three-day period. Each session is attended by about 20 decision makers. Not only are we allowed to educate about our equipment, we get to perform live demonstrations to show the “proof in the pudding,” so to speak. Local food vendors donate food for demos and dealers, reps, manufacturers, and the Georgia School Nutrition Association work hand in hand to make the conference a unique experience. Honestly, for what we do, it is the best show I’ve ever participated in, and for the directors, it allows them to truly learn about technology that can advance their programs without any distractions.

RTV7-05UV-W

Winston Foodservice was proud to participate in the 2018 Georgia Equipment Academy. We are debuted our new CVap RTV Retherm Oven in the Hoodless Cooking category. Hope you had the opportunity to participate!

Bakin’ Bacon!

Saturday, September 2 is one of the most important days of the year – International Bacon Day! What’s not to love about bacon? It is true that there are a few folks who don’t like bacon, but do you really trust them?

Sure, there are easy ways to enjoy this savory treat; BLTs, crumbled into salad, or with a couple of sunny side eggs. But why not try something that kicks it up a notch? What could be better that Bacon-Wrapped Breadsticks?

Ingredients

  • Bacon – 1 lb. (or about 24 strips)
  • Refrigerated breadstick dough (2-tubes, 11 oz. each)
  • Parmesan Cheese – 1 cup (grated)
  • Garlic Powder – 2 tsp
  • Butter -1/2 cup (melted)

If you prefer, frozen yeast rolls may be substituted for breadstick dough. Allow frozen dough to thaw, and follow same directions as for breadstick dough.

Chef Barry Yates begins forming dough strings

Roll each section of dough into thick strings. Bring both end of the strings together. Place a strip of bacon on the doubled string and gently twist, making sure the bacon wraps around the strings of dough.

Line a baking sheet with parchment paper.  Place each twisted piece onto the sheet, allowing space around each piece.

Preheat a CVap thermalizer oven on channel 4.

Place breadsticks into oven. Bake for 12 minutes, or until golden brown.

While the breadsticks are baking, combine cheese and garlic powder in a shallow bowl. Melt butter in a separate bowl.

Breadsticks going into oven

 

 

 

 

 

 

 

 

remove breadsticks from oven

Remove breadsticks from oven. Brush with melted butter.

brush breadsticks with butter

Roll warm breadsticks in cheese mixture.

breadsticks ready for serving

Plate and serve.

Yield will be two dozen. Your bacon breadsticks will be salty and savory, with just the right about of chewiness, and the added kick of bacon. Enjoy!

Exploration of Eggs: CVap Crème Brûlée

Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! But anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time with the limitations of traditional equipment. Not anymore! I have a few recipes that will give you perfect results, time after time. The way CVap treats a custard is just awesome.

Today I’m sharing my favorite Crème Brûlée recipe; one is prepared in a CVap Cook/Hold Oven and the other in a CVap Thermalizer Oven – ENJOY! I’ll post my favorite cheesecake recipe soon, so be sure to check back. If you have a favorite custard recipe that you’d like for us to try in a CVap, please share it.

Crème Brûlée Baked in a CVap Cook/Hold Oven

Recipe/Process:

  1. Preset Cook/Hold to 200 + 0 and allow approximately 30 minutes to preheat.
  2. Set timer to 45 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar, and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Cook/Hold and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

Crème Brûlée Baked in a CVap Thermalizer

Recipe/Process:

  1. Preset Thermalizer channel 1, place a full sheet pan on the top rack and allow approximately 30 minutes to preheat.
  2. Set timer to 30 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Thermalizer and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

There are 100 ways to cook an egg, and whether they are center of the plate or part of a cake or custard, there are so many ways to serve them.

Who Doesn’t Love Cupcakes?!

Yum! Yum! Walking down the street and peering into the local cupcake shop, I often wonder, is that a sweet treat or a piece of edible art work? Mouthwatering cupcake shops have popped in every major city and in many small towns. If you want to use your CVap Cook/Hold or Thermalizer to rival the cupcake shops, we can show you how!

CUPCAKES
Just take your favorite cake recipe and set the Cook/Hold or Thermalizer to the below settings. CVap makes a moist and light cake that will be a hit for any occasion.

000_2766

With endless variations and recipes for cake, use your favorite recipe. Or if you need a quick and easy cupcake, here is a modified box recipe that I personally love to use:

Take your favorite standard size box mix and use 4 eggs, ¾ cup oil, 1 tsp vanilla, 1 cup sour cream and ¾ cup sugar. Mix and bake.

Cook/Hold settings:
Constant cook ON
Food Temperature 165
Browning 10
Bake at the recommended time listed for your specific cake recipe.

Thermalizer Settings:
Channel #4
Cook for recommended time and check mid-way through cook cycle

ICING
As for icing, buttercream is my favorite. Italian buttercream is made by cooking sugar and only using real butter. Cooking the sugar gives it a smooth texture and the butter gives it a rich flavor. Below is my recipe 🙂

Buttercream Icing Ingredients:

  • 1 1/4 cups granulated sugar
  • 1/4 cup water
  • 4 egg whites (about 1/2 cup)
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, cubed and softened at room temperature
  • Pinch of salt, optional

*Makes buttercream for 12 cupcakes.

Buttercream Procedure:

  1. 000_2762Combine sugar and water in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil.
  2. Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer, and beat until whites are almost able to hold soft peaks.
  3. Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling: don’t pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, aim for a spot close to the whisk.
  4. Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
  5. Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it’s separating, but don’t panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.
  6. Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.000_2767

CA8522 Low Power Thermalizer Oven

The CVap Low Power Thermalizer Oven CA8522 has powerful heaters to quickly retherm foods to serving temperature, then hold them at optimal quality. Its 22 cu. ft.(.66 cu. M) capacity is well-suited for schools, hospitals, or any other high volume operation. The 8-channel pre-programmed and programmable control stores your favorite recipes. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. Auto water fill comes standard, eliminating the need for frequent water refills, and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 3″ (76mm) casters for easy  mobility.

CAT529 Retherm Oven

The CVap Retherm Oven CAT529 is a high-production model, perfect for schools and any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Its 29 cu. ft. (.84 cu. M) capacity, with adjustable rack supports, can hold 14 wide meal baskets or 28 narrow meal baskets. The CAT529 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for easy mobility.

CAT522 Retherm Oven

The CVap Retherm Oven CAT522 is a high-production model, perfect for schools, cafeterias, or any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. The CAT522 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Its 22 cu. ft. (.66 cu. M) capacity, with 14 adjustable rack supports, holds 14 sheet pans or 28 steam table pans. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for ease of mobility.

 

CAT509 Retherm Oven

The CVap Retherm Oven CAT509 is a workhorse in a smaller package. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. It is perfect for schools and cafeterias, where speed and food quality are priorities. A half-size cabinet, the CAT509 has 9 cu. ft. (.27 cu. M) of holding space and five adjustable rack supports which can accommodate five sheet pans or ten steam table pans. An 8-channel electronic pre-programmed and programmable control stores your favorite recipes. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT509 or CAT509/HA4507.

CAT507 Retherm Oven

The CVap Retherm Oven CAT507 features powerful heaters that quickly re-therm foods to serving temperature, while maintaining food quality. At 7 cu. ft. (.21 cu. M) of holding space, it is perfect for schools and cafeterias where speed and food quality are priorities, but space is limited. The CAT507 has an 8-channel electronic pre-programmed and programmable control to store your favorite recipes. The four adjustable rack supports accommodate four sheet pans or eight steam table pans. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT507, CAT507/CAT509, or CAT507/HA4507.