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 up to 10 pieces of Winston’s CVap® equipment, based on the needs of their school kitchens.
This year’s winner is Grand Haven Area Public Schools, which is located in Western Michigan. The district serves more than 6,200 students across 7 elementary schools, 2 middle schools and town high schools. As you can tell, the equipment will certainly be put to good use!
Grand Haven’s Director of Dining, Sarah Stone, spoke about the district and its challenges. “At Grand Haven Area Public Schools, we struggle with a really tight budget. We don’t have much funding to cover our aging food service equipment. Most of the equipment at our buildings are over 30 years old. The aging equipment has definitely served its purpose. It’s time to start replacing and making improvements. Having thermalizers in our kitchens will allow our staff to cook onsite, which will improve quality 100%! There is so much to say about cooking onsite vs. satelliting food in. For one, students will smell the food cooking, which leads to hungry students that want to eat what they are smelling, which leads to increase in participation!”
The application process for the 2019 Winston Equipment Grant will open online in September. Visit https://schoolnutrition.org for more information.
There are so many sensory delights to appreciate in a properly roasted turkey. The skin should have a consistent golden brown hue and a crisp texture that is audible when met with a knife (or a pair of fingers trying to filch a tidbit before it goes to the table). The breast meat should be tender and juicy while the dark meat should be succulent and toothsome. The aroma should be rich and intoxicating, filling the kitchen with a scent that is tangible and evokes memories of Thanksgiving or holiday feasts.
Brining is an option many cooks exercise though we don’t do it every time we roast a turkey. When we do, a couple of our favorite concoctions include salt + sugar + paprika + granulated garlic + granulated onion + peppercorns + water or salt + sugar + aromatics (onion, carrot, celery) + thyme + rosemary + Italian parsley + bay leaves + water. The benefit of brining a turkey is to impart additional flavor to the bird and to add moisture. Of course, if the turkey is cooked correctly, brining is unnecessary! In the tests we did for this post, the birds were not brined. Nor were they stuffed. While stuffing a turkey may be a tried and true part of cooking a Thanksgiving feast for many, we discourage the practice. In order to get the stuffing inside the bird to a safe endpoint temperature, you risk sacrificing the moistness of the white meat by overcooking it.
In one test, we roasted a 10 lb. turkey in a CVap Cook and Hold Oven (CAC) with the Food Temperature set at 190°F, Browning Level at 8, and we cooked it for three hours with Constant Cook ON.
In another test we cooked a bird in a CAC at 180°F with a Browning level of 6 for five hours with Constant Cook ON. As you can see, this test yielded skin that was not as brown or quite as crisp as the other test.
An alternative suggestion might be to cook a turkey at 175 + 0 to end point doneness and then either flash fry or flash roast it to brown and crisp up the skin. Using this method will yield extremely tender and juicy meat.
No matter which of these methods you use, the moral to this story is that a perfectly cooked turkey is something to be very thankful for!
Mark your calendar! Your opportunity to apply for the 2018 Winston Equipment Award is December 1, 2017!
The award provides ten pieces of Winston Foodservice equipment to a school district in need of improving its school meal kitchen facilities through a competitive grant process.
The winning school district can choose any ten pieces from Winston’s product line of CVap Holding Cabinets, CVap Hold & Serve Drawers, and CVap Retherm Ovens.
Winston works closely with the grant winner to determine needs and assist in the final selection of equipment. Winston also arranges delivery of the equipment to the district. Depending on which models are ordered, it could mean over $50,000 in new equipment for your district!
To apply, you must:
- Be an active SNA director-level member, who has been a member of SNA for at least one year.
- Be the person responsible for directing the school nutrition program for the school district.
How can I apply?
The School Nutrition Foundation (SNF) will open the 2018 Winston Equipment Award application process on December 1st, 2017. The deadline for the application is January 15th, or once the first 75 applications have been received (whichever comes first). The application spots usually fill up quickly, so don’t delay in applying!
Want to hit the ground running? Prepare your application ahead of time by downloading the Application Preparation Worksheet. Responses may be copied and pasted from the worksheet into the online application. Visit https://www.schoolnutrition.org/equipmentgrants to learn more.
Best of luck to all of you!
Winston Foodservice celebrates the Farm to Table movement. We wanted to share one of our recipes that takes full advantage of locally-available ingredients. The texture of these tartlets were so creamy and silky! What mother wouldn’t want to be treated to this delicious treat?
Savory Basil Goat Cheese Tartlet with Heirloom Tomato and Honey Salsa
- ¾ cup Toasted Panko
- ¼ cup Grated Parmesan Cheese
- 2 Tbsp Melted Butter
Mix all ingredients together, place small amount in bottom of mini muffin pan, and press firmly.
- 33 oz. Capriole Goat Cheese
- 3 Whole Eggs
- 1 Egg White
- ¼ cup Whole Milk
- 1 TBSP Basil Pesto
Mix all ingredients together in a mixing bowl, until smooth. Pour into each mini muffin pan until ¾ full.
Place in CVap set to 200 + 0 for 5-7 minutes. Remove and cool. Serve warm in CVap set to 130 + 0.
Heirloom Tomato Salsa:
- 4 Heirloom Tomatoes (diced)
- 2 Tbsp Honey
- 1 Tbsp Red Sweet Thai Chili Paste
- 1 Tbsp Cornstarch
- Salt and Pepper to taste
Stir ingredients together, bring to boil, and cool.
Place a spoonful of salsa onto goat cheese tartlet prior to service.
I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like? This year Cinco de Mayo and the Kentucky Derby fall back-t0-back on May 5 and 6. Celebrate both with a delicious Mexican recipe.
I have a group of friends I meet every Sunday at our local South of the Border establishment for lunch and a margarita or three (If I’m being honest, the food is decent, but the margaritas are the real draw!). I decided to mix it up and order one of my favorite traditional Mexican dishes: carnitas. They were less than spectacular, and I asked my friend Sergio why he thought they weren’t very good. He replied that too many people really only want fajitas on the hot plate, and this restaurant’s preparation just wasn’t traditional. To be fair, one look around the room proved that he was right. It looked like a sauna with the steam rising from every table. I was a victim of demand.
I wasn’t about to settle for this disappointment, however. Carnitas are a staple of Mexican cuisine and I mean, c’mon, it’s pork! I decided to take matters into my own hands. There are many ways to prepare carnitas, but traditionally it is shoulder meat (or leftover parts of a butchered hog) slow braised for several hours in pork lard confit style. Once the pork has been broken down enough, it is taken out and either pulled apart or cut into cubes. It then goes back into the lard with the heat turned up, and is fried to add texture. There are many twists and variations of this dish, and the part of the country you are in usually defines what ingredients and flavors your carnitas might have. For this recipe, I’m combining the old with the new and adding a splash of CVap®.
- 2 lbs. pork shoulder, cut into 1″ cubes
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon oregano
- 2 small bay leaves
- 1 cinnamon stick
- ½ orange
- ½ lime
- ½ medium onion
- ½ Mexican beer, preferably dark
- Fresh cilantro
- 2 lbs. lard or cooking oil
In a large vacuum or re-sealable bag, combine all ingredients.
Place bag in CVap Cook/Hold oven at the settings below. Drink the other half of your Mexican beer!
CVap Cook/Hold settings
High Yield Mode: OFF
Time: 8 hours
When the timer goes off, pull the bag out of the CVap oven and separate the pork cubes from the other ingredients.
Heat lard or oil in a fryer or large pot on the stove to 350°F (or medium-high heat). Carefully drop the cubes into the oil and let fry until golden brown, about one minute.
Now comes the tricky part: eat the carnitas! I usually enjoy them over a bed of rice and beans, with a little salsa on top. I also like them in a corn tortilla with diced onions, cilantro, and freshly squeezed lime. Then again, sometimes I just eat them right out of the pot because it’s fried pork and I’m impatient. There is no right or wrong here, just enjoy!
If you’re not using your CVap® oven overnight – why not? You can be productive 24 hours a day with CVap.
Inserra Shop Rite Supermarkets, one of my valued customers, uses CVap Cook/Hold ovens in three of their locations. Executive Chef Paulie Velletutti takes full advantage of their stacked pair of CVap Cook/Holds, producing a variety of dishes for their prepared foods section. He also roasts deli meats in the CVap, increasing yield and maximizing profits (who doesn’t want versatility and extra profit?).
A great example of Chef Velletutti’s creativity is an amazing Porchetta using two bellies and a pork loin. This produces a succulent, appealing Porchetta that flies off the shelves – and most of the work is done overnight! This recipe was prepared at their Wallington, New Jersey store.
Prepare your Porchetta as normal with your favorite herb/spice rub. Tie it up and put it in the CVap Cook & Hold Oven. Set the oven to a Doneness setting of 144, and a Browning level of 2. Set the timer for 15 hours. Walk away and let the CVap do its thing.
The next morning the Porchetta will be perfectly cooked. It only needs a little finishing to perfect it. A nice texture and a beautiful browning are achieved by finishing in a convection oven at 475 F degrees for 12 minutes. Blast chill it, and slice it up.
One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring – or even having to check on it. For this blog post I got some beautiful Berkshire pork chops from Fossil Farms. I brined them in a 5% salt solution with honey and fresh thyme for two hours. What I wanted to accomplish was to have the pork chops done and ready for plating later in the day. I set up my CVap Cook/Hold to Doneness 145°F and Browning of 0. Once the CVap came to temperature and the display read “LOAD” I seared the chops and placed them on a rack inside a hotel pan.
The internal temperature of the chops at that point after searing was 85° F.
Once all the chops were seared and in the pan, off to the CVap they went.
With the CVap set to 145°F, all I had to do was wait for the moisture inside the chops to equalize with the moisture in the water pan. The Browning was set to 0 so the air temperature was 145° as well. Basically, I was using a sous-vide method without putting the chops into a bag. A few hours later I made starch and a vegetable to go along with it. When the pan was pulled out of the CVap all the chops were at precisely 145°F.
They were of varying thicknesses and weights, but all of the moisture inside the chops equalized to the temperature of the water inside the CVap. Wouldn’t it be nice to have the ability to do this with a large banquet where the party was delayed for some reason or another? When you use CVap to make your proteins this is a no-brainer.
I had just finished planning a three-course dinner for some visiting customers. My goal was to demonstrate CVap versatility with contemporary applications and menu trends. I had settled on a menu that included the following:
First Course – Southern fried chicken boa with Kim Chi
Second Course – Moroccan grilled lamb loin with Tzatziki and quinoa tabouleh
Dessert – molten chocolate cake with Chantilly cream
I was quite pleased with the ethnic diversity represented by the meal as well as the variety of CVap and Collectramatic applications. With menu in hand I began to create my ingredient list and production schedule. About 30 minutes into my planning and two days before the meal, I received a note that one of our guests was vegan. What?! How was I going to make the above menu vegan? I certainly wasn’t going to offer only salad and tofu! So I set my mental wheels in motion and this is what I came up with:
Southern fried cauliflower bao with Kim chi
Moroccan grilled beets with quinoa tabouleh and silken tofu Tzatziki
Vegan double chocolate pistachio cake with whipped spiced coconut cream
But first, there were several hurdles to overcome:
Making the Kim Chi without fish sauce, where do you get the Umami?
Get cauliflower to emulate the look and feel of a fried chicken thigh!
How to get tender beets without turning them to mush…
Whipped coconut cream?!
With a little help from Alex Talbot and J Kenji Lopez-Alt and a lot of help from CVap I think we did pretty well. Here are a few pictures from our luncheon and the recipe for the Southern Fried Cauliflower. If you’d like the rest of the recipes send me a note and I’d be glad to share.
Brine Recipe for Cauliflower:
- 3 liters cold water
- ¾ cup kosher salt
- ¾ cup sugar
- ¼ cup bourbon barrel soy
- 2 stalks celery thinly sliced
- ½ small sweet onion sliced
- 6 cloves of garlic smashed
- 4 bay leaves
- 10 peppercorns
- 10 cloves
- 1 liter of ice
Directions: Place all ingredients but ice in a sauce pan and bring to a boil. Remove from heat and add ice. Store in refrigerator until you are ready to use.
- 2 heads cauliflower, cut into 2-inch thick steaks and then quartered
- 1/2 cup savory brine
- 1 teaspoon bourbon barrel soy sauce
Directions: Place cauliflower pieces in sous vide bags, cover with prepared brine, add soy, and vacuum seal. Place in CVap set on Constant Cook at 185F food doneness and 0 level browning. Cook for one hour. Place immediately in water bath to cool and then place in refrigerator until you are ready to fry the cauliflower.
Breading and Frying:
- 2 cups of your favorite breading
- ½ cup brine
Dust cauliflower with breading, dip in brine, then bread lightly with breading mix. Drop into a Collectramatic fryer set on open fry 350F for 3 and half minutes. Voila! Vegan fried “chicken”!
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!
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.
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.
Constant cook ON
Food Temperature 165
Bake at the recommended time listed for your specific cake recipe.
Cook for recommended time and check mid-way through cook cycle
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.
- Combine 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.
- 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.
- 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.
- 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.
- 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.
- 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.
When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you picture a moist, cakey treat that is best served warm with a dollop of fresh whipped cream? We’ve been leaning towards the latter!
In celebration of the holiday season, we’re sharing a couple of gingerbread recipes with you. The first yields a dark, moist cake, and the second (adapted from a USDA/NFSMI recipe) is geared toward high volume service. Both are delicious served either warm or chilled, and both recipes are written for the CVap Thermalizer Oven.
Moist Gingerbread (Small Batch)
½ cup white sugar
½ cup butter
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into a prepared pan.
- Bake on Channel 4 for 20-25 minutes in a preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Gingerbread (Large Batch @100 Servings)
¾ gallon + ½ cup enriched all-purpose flour
¼ gallon whole wheat flour
¼ cup baking soda
3 ½ cups sugar
1 Tablespoon salt
2 Tablespoon cinnamon
2 teaspoon ground ginger
2 teaspoon ground cloves
3 ½ cups vegetable oil
20 large egg whites
1 quart 3 ½ cups water, hot
1 quart 3 cups molasses
2 cups chopped ginger
- Select Channel 3 to preheat CVap Thermalizer. Prepare two 18×26 size pans by covering with parchment paper.
- Combine flour, sugar, baking soda, salt, cinnamon, cloves, and ground ginger in a mixing bowl. Mix on low speed for 1 minute until ingredients are combined.
- In a separate bowl, mix vegetable oil, egg whites, hot water, and molasses with a large wire whip until blended.
- Slowly add the wet oil mixture to the dry ingredients. Mix on low speed for 1 minute.
- Pour @ 1 gallon of batter into each sheet pan and scatter chopped ginger over the top.
- Place in the preheated Thermalizer oven and bake 35 minutes.
- Cut each pan into 5×10 pattern or 50 pieces per sheet pan.
To Hold Warm Gingerbread
Hold baked gingerbread for up to two hours in CVap with the Food Temperature set at 140° F and the Food Texture set at 5° F.
This question was posed to me by a restaurant owner that wanted to improve the quality and yield of his roast beef for sandwiches. And the answer is, of course we can, CVap is not just for Prime Rib!
This test was conducted at the test kitchen of my Virginia, Washington DC, Maryland representatives – High Sabatino Associates in Jessup, Md. I can’t tell you the wet spice rub that is on the top round in the pictures because he brought it already seasoned. He wanted to have the end result be medium (I’m a much bigger fan of medium rare). This test was conducted in the CAC507 cook and hold oven with the settings doneness 140 and browning 6. We set the roast time for 6 hours. When the oven read LOAD we placed the beef in the CVap and pressed start.
The top round is a tougher cut of meat than a prime rib so there is a benefit derived from extending the hold time for the product beyond the standard settings of the unit. At an internal temperature above 130 degrees F, you are breaking down the connective tissue inside the protein. This isn’t complicated, you just leave the roast in the oven. The beauty of CVap is that the roast will stay at a steady doneness temperature as long as you need it to.
In this example, we roasted for 6 hours and held the product overnight. The yield for the top round was 88% after a 6 hour roast and a twelve hour hold. A minimum of a 6 hour hold is necessary to get the right tenderness of the finished product. Too often roast beef is sliced paper thin to mask the lack of tenderization. I like a thicker slice and this method will allow you to slice the beef in slices that you can sink your teeth into.
As you can see in the pictures, there was great moisture retention and consistent doneness throughout the product. Top to bottom and end to end. I’m certain that CVap is the only cook and hold oven that can produce those results. The picture of the end of the unit was taken after a very thin slice was taken off the end, no more than 1/16” thick. Normally, there is a ½” to ¾” thick layer of meat that is done to a greater degree than the center. Improved yield, consistent and precise roasting. Plus, the roast was absolutely delicious!
In the crazy fast paced world of food service, which in a lot of cases is 24/7, we need to find the time to break out the elbow grease and do some good old fashioned hard work. We need to keep our work areas and equipment clean and sanitized. Sorry, there is no easy button for elbow grease. Now, let’s discuss stainless steel or consider it stain-“LESS”.
Contrary to popular belief, stainless steel is susceptible to rust and corrosion. Stainless steel(s) are passive metals because they contain other metals; chromium, nickel, and manganese that stabilize the atoms. Four hundred series stainless are called ferritic, contain chromium, and are magnetic. Three hundred series stainless are called austenitic, contain chromium and nickel, are non-magnetic, and generally provide a greater resistance to corrosion than ferritic types.
With 12-30% percent chromium, an invisible passive film covers the steel’s surface acting as a “shield” against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and STAIN-LESS. If the passive film of stainless steel has been broken, equipment starts to corrode and at its end, it rusts.
Enemies of Stainless Steel
Mechanical abrasion – Items that will scratch a steel surface. Steel pads, wire brushes, and scrapers are prime examples that cause abrasions on the steel.
Water – Water comes out of the faucet in varying degrees of hardness. Depending on where you live, you may have hard or soft water. Hard water may leave spots and rust stainless steel. Other deposits from food preparation and service must be properly removed. Treated water may be your first defense.
Chlorides – Found nearly everywhere like water, food, and table salt, for example. One of the biggest perpetrators can come from household and industrial cleaners.
On every CVap cabinet there is a cleaning label on the door to remind you to break out the elbow grease on a consistent basis and be sure to drain, clean and refill your evaporator with fresh clean water every day. Your CVap will return the favor by providing many years of dependable service in what Winston is known for, controlling food temperature and texture for extended periods.
A DAILY CLEANING DISCIPLINE AS FOLLOWS IS NECESSARY TO INSURE A LONG LIFE OF THE CVap INTERIOR STAINLESS COMPONENTS.
- Remove inside components to the sink for cleaning and rinsing.
- Remove inside cabinet deposits non-abrasively; wash or sanitize with non-chloride cleaner; then rinse – allowing rinse water to drain to evaporator.
- Drain the evaporator; wash with a non-chloride cleaner; remove all deposits using non abrasives. If there is a white scale on heat transfer surfaces, use Scale Kleen, Lime-A-Way or similar to remove. Rinse thoroughly and refill with fresh potable (non-chloramine) water.
Last Tuesday we had the pleasure of participating in Endeavor – The Louisville Food & Beverage Tour. Endeavor Louisville led 18 Endeavor Entrepreneurs from 10 countries on an F&B tour of the city this week, featuring site visits, panels and discussions with Endeavor Louisville board members, as well as other business leaders, involved in the industry. The tour provided an opportunity for these industry icons to deliver firsthand knowledge to Endeavor Entrepreneurs about scaling up, going big, and winning in the industry.
Winston Industries own Chef Barry Yates partnered with Chef Space Louisville’s original kitchen incubator to demonstrate how community leaders can partner to accelerate others ideas. Barry demonstrated CVap Staged New York Strip in the newly equipped Jays 120 space at the west Louisville incubator. CVap staging is a technique that allows QSR operators to drastically reduce service times while maintaining extraordinary food quality. One of the aspects we loved about this event is that guests were able to get an up close and hands on feel for how CVap technology can optimize their kitchen operations. Great food fast every time!
“Winston Industries, building on its entrepreneurial legacy, was a natural partner for the tour,” says Barry Yates, “innovation and ideas are in our DNA.” he continued. Winston Industries has expanded into four different divisions specializing in foodservice, manufacturing, electronics and ventures- to perpetuate our entrepreneurial spirit and to provide the opportunity for others to do the same.
Thank you Endeavor and Chef Space for allowing us to participate in the tour. We’ve already received great feedback from attendees and can’t wait to do more of these events in the future! If you would like to learn more about Winston Industries or have an hands on entrepreneurial experience of your own, schedule your CVap demo and cook with us! Visit our website for more info or call 502.495.5400
I’ve noticed the CVap blog is pretty bereft of vegetable preparation and is almost exclusively about the CVap Cook/Hold oven. I decided that my next blog post would feature the CAT Thermalizer Oven instead! I also wanted to see how some of my favorite vegetable dishes would work using CVap.
I decided to test three vegetable dishes: Roasted Broccoli Florets, Roasted Cauliflower and Roasted Baby Carrots. All of these veggies I have prepared in a convection oven at 425°F. Since the CVap oven only goes to 350°F I had a couple of things to consider when converting these items to CVap preparation.
I am amazed at the difference that roasting vegetables makes to kids. My daughter has always turned her nose up to broccoli no matter how many ways I have prepared it. Roasting it made all the difference.
I did three different preparations, all of them very simple and all done on Channel 5 on the CAT Thermalizer oven. This setting has a 130°F water temperature and a 350°F air temperature. This high differential allows for the greatest browning potential. I did the following items:
Baby carrots with honey and cajun spice. First, toss the carrots in a bowl with honey and Cajun spice to taste. These take 20 minutes total cook time.
Broccoli tossed with olive oil, salt and pepper. After 18 minutes in the oven I pulled the trays out and sprinkled them with grated parmesan cheese. I placed them back in the oven for 2 minutes, and then drizzled lemon juice over the top after they came out.
Cauliflower with plain yogurt and red curry paste.Toss the cauliflower florets in the yogurt with the red curry paste then add salt and pepper. This takes about 25 minutes total cook time.
Since schools are looking to increase the amount of fresh vegetables that are included in their lunches this is a perfect way to make use of equipment that is normally used to cook pizzas and breaded chicken products to make something from scratch that is very easy and healthy!