CVap® vs. Immersion Circulator – A Precision Cooking Contest

By Chad Lunsford posted September 4, 2015

Not long ago I had a talented chef come to the Winston factory in Louisville to do some testing. He was preparing to open a new “traditional” style steakhouse in Chicago. Knowing how the competition was for that segment in Chicago he needed an ace up his sleeve. He had heard quite a bit about […]

CVap® Veal Shank Osso Buco

By Tony Martino posted August 14, 2015

Ossobuco (pronounced [ˌɔsːoˈbuːko]) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the centre of […]

Corey’s CVap® Carnitas

By Corey Ainsworth posted July 27, 2015

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?! I have a group of friends I meet every Sunday at our local South of the Border establishment for lunch […]

Chocolate Cake Smackdown: CVap® vs. Conventional Oven

By Angie Kirby posted June 15, 2015

From my childhood, I remember making the most decadent, delicious, and RICH flourless chocolate cake recipe.  I can still picture in my mind helping my grandmother put ganache on the top of the cake and sneaking a little off the top with my finger when she wasn’t looking.  We always called that kind of sampling […]

Bringing Home the Ballotine… with CVap®

By Spencer Cole posted April 30, 2015

As I have worked my way down the east coast I have always taken away something from restaurants. Whether it is a technique, preparation, a specific recipe, etc… there is always something to be learned. In 2012 I spent some time in a Philadelphia kitchen that was one of the most creative I have ever […]

CVap® Pork Butt: How Sweet It Is!

By Gary Wycoff posted March 23, 2015

Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork.  Source: Okay… I will admit I never used to be much of a pork fan, […]

Wright House Rock Star CVap® Staged Backyard Burgers

By Bill Wright posted March 6, 2015

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 […]

My Romanian Grandmother’s Hungarian Roast Chicken… CVap-Style!

By J.J. Jackson posted February 18, 2015

I am a third-generation European transplant in America with a rich family history of amazing Eastern European food. My grandfather, Toby Kritzer, was from a small border town between Poland and Austria called Nowy Sancz. He had a large family of seven brothers, and they were all raised learning the art of Austrian pastries and […]

CVap Saltimbocca, Southern Style!

By Barry Yates posted November 24, 2014

Saltimbocca (also saltimbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. This dish is also occasionally topped with capers depending on individual taste. […]

Lobster and Fresh Corn Chowder with CVap Staged Scallops

By Barry Yates posted October 27, 2014

What better way to celebrate National Seafood Month and the transition from Summer to Fall than to create a delicate yet hearty Lobster and Fresh Corn Chowder with CVap Staged Scallops?! The layers of flavor in this dish are subtle yet so satisfying, you’ll want to make it again and again. We began by butter […]

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