Coming back from a really productive NRA show, I just have to share how much I enjoyed the opportunity to show everyone the capabilities of our newest CVap products, specifically the Protein Pasteurizer. And the quality of the Certified Angus Beef® strip steaks and 1/3 lb. burgers was just amazing – what gorgeous products! We [...]
Baking a picture-perfect and delicious cheesecake in a commercial kitchen is a lot more difficult than many people realize. You could have the perfect crust, a satiny-smooth and luscious ready-to-bake filling, the best pan on the market, an appropriate bains marie, a great oven, mad skills… and still you wind up with those cracks in [...]
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 [...]
The season of seafood specials on menus (Lent!) has ended, and grilling season is upon us. So what better time is there to talk about STEAK?! I recently had the pleasure of visiting my friends at Certified Angus Beef®. In February, they opened a new Education and Culinary Center where they educate chefs and consumers [...]
We can’t talk about discoveries without mentioning innovation, and one of the great innovators in the culinary world is Chef Wylie Dufresne. Dufresne opened wd~50 (named for the chef’s initials and the street address) in April of 2003, on Clinton Street on Manhattan’s Lower East Side. His partners in the venture are Chef Jean-Georges Vongerichten [...]
Continuing with our seafood theme, today I want to share some settings for turning out perfect, tender-firm shellfish from a CVap. Select an ingredient and target temperature from table below. Set CVap to temperature of preferred product plus zero differential. Prep shellfish as preferred* and then place in CVap for recommended temp and times. Shellfish [...]
Many of our readers have asked if our CVap products can be used in the sous vide process to cook or reheat a sous vide product. The answer is absolutely YES! Because of CVap equipment’s unique ability to create and maintain precision temperature environments, even the most delicate products – like shrimp or fish – turn out [...]
Many of you were intrigued with our Burger Masters article. We received many inquiries about how to use CVap to make great burgers and we have been testing a lot of methods for preparing great burgers using CVap. Following, find our recommended procedures and some of our test results. Just to be clear, these are [...]
One of the things I enjoy at Winston is the time I spend with the creative chefs I get to work with. I am constantly amazed by the new and inventive ways they come up with for using CVap technology and all of our equipment, for that matter. I get really excited when I know [...]
Thinking of how I could be of most help to you, two years ago I appointed my daughter Valerie as company CEO, reclaimed my old desk in Engineering, and went back to work testing, analyzing, and innovating… what I enjoy the most. Having had 30 years’ experience with CVap®, it was becoming apparent that business [...]
