50 Shades of CVap

By Bill Wright posted November 17, 2015

Have you ever had one of those experiences where your chance encounter far exceeded your expectation? Recently I was asked by the Corporate Chef of a chain restaurant for a CVap solution to increase their yield on Prime Rib. Their current yield ranged from 75% to 82% and the recent increase in beef prices had […]

School Food for dinner? Yes, when it’s Tantalizing and Tasty Ranchero Beans!

By J.J. Jackson posted November 4, 2015

Lately there’s been a lot of talk about what’s being served in school cafeterias around the country. Take it from me, the best way to find out what’s being plated in K-12 is to actually go to the schools and have lunch yourself. I work with schools around the U.S. and let me tell you […]

Expecting Thousands for Lunch? No Problem!

By Priscillia Chen posted October 21, 2015

Many corporations provide lunch for their staffs in China. The companies will build the canteen themselves and then contract with an outside foodservice company (eg: Compass) to manage the canteen for them. The lunch period at most of these companies is about 1-1.5 hours, much like many companies in the United States. One big difference, […]

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: Wikipedia.org 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 […]

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