Did we see you at the National Restaurant Association Show this year? If you were there, you had the opportunity to see how CVap equipment can perfectly poach eggs in their shells and then hold them at the same consistency for hours. It’s just one way to demonstrate how Controlled Vapor Technology is so precise [...]
In honor of Cinco de Mayo, we celebrated with some festive CVap recipes! Part 1 featured BBQ Pork Enchiladas, and today we’re sharing our CVap-style tamale recipe, made with slow-cooked pork butt. Recipe: Pork Tamales, CVap Style Ingredients Pork Butt, 7 to 14 lb Whole Tex-Mex Dry Rub of your choice (we used Chef Barry [...]
Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco [...]
We recently shared CVap settings for BBQ Brisket (two ways), and we’ve still got brisket on the brain! So in this post, we’re examining corned beef brisket with two different settings that yield two very different results. Typically, when you order a corned beef sandwich or a grilled Reuben, you’ll find that the beef either [...]
We recently returned from the StarChefs.com Rising Stars event in Philadelphia where we had the privilege of eating amazing food, seeing old friends, and making some great new connections! Here’s a link to the post about the Philadelphia Rising Stars on the StarChefs.com website – check it out to learn more about this talented group [...]
This week we hosted our first CVap Culinary Contest in the Winston Idea and Innovation Center (WIIC), with participants from some highly regarded eateries in St. Louis, MO. Read on to see the ingredients and photos of the dishes, meet the contestants, and find out who won bragging rights! It was truly an amazing display [...]
Every pitmaster worth his or her salt knows that producing a proper brisket is something to be proud of. Between the fatty and the lean parts, there are special challenges presented. Smoke or cook it too long and the lean portion will dry out; but not long enough and the fat will be undercooked and [...]
“Gumbo is a veritable art form in Louisiana. There are as many gumbo recipes as there are cooks.” Stir the Pot: The History of Cajun Cuisine, p. 135 Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Although ingredients might vary greatly from [...]
So there’s a reported chicken wing shortage, huh? Create an even bigger demand for them by serving this sweet and spicy take on the beloved chicken wing, shared with us by John McCarthy and Ben Freemole at The Crimson Sparrow in Hudson, NY. And take note that this CVap Advanced Staging process enables you to [...]
Today I am sharing one of our favorite CVap sous vide recipes: Shrimp with Butter Herb Sauce. If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor that has a hint of thyme, you will really love this one. Plus I thought this might spark [...]
