CVap Frittata. Winston Industries C-Vap Cook & Hold - Cooking. In the course of doing some upgrading to our home, including various kitchen features, I took advantage of advantageous mortgage rates to get some things that I really wanted.
Ever since I saw it in action at the Starchefs International Chefs Congress in NYC I wanted a Winston Industries C-Vap Cook & Hold ove. You can see a demo of the product here. These machines are not currently designed for the domestic kitchen. They are at present a product aimed squarely at professionals, which I am not, but decided to do anyway. My wife doesn't like the idea of cooking food in plastic, so this would likely be the closest I could come to cooking sous vide at home, with the added potential of doing much, much more. This is not something that one can simply bring home and plug in a regular wall outlet. I have started the process this morning of making my first meal with this oven. CVap Roast Chicken with Root Vegetables a la Thomas Keller. What’s more comforting or satisfying – especially when it’s cold outside – than a beautifully roasted chicken with fresh root vegetables?
And how wonderful does the kitchen smell while everything is cooking? The following recipe was prepared and shared with us by Chef Jim Whaley of Grasshoppers Distribution ( during a Winter Veggie Cooking Class he conducted at Winston’s Idea and Innovation Center in November. It is an adaptation of Thomas Keller’s Roast Chicken with Root Vegetables. Ingredients One 4 to 4 ½ lb. chickenKosher salt and freshly ground black pepper6 garlic cloves, smashed and peeled6 thyme sprigs2 large leeks3 tennis-ball-sized rutabagas3 tennis-ball-sized turnips4 medium carrots, peeled, trimmed, and cut in half1 small onion, trimmed, leaving root end intact, and cut into quarters8 small (golf-ball-sized) red-skinned potatoes1/3 cup canola oil4 tbsp. (2 oz.) unsalted butter, at room temperature Instructions Microformatting by hRecipe.
Chef Joe Isidori uses the CVap Cook and Hold for Low Temperature Cooking of Duck Confit. Archives for August 2011. Archives for September 2011. Archives for December 2011. Archives for March 2012. Archives for April 2012. Archives for May 2012. Archives for July 2012. Archives for September 2012. Archives for October 2012. Archives for January 2013. Archives for February 2014. Archives for May 2014. Archives for October 2014. Archives for March 2015. My Romanian Grandmother’s Hungarian Roast Chicken… CVap-Style! 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 breads. They came to America in the early 1900s and each operated a successful bakery in Cleveland, Ohio, while my grandfather drove the delivery truck for the entire operation. When the bakeries were sold off in the early 1950s, my grandfather helped start a small kosher chicken store front in the Hough area near downtown Cleveland. CVap Quiche with Fresh Kale. No matter what time of year it is, we can (and should!)
Cook with amazing fresh vegetables. This quiche, which was shared with us by Chef Jim Whaley of Grasshoppers Distribution is fluffy, full of flavor, and it features fresh kale – one of our favorite nutrient-packed, leafy greens! The many nutritional benefits of kale include being an excellent source of antioxidant vitamins K, C, A, and it is also a good source of fiber, magnesium, potassium, iron, and more. It really is a superstar vegetable, and it plays a starring role in this recipe. And if you’ve read our previous blog posts about how beautifully CVap handle eggs and custards, you know the consistency of the finished quiche will be delicate and fluffy. Exploration of Eggs (part one)
Eggs are one of the most ubiquitous ingredients in the culinary world.
Historically, any chef worth their salt has claimed to be able to prepare eggs one hundred different ways. Some theories even maintain that the original toque was created with one hundred pleats to represent the number of ways an egg could be prepared. Wearing a toque implied that the chef possessed the necessary prowess to prepare eggs. Nevertheless, eggs are used in many different fashions by the cooks of today and the best cooks use them individually in sauces, emulsions, foams, and baking. No matter whom you ask however, when it comes to cooking, the process of preparing eggs is a delicate matter. Over the past few weeks, we have been working on cooking eggs in our CVap Discoveries lab. Alyssa will continue her work on eggs and we will share those results with you as well.
The Porterhouse and the CVap. Some days things just come together.
We were in Princeton picking up a few things from Elements, including two very cool framed menus from the dinners we did there (Thanks again guys!) , and we decided to find the local Whole Foods and check it out. We found some beautiful cheeses and then wandered over to the butcher. It was our lucky day. Porterhouse was on sale for $10.99/#. The last couple of steaks we've had had been cooked sous vide before hitting the grill. "Um Honey," long pause. "Yes. " "About the steaks. " He raised his eyebrows at me. CVap Frittata. CVap Frittata.