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Happy Thanksgiving: Cook Your Turkeys With Alto-Shaam

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Do you plan on serving whole turkeys for Thanksgiving dinner? There are several different ways you can cook a turkey in Alto-Shaam equipment. After brining the turkey, it can be cooked in a Combitherm® convection-steamer combi oven or in a Cook & Hold oven.

French Fries in a CTP PROfromance Combi Oven

French Fries 50

When it comes to lunch time staples, french fries are among popular side item for burger joints and school cafeterias. But did you know that you can perfect your french fries by cooking them in a CT PROformance combi oven instead of dropping the fries in a greasy fryer? This option is great for school districts who are phasing out fryers.

Honey Cured Bacon in CT PROformance CombiSmoke Combi Oven

Ingredients
10 lb. Pork Belly Raw
1 C. honey
1 C. salt
1 C. brown sugar
2 tsp. Cure #1

 






Roasted Chicken with Cinnamon, Apricots and Apples in a Combi Oven

cinnamon apricot chicken

Just in time for Easter, here's a great recipe to make in your CT PROformance combi oven.

Roasted Vegetable Skewers in a Rotisserie Oven

In honor of National Public Health Week, here is an easy and nutritious recipe for roasted vegetables that you can make in your rotisserie oven:

Smoked Lamb Rib in the Combitherm

2013 March recipe

This delicious spare rib recipe comes from Exceutive Chef Jeff Mattia of American Sector Restaurant in New Orleans, LA. What used to take Chef Mattia two days to sous vide at 165°F, now takes a matter of minutes in the CT PROformance Combitherm oven with CombiSmoke option!

Rabbit Porchetta in a combi oven

Rabbit Porchetta combi oven

This rabbit porchetta recipe is adapted from Daniel Boulud’s Daniel: My French Cuisine and is meant to be made using a combination convection steamer oven like the CT PROformance Combitherm.

Shaam rocks St. Patrick's day corned beef! Learn how you can too...

ShaamRocks

Chef Bill Rakow shows you just how easily you can make corned beef for St. Patrick's day in your Cook & Hold oven:

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February Recipe: Creme Brulee in a Cook & Hold

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Ingredients:
1 Quart Cream
1 Dozen Egg Yolks
1 2/3 Cup Sugar
1 Vanilla Bean
Procedure:
1. Add egg yolks to a large mixing bowl
2. Add in sugar and vanilla bean
3. whisk ingredients together until egg yolks turn a pale yellow
4. Add in cream and wisk until well incorporated
5. After letting your batter sit overnight, strain in to a pitcher
6. Arrange vessels in a hotel pan and pour batter into vessels
7. Set your Alto-Shaam Cook & Hold to 275°F for one hour
8. Add one cup of water to the bottom drip tray
9. Place pan of creme brulees into the Cook & Hold and place a cover over the pan
10. After one hour remove pan and place in Alto-Shaam Quickchiller
11. At service time sprinkle a teaspoon of sugar on top of each creme brulee and use a kitchen torch to caramelize the sugar

January Recipe: Cassoulet

Alto-Shaam Cook & Hold OvenHaving stews and cassoulets on menus during the colder months is a staple of any foodservice operation. But, large pots of slowly simmering dishes can take up valuable space on the range. But, by cooking these dishes in an Alto-Shaam Cook & Hold, you can still provide these slow cooked dishes that are winter favorites, while saving valuable space on the line. 

Ingredients:

Duck Thighs
Pork Sausage
Dry Canelloni Beans
Chopped Onion
Shredded Carrot
Garlic
Diced Celery
Chicken Stock
White Wine
Thyme
Bay Leaves
Salt & Pepper
Bread Crumbs 

Proceedure:
  1. Soak Canelloni Beans overnight in water
  2. In a large pot, saute onion. When sweated down, add the shredded carrot and garlic
  3. Once these ingredients have started to cook down, add in the celery, beans, bay leaves, thyme and white wine and reduce
  4. Add in chicken stock
  5. Once simmering, add duck thighs
  6. Cover the pot to roast. Cook in Alto-Shaam Cook & Hold at 300°F for 2.5 hours
  7. Remove from oven, and add in sausages and top with breadcrumbs
  8. Put uncovered pot back into the oven at 325°F for another hour 


















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