First Test On Gemini Sous Vide Cooker
Gemini 2 in 1 Sous Vide & Slow Cooker – Model GSV55
Water Bath Temperature – 84 deg C
Cooking Time – 20 minutes
Water Bath Temperature – 47 deg C
Cooking Time – 30 min
Set Water Bath temperature to 47 deg C and cooking time to 1 hours
3) Preheat Water Bath
4) When reaching the preheat temperature put the Vaccum-sealed salmon in the Water bath
5) Time Count Down
6) After cooking finished
7) Pan fry the salmon
8) Prepare Dressing
Before cooking After cooking
9) Serve the dish with Broccoli, Green Peas, Yellow Bell Pepper and Red Bell Pepper
Remark – The steps of Sous Vide cooking Broccoli are simliar.
Preheat Temperature – 83 deg C
Cooking Time – 15 min
Points to be considered:-
Plastic Bag requirement
Plastic Bag customer-sized, cut to desired length
Plastic material – food grade, suitable for sous vide cooking and food vacuum preservation, BPA-free and Phthalate-free and suitable for fast and air-tight heat sealing
Bisphenol A (BPA)
Bisphenol A (BPA) is an organic synthetic compound with the chemical formula (CH3)2C(C6H4OH)2 belonging to the group of diphenylmethane derivatives and bisphenols, with two hydroxyphenyl groups. It is a colorless solid that is soluble in organic solvents, but poorly soluble in water. It has been in commercial use since 1957…..
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Health risk of exposure to Bisphenol A (BPA)
Phthalates, or phthalate esters, are esters of phthalic acid and are mainly used as plasticizers (substances added to plastics to increase their flexibility, transparency, durability, and longevity). Phthalates are manufactured by reacting phthalic anhydride with alcohol(s) that range from methanol and ethanol up to tridecyl alcohol, either as a straight chain or with some branching.
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Preheat Temperature Heating Time
47 deg C 25 min
60 deg C 45 min
83 deg C 90 min
As the name of the cooker indicated “slow cooker” it takes lengthy time to heat the tap water in water bath to Preheat Temperature. The overcome solution is to heat the tap water on stove to just below the required temperature first.
Sous vide cook the food which requires lower preheat temperature first. After finish increase the temperature to cook the food which requires higher preheat temperature and so on.
It is NOT necessary to cook the meat/fish/scallop/vegetable before each meal. Sous Vide cook them in sufficient quantity for a week consumption and store them in refrigerator, vacuum sealed. To serve take the meat/fish/scallop out bring them to room temparture, warm them in microwave at low heat and pan-fry them to serve. Vegetable can be eaten cold as salad or hot.
Because of the function limitation of the cooker cooking time can only be set from;
1 hour – 24 hours with one minute increment
For cooking time less than 1 hour, say 30 minutes, set the time to 1 hour and use the count-down to read the cooking time with a digital counter set to 30 minutes in combination.
The beauty of sous vide is bulk-cooking. Using sous vide it becomes much easier to cook large quantity of food and store them, under vacuum-sealed, in refrigerator for later use.
低溫真空烹飪的優點 是 批量烹飪, 更容易烹飪大量食物. 和 將食物在真空密封下, 存儲在冰箱以備後用.
Bulk Sous Vide Cooking
Besides foods are cooked in the exact temperature without over-cooked. All nutrition are retained inside the foods without evaported nor distroyed at high heat nor disolved in water.
此外在準確溫度烹製食物, 不會過熟. 將全部營養保留在食物中, 沒有蒸發 或 在高溫中被破壞. 也不會在水中溶解.
Chicken Stock Sous Vide
Vegetable Stock Sous Vide Method