China Sous Vide Cooker Supplier Yeasincere offers CE/GS/RoHS/ERP sous vide cooker OEM ODM service, black outside color, having water cycling system, digital display, viewable window. )Name: Sous Vide Cooker. b)Keywords: sous vide cooker, sous vide circulator, sous vide water bath, water cycling system. c)Features: 1. Digital display & viewable window. 2. Adjustable timer and adjustable temperature system. 3. Water cycling system. 4. Temperature precision: +/-0.5â??. 5. Quite working. d)Sell point: Water cycling system. Digital displayer. e)Specification: 1. Water cycling system. 2. Temperature precision: 0.5â??. 3. F & C programmable. 4. Adjustable timer and adjustable temperature system. 5. Digital display & viewable window. 6. Quiet working. 7. Detachable power cord. 8. With stainless steel food rack. Certifications: CE/GS/RoHS/ERP. Quotation Validity: 30days. Payment Term: T/T or L/C at sight. Delivery: 50 ~ 55 days. PACKING: Gift Box Size (mm): 453 * 303 * 283. Master Box Size (mm): 472 * 360 * 600. Master Pack/Weight (kg): 2pcs/pkg, G.W.: 9.80kg, N.W.: 8.80kg. Container Load (pcs): 20FT 580 / 40FT 1160 / 40HQ 1500.
Sous-Vide Nu Multi vaccum cooker : the World's First Shower Steam cooker *Steam-Convection Recipe with keeping ingredients on warm temperature in vaccum pot **Vaccum Pot- cooker with convection of steam, without plastic bag
Description:- A Member Of The Ginger Family, Black Cardamom Is A Relative Of Green Cardamom, But They're Far From The Same Plant. It Has Some Of The Same Flavor Notes, Especially An Uplifting Menthol Element, But It's Also Smoky, Brash And Bold. There Are Times For Green Cardamom's Delicacy, And Then There Are Times To Turn Things Up To 11. Although They Have Similar Flavors, They Have Very Different Culinary Uses. Black Cardamom Is The Bacon Of Spices. Black Cardamom Is Dried Over An Open Fire, Which Is What Gives It Such A Powerful Smokey Aroma. Beneath That Are Notes Of Resin And Camphor, As Well As Green Cardamom's Menthol, Slightly Minty Aromas That Provide Balance To A Funky Kick. These Intense, Heady Notes Put Black Cardamom In The Warming Spice Category, Along With Black Pepper, Cloves, And Chiles. It's A Major Component Of The Spice Blend Garam Masala, Which Literally Means Warming Mixture. This Intensity Makes It Ideally Suited To Long-cooked Dishes In Moist Environments, Where The Spice Has Plenty Of Time To Release Its Fat- And Water-soluble Oils. Like Green Cardamom, You Can Remove The Seeds And Use Them Whole Or Ground (For A Really Intense Kick), Or Grind The Whole Pod. But I Mostly Use The Pods Whole. The Flavor Is Still Plenty Strong, They're Easy To Pick Out, And It's Tough To Grind Them To A Fine Powder Without Getting Some Unpleasant Shards Along The Way. Such A Strong Spice Needs Strong Flavors To Stand Up To It. I Like It Best With Dried Chiles, Cumin, And Most Importantly Lime Juice. The Sweet Acid Cuts Down On A Lot Of Black Cardamom's Medicinal Flavors, And I Consider It Essential. Black Cardamom Is Usually Used In Concert With Several Other Spices, Both To Temper It Down, And Because It Does A Fantastic Job Of Blending Disparate Flavors Together. Black Cardamom Plays Well With Bitter, Long-cooking Greens Like Collards. It Also Elevates Relatively Bland Lentil And Rice Dishes In An Unsubtle But Not Overwhelming Manner. At Its Most Simple, Some Rice Tossed In A Rice Cooker With Some Black Cardamom Pods Is A Great Improvement To A Quick Weeknight Dinner. It's A Lot More Sophisticated In Dry Rubs And Sauces For Braised Meats. (Especially Beef); It's A Common Player In Many North Indian Curries. And In One Of The More Interesting Cases Of Indian-chinese Fusion, Some Swear That Black Cardamom Is Essential To Certain Sichuanese Red-cooked Dishes. But This Spice Isn't Limited To Indian And Chinese Fare. A Pod Dropped In A Pot Roast, A Dry Rub For Barbecued Brisket, Or A Bowl Of Pho Brings Just A Touch Of Smoke And Something Not Easily Identifiable But Altogether Delicious. It's A Powerful Spice, But Superb In Blends, Making It Just As Versatile And Worthy Of Adulation As Its More Renowned Green Cousin. We Are Leading Exporter Of Black Cardamom From Sanchore Rajasthan
Product description 1.Touch screen 2.Adjustable timer and adjustable temperature system 3. Temperature precision +-0.1c (real test data) 4.Temp range: 32-211f / 0-99c 5.Time range (timer): 0-99h 6.Water cycling system 7.Dry heating protection 8.Product size: 70*71mm, width including the fixing part 90mm, height 350mm 9.Certification: cb/rohs/etl/ce/fcc 10.App and wifi are available The sous vide wi-fi app makes it incredibly easy to cook with your precision cooker. Simply start your cook with your phone from anywhere are and your precision cooker wi-fi will do the rest. With push notifications from the sous vide wi-fi app, you can spend less time tied to the kitchen and more time doing what you love. Head to the gym, run trails, or enjoy time with your family. Dinner will be ready when you are. Cooking beef in hot water sous vide cooker new best selling products 2017 for kitchen
Plastic handles protect fingers from hot stainless steel lid. Stainless steel lid contains steam during cooking process, and inverts to hold grid and rack when removing food parcels from water bath. Universal rack separates food parcels for even cooking, and prevents parcels from floating to the top, above water line. Positioning it vertically enables you to separate five average-sized pouches. By turning the rack horizontally, it accommodates up to three longer pouches. Control panel and PID controller. Consistent, precision temperature control is mandatory for sous vide cooking. The control panel is used to set temperatures and timers to alert you when your meal is done. See details on next page. Stainless steel inner water bath. Inside the bath is inscribed with Low and High water marks that indicates how much water to initially add to the bath. Remember once you add your food parcels, the level will rise do not exceed the ‘HIGH’ water mark. Ensure that each food parcel you add is submerged completely.
Plastic handles protect fingers from hot stainless steel lid. Stainless steel lid contains steam during cooking process, and inverts to hold grid and rack when removing food parcels from water bath. Universal rack separates food parcels for even cooking, and prevents parcels from floating to the top, above water line. Positioning it vertically enables you to separate five average-sized pouches. By turning the rack horizontally, it accommodates up to three longer pouches. Control panel and PID controller. Consistent, precision temperature control is mandatory for sous vide cooking. The control panel is used to set temperatures and timers to alert you when your meal is done. See details on next page. Stainless steel inner water bath. Inside the bath is inscribed with Low and High water marks that indicates how much water to initially add to the bath. Remember once you add your food parcels, the level will rise do not exceed the ‘HIGH’ water mark. Ensure that each food parcel you add is submerged completely.
Sous-Vide Nu Classic vacuum cooking : representative Recipes of the Wellness Cook (Wellbeing Cook). 1799 - Britain's Earl Benjamin Thompson originated. In 1960, Georges Pralus made a process. Bruno Goussault made Vaccum vinyl Low-Temperature Cook, the state-of-the-art, called ‘Sous Vide’
Fresh octopus refers to octopus that has not been cooked or processed and is in its raw state. Octopus is a cephalopod mollusk known for its unique appearance and tender flesh. Here are some key points about fresh octopus: Physical Characteristics: Octopuses have a soft body, a bulbous head, and eight long, flexible arms (tentacles) lined with suckers. They are known for their intelligence and adaptability. Habitat: Octopuses are found in oceans around the world, inhabiting a variety of environments, from shallow coastal waters to deep-sea regions. Culinary Use: Octopus is a popular seafood item in many cuisines and is known for its tender, flavorful meat. It is used in a variety of dishes, such as salads, stews, ceviche, and grilled preparations. Freshness: When purchasing fresh octopus, look for a firm and intact body with a clean and glossy appearance. The skin should be intact, and the eyes clear. The arms should be flexible. Cleaning and Preparation: Fresh octopus needs to be cleaned before cooking. This typically involves removing the internal organs, beak, and ink sac. The skin may also be peeled off, leaving behind the meat. Cooking Methods: Octopus can be cooked using various methods, including boiling, grilling, roasting, and sous vide. The cooking process helps tenderize the meat. Tenderness: Achieving tenderness in octopus can be a culinary challenge. Some methods, such as slow cooking or simmering in a flavorful broth, are employed to break down the tough connective tissues and ensure a tender result. Flavor Profile: Octopus has a mild and slightly sweet flavor. The meat can absorb the flavors of the ingredients it is cooked with, making it versatile for different culinary applications. Common Dishes: Octopus is featured in a variety of dishes worldwide, including Spanish pulpo a la gallega, Italian octopus salad, Greek grilled octopus, and Japanese takoyaki. Sustainability: Sustainable fishing practices are important to ensure the long-term health of octopus populations. Some fisheries and seafood certification programs promote responsible octopus harvesting. Frozen Octopus: While fresh octopus is ideal, frozen octopus is also widely available. Frozen octopus is often pre-cleaned and can be a convenient option for home cooks.
Quick Details Place of Origin: Guangdong, China Brand Name: HESHENG Model Number: HS-LD Surface Handling: Embossed,Textured Industrial Use: Food Packaging Use: Food,Important document,Bacon,Sausage,etc Material Structure: PA+PE Bag Type: Vacuum Bag Sealing & Handle: Zipper Top Custom Order: Accept Feature: Barrier Plastic Type: PA/NY Surface: Embossing Product Name: Vacuum Bags Colors: Transparent + Blue Major function: Food Fresh Size: 21x22cm, 26x28cm, 26x34cm, 30x34cm OEM: Accpect based on MOQ Thickness: 260 micro seal: Zipper top Usage: Food , steak , 3D print equipment , paper duocument
China Heating System Sous Vide Circulator Supplier Yeasincere offers Heating System Sous Vide Circulator OEM ODM, stainless steel, timer & temperature Adjustable. Name: Powerful Heating System Sous Vide Circulator. Keywords: sous vide cooker, sous vide circulator, water cycling system. Features: 1. Whole stainless steel. 2. Adjustable timer and adjustable temperature system. 3. Temperature precision: +/-0.1â??. 4. Digital display & auto-shutdown. 5. Special water circulation. Sell point: Whole stainless steel. Temperature precision: +/-0.1â??. Special water circulation. Specification: 1.Sturdy and secure clamp design. 2.Special water circulation. 3.Accurate to within 0.1C. 4.F & C programmable. 5.Adjustable timer and adjustable temperature system. 6.Digital display & auto-shutdown. 7.Quiet working. 8.System disassembly for easy cleaning. 9.Detachable power cord. Certifications: CE/RoHS/ERP. Quotation Validity: 30days. Payment Term: T/T or L/C at sight. Delivery: 50 - 55 days.
1.Single burner electric induction cooker 2.A-grade black crystal panel 3.Knob and button control 4.4 digital LED display 5.Plastic bottom case 6.1.5m power cord 7.3 layers gift box 8.5 layers carton box 6pcs per/carton 560*350*420mm
Dimension: 3326 x 400 x 105 mm, 3.6 kw, Fan system, Black crystal glass surface, Temprature adjustment possible between 659702;c and 2659702;c, 24 hours time setting, 4 digit digital display, Stainless steel body, Perfect cooking in a short time and remarkable energy saving, New age induction cooker, working like microwave oven. Net weight. 21 kg Gross weight: 22 kg Gross dimension: 43 x 17 x 48 cm, carton box
Induction cooker Pec:ac 220-240v -50hz 3200w Stage or mosaic use, two electromagnetic Cook plate combined Tempered glass stove panel , all-in-one form , Black refractory crystallite glass embed Power range: 100-3200w, left cook plate: 1800w, right cook plate: 1400w; When both cook plate work at the same time, it Has power complementary function; Four-figure digitals led display , with clear Working state; Seven ranks of fire regulation, one minute to Four hours timing function; Especially suitable for stir fry, decrepitate, Decoction, soup, porridge, steaming and water Boiling. Different kinds of safer automatic protecting Functions; Digital sensitive temperature control only Needs gentle touch, easy and convenient. 550 pcs / 20'gp
Hp-22h-h3 Description: 1. Power: size: mode of operation: products have ccc, ce and other domestic and international certification, underwritten by the pacific ocean. Gold quality, 1 year free warranty and lifetime maintenance. 2. Industrial heating technology, performance is better than home appliance, can adapt to prolonged use of the environment, to fully meet the needs of the domestic hot pot. 3. Radiation, anti-interference technology, a very good solution because of mutual interference between the induction caused by bad machine phenomenon 4. Imported black crystal panel, the operation simple, multi-block fire regulation, energy saving, green and healthy. 5. In the pot based on the cooker, the company developed a variety of supporting the use of pot cooker installation of equipment, such as stainless steel ring, also by the majority of users love and praise. 6. At present, many famous hot pot chain stores are using our products, such as: little sheep mongolian past, jilin, korea, dog meat, zhengzhou 58 degrees, hot pot in chengdu, chongqing qin ma, qing qing foshan grass, henan red hundred grain di mind shenyang red house, zhengzhou tanghan long beef, beijing silver sands tony ... And so are my partners in the company. Imported technology black crystal plate, not color, not yellow, high temperature, easy to clean High standard, large memory, cpu chip, the new power rectifier bridge pile, high voltage igbt (power management) Above products even choose card sets, embedded, or a different terminal knob switch cable Brushless cooling fan, extending product life, low noise Hot pot restaurants only. Suitable for prolonged use of the environment Industrial original accessories for the computer precision operation, superior performance in home appliance, industrial-gade quality. Size power range installation number 288mm 1500-2000w embedded / flat 4-8 people Control height cookware Wire / remote control 80mm 320mm one pot/duck pot Paper
Overview Also known as Royal Cumin Seeds in India, black cumin seeds are superior spices superior in flavour and what it does to dishes. Black cumin seeds are the seeds of two different plants, with a smoky and earthy taste. Common Uses Black cumin seeds are perfectly suited for vegetable dishes. It is an essential element in Indian cooking. In fact, it is a sin not to use these seeds in British Indian Restaurants. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Sesame seeds are de-corticated to remove the black skin before it is packaged and used. It is available in a range of colours too, whether white, brown, black, red and yellow or hulled. The darker seeds have the most flavours. Common Uses Sesame seed has a nutty, fresh burst-in-the-mouth flavour that is most commonly used as a bread and bun topping. It can also be sprinkled over fresh salads, and in Asian cooking it is sprinkled over stir fries too. Ground sesame is the main ingredient in Tahini, which is an essential paste in the Middle East. Seed bars almost always have sesame as a main ingredient. It works very well with chicken and it adds a very distinctive taste to rice dishes that are served with Asian meals. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
Overview Cardamom is indigenous to South India but is now cultivated and processed in North Africa and the Middle East, as well as other parts of the world. This is perhaps one of the costliest herbs to buy. The green pods contain small, black seeds that give of a strong lemon-like aroma and flavour. Common Uses Cardamom works well with both sweet and savoury dishes. Fruit and nut-based desserts are elevated by adding cardamom to the mix. Cardamom is also worthy replacement of allspice in dishes that require it. It is best accompanied in pumpkin, squash and sweet potato dishes. It also works wonders in tomato-based stews. In North Africa and the Middle East, people often add a handful of cardamom pods to a pot of stock while chicken or duck is cooked. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
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Quality life: SKG electric pressure cooker, make your life comfortable Intelligence induction, Precise control pressure, Good taste Black crystalloid inner, sturdy and durable, non-stick 4 digital displays, Appointment time, completely wash Details show: Food grade PP material, polish stainless steel shell, fashionable appearance. Height: 340mm Thickness: 295 Width: 295mm Intelligent bottom design Time: 24hours appointment, easy at cooking Intelligent menu: Optional choice, microcomputer control Keep warm function: 8 hours lasting for keep warm Multiple taste for choice There are different tastes according to menu, fresh taste. Fresh: maintain nutrition, original taste. Standard: Hard and soft moderate, very delicious Palate: good mouthful. Porridge, cake Easy to clean the upper lid Detachable lid, wash directly. Black crystalloid : Non stick black crystalloid, thermal energy storage layer, heating energy gathered, bring you a high efficiency cooking Solid inner wall, wide pot slot, safety using Inserted plug outlet, simple and generous Function and Parameter: Features: 1. Multifunction, keep nutrition in rice. 2. Visible exhaust valve 3. Automatic pressure control system, safe. Parameter Item name: SKG electric pressure cooker Item No.: A402B Rating voltage: 220V-50HZ Rating power: 800W Capacity: 4L N.W.: 3.8kgs Accessories: Gauging cup, rice spatula, plug, manual, warranty card.
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. Parboiled rice has double the fiber than you'd get from cooked white rice. It has a low glycemic score of 38, compared with a high 89 for white rice, notes Harvard Health Publications. A low glycemic score indicates that the carbohydrates in parboiled rice do not cause a large spike in blood sugar. The ideal ratio for cooking Parboiled Rice is 2�¼:1, which means 2 �¼ cups of water per each cup of rice. This rice can be cooked over the stove, in a rice cooker, slow cooker or even in the microwave. Flavor Tip: For even more flavor in all of your dishes, cook your rice in water or broth with seasonings and herbs. In cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years. A BYU study sampling polished rice and parboiled rice stored from 1 to 30 years found that both types of rice will keep their nutrients and flavor up to 30 years. Parboiled rice is also a source of iron and calcium. Compared to white rice, parboiled rice has fewer calories, fewer carbohydrates, more fiber, and more protein. This makes it a healthier alternative to traditional white rice. The instant rice is then â??cookedâ?? simply by rehydrating the rice for several minutes, and is then ready to serve. Parboiled rice, however, is not actually cooked during the process and can take longer to cook during preparation. The process of parboiling allows the rice to retain more of the vitamins and minerals from the original grain. The procedure alters the texture and guarantees a more separate and firm grain upon cooking. Parboiled brown rice is more nutritious than parboiled white rice but doesn't contain as much magnesium, phosphorus, potassium and folate as brown rice, according to the USDA, so between the two, you're better off with regular brown rice. So when it comes to nutrition value, basmati rice has parboiled rice beat by a mile. Healthy and tasty will always be better than just healthy rice. Research shows that black rice has the highest antioxidant activity of all the varieties, making it a nutritious choice ( 7 ). Antioxidants are compounds that protect cells from damage caused by an excess of molecules called free radicals, which contribute to a condition known as oxidative stress. Parboiled rice begins even before the hull is removed. This rice is a great happy medium between different varieties because it offers a more subtle flavor than white rice as well as more of the original vitamins and minerals found in rice grains without the nutty flavor of whole grain brown rice.
