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Gourmia GMC650 Recipes
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Gourmia GMC650 Recipes

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MULTI COOKER
Recipes
USE WITH
MODEL#GMC650, GMC680
WWW.GOURMIA.COM

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Summary of Contents for Gourmia GMC650

  • Page 1 MULTI COOKER Recipes USE WITH MODEL#GMC650, GMC680 WWW.GOURMIA.COM...
  • Page 2 ¼ TEASPOON CINNAMON the cooker. Let cool for 10-15 minutes before enjoying. 4 TABLESPOONS BUTTER, CUBED AND CHILLED PINCH OF SALT Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 3 Season with kosher salt and black pepper CLEANED, STEMS REMOVED AND QUARTERED and serve warm. 1 CLOVE GARLIC, MINCED 2 TABLESPOONS BALSAMIC VINEGAR 1 TEASPOON FRESH THYME LEAVES KOSHER SALT FRESH CRACKED BLACK PEPPER Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 4 165°F. Carefully remove the chicken from the cooker and cool for 10 minutes before serving. Note - To re-crisp the skin after cooking, place into a 450°F oven for 15 minutes. Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 5 Top the tomato with steak slices, slaw, and garnish with a sprinkle of toasted sesame seeds. Multi Cooker This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
  • Page 6 Top the chicken with the za'atar onions. Drizzle some walnut oil over the top and sprinkle with some of the finishing salt then serve. Multi Cooker This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
  • Page 7 ARUGULA OR OTHER BITTER GREENS then sprinkle with the salt and parsley. Add the coleslaw then COLESLAW serve. Multi Cooker This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
  • Page 8 30 to 60 seconds per turn. Remove from the heat, brush once more with the glaze, slice into 1/2" rounds and serve. SALT AND PEPPER Multi Cooker This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
  • Page 9 Remove from the heat then smear some Guinness mustard on the buns, add a bratwurst, and top with the peppers and onions then serve. Multi Cooker This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia...
  • Page 10 Squeeze some lemon juice over the dish then serve. Multi Cooker This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia...
  • Page 11 Add some lemon confit and parsley to the top then drizzle with some of the jalapeno vinaigrette. Multi Cooker This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia...
  • Page 12 Line the strainer with another double co ee filter and set into the same bowl. Repeat step 2 with the remaining 6 jars of Basic Plain Yogurt. Add the strained yogurt to the container and refrigerate up to 1 week. Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 13 1 TEASPOON FRESH CRACKED BLACK PEPPER 2 TABLESPOONS UNSALTED BUTTER Once the machine beeps, uncover, add the goat cheese, 3.5 OUNCES GOAT CHEESE, AT ROOM TEMPERATURE and stir until melted and completely combined. Serve hot. Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 14 1 EGG throughout. Press the “Start/Stop” button and allow the lasagna to cool for 20 minutes before slicing and serving. Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 15 :20 then press “Start/Stop”. Cook 2 TABLESPOONS FRESH LEMON JUICE for 15 minutes then check the shrimp. The shrimp are ready when they are bright pink, opaque, and curled into a ‘C’. Serve hot. Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 16 1 CAN APPROX. 15 OZ. DICED TOMATOES with coleslaw. 1 ONION, PEELED AND SLICED 1 TABLESPOON WORCESTERSHIRE SAUCE ½ TEASPOON SALT ½ TEASPOON GARLIC POWDER ¼ TEASPOON OREGANO ¼ TEASPOON BLACK PEPPER Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 17 ‘Start/Stop’. Once the timer goes o uncover the rice and flu with a spoon. Serve hot. 1/4 TEASPOON SMOKED PAPRIKA 1 CAN DRAINED DICED TOMATOES WITH GREEN CHILIES, SUCH AS ROTEL, UNDRAINED 2 CUPS WATER Multi Cooker Copyright © 2016 Gourmia. All Rights Reserved.
  • Page 18 SOUS VIDE TEMPERATURE GUIDE BEEF - ROASTS AND TOUGH CUTS Short Ribs Bottom Round Roast Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Medium Rare 131ºF for 2 to 3 Days (55.0ºC) Flaky and Tender 150ºF for 18 to 36 Hours (65.5ºC) Medium 140ºF for 2 to 3 Days (60.0ºC) Well-Traditional...
  • Page 19 SOUS VIDE TEMPERATURE GUIDE BEEF - STEAK AND TENDER CUTS Blade Steak Ribeye Steak Medium Rare 131ºF for 2 to 6 Hours (55.0ºC) Medium Rare 131ºF for 4 to 10 Hours (55.0ºC) Medium 140ºF for 4 to 10 Hours (60.0ºC) Medium 140ºF for 2 to 6 Hours (60.0ºC) Bottom Round Steak...
  • Page 20 SOUS VIDE TEMPERATURE GUIDE CHICKEN AND EGGS DUCK Breast Breast Breast Rare 136ºF for 1 to 4 Hours (57.8ºC) Medium Rare 131ºF for 2 to 4 Hours (55.0ºC) Medium / Typical 140ºF - 147ºF for 1 to 4 Hours (63.9ºC) Medium 140ºF for 2 to 4 Hours (60.0ºC) More Dry...
  • Page 21 SOUS VIDE TEMPERATURE GUIDE FISH AND SHELLFISH Arctic Char Flounder "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC)
  • Page 22 SOUS VIDE TEMPERATURE GUIDE FISH AND SHELLFISH Mahi Mahi Scallops "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Pre-Sear 122ºF for 15 to 35 Min (50.0ºC) Rare Scrod Medium Rare 132ºF for 10 to 30 Min (55.6ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Medium 140ºF for 10 to 30 Min (60.0ºC)
  • Page 23 SOUS VIDE TEMPERATURE GUIDE FISH AND SHELLFISH Striped Bass Turbot "Sushi", Rare 104ºF for 10 to 30 Min (40.0ºC) "Sushi", Medium 129ºF for 10 to 30 Min (53.9ºC) "Sushi", Medium 122ºF for 10 to 30 Min (50.0ºC) Rare Rare Medium Rare 132ºF for 10 to 30 Min (55.6ºC) Medium Rare 132ºF for 10 to 30 Min (55.6ºC)

  • Page 24: Fruits And Vegetables

    SOUS VIDE TEMPERATURE GUIDE FRUITS AND VEGETABLES Acorn Squash 183ºF for 1 to 2 Hours (83.9ºC) Pears 183ºF for 25 to 60 Min (83.9ºC) Apples 183ºF for 1 to 2 Hours (83.9ºC) Pineapple 167ºF for 45 to 60 Min (75.0ºC) Artichokes 183ºF for 45 to 75 Min (83.9ºC) Plums...
  • Page 25 SOUS VIDE TEMPERATURE GUIDE LAMB Arm Chop Osso Buco Medium Rare 131ºF for 18 to 36 Hours (55.0ºC) Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Medium 140ºF for 18 to 36 Hours (60.0ºC) Medium 140ºF for 1 to 2 Days (60.0ºC) Well-Traditional 165ºF for 1 to 2 Days (73.9ºC) Blade Chop Medium Rare...
  • Page 26 SOUS VIDE TEMPERATURE GUIDE PORK Arm Steak Fresh Side Medium Rare 131ºF for 1 to 2 Days (55.0ºC) Pork Medium 140ºF for 1 to 2 Days (60.0ºC) Low and Slow 140ºF for 2 to 3 Days (60.0ºC) In Between 160ºF for 18 to 36 Hours (71.1ºC) Baby Back Ribs High and Fast 180ºF for 12 to 18 Hours (82.2ºC)
  • Page 27 SOUS VIDE TEMPERATURE GUIDE PORK TURKEY Rib Chops Breast Medium Rare 131ºF for 5 to 8 Hours (55.0ºC) "Rare" 136ºF for 1 to 4 Hours (57.8ºC) Medium 140ºF for 4 to 7 Hours (60.0ºC) Medium / Typical 140ºF - 147ºF for 1 to 4 Hours (63.9ºC) Rib Roast Drumstick Medium Rare...

This manual is also suitable for:

Gmc680