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Pretty to look at and delicious to drink. Rose syrup and champagne are happy friends. It also pairs well with Hendrick’s gin. Recipe.

Pretty to look at and delicious to drink. Rose syrup and champagne are happy friends. It also pairs well with Hendrick’s gin. Recipe.

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Usually it can take days to infuse rose properly. Here’s a deep flavored rose syrup, great for drinks, that’s done in 2 hours! It also works like a dream for baking.

Rose Syrup

Ingredients:

• 1/2 cup dried roses

• Lemon rind of 1/2 lemon

• 3 cups sugar

• 1 cup water

 
Steps:


Place in Nomiku water bath at 50°C for 2 hours.

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Sous Vide Curried Chicken Salad on Endive Spoons

At our instameet we wanted to show our new friends all the wonderful ways you can sous vide. This recipe was one of our biggest hits because usually chicken breast is so dry and a cop-out dish to order in a restaurant, however when done right sous vide it is the most succulent meat you can eat! Also, don’t you love it when you can eat your utensils?

This recipe brings out all of the aromatic facets of the yellow curry, the golden raisins really lets highlights the mellow sweetness. The dish is a host favorite because it’s easy to make beforehand and keep in the fridge! It lasts in the fridge for 12 hours fully assembled or 3 days if curry and endives are separate.

Curried Chicken Salad on Endive Spoons

Serves 10

Cook time: 2 hours sous vide, 10 minutes prep, 20 minutes chilling or longer if desired.


Ingredients:
• 4 Chicken breasts
• 2 Tbsp Curry powder
• 2 Tbsp Turmeric
• 1 Tbsp Coriander seeds
• 1/2 Head of garlic - chopped
• 2 Tbsp Butter
• 2 Tbsp Kewpie mayo
• 1/4 cup Plain yogurt
• 1/3 cup Golden raisins
• 4 Endives
• Salt and pepper
• Chives and chive blossoms for garnish

Steps:

  1. Set Nomiku water bath to 60°C. Put chicken breasts in a bag with curry powder, turmeric, coriander seeds, butter, and chopped garlic. Vacuum seal. Place in bath for 2 hours.
  2. Remove chicken from bag and pan sear with some of the butter from the bag until golden brown.
  3. Chop up chicken into small cubes and mix in Kewpie mayo, yogurt, and golden raisins. Salt and pepper to taste. Let cool.
  4. Peel apart endive leaves to create spoons for the chicken salad. Fill the leaves with chicken salad and garnish with chives and chive blossoms for a pop of color.
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We made powdered rum in our test kitchen today! 14g tapioca maltodextrin m to 4g of rum. We served it up with chocolate ice cream, sous vide dulce de leche, and sous vide raisins infused with rum. So good and a little dangerous!

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Nomiku’s First Instameet and Sous Vide Dulce de Leche

Nomiku is located right in the Mission in SF. We’ve been salivating and admiring all the photos of local cooks have been putting on Instagram so we decided to combine forces and host a food salon!

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We met fun like-minded people and had the time of our lives. The creative energy was so intense, it made the food shared taste even more delicious. So now, we’re doing it every month! This is a chance for the SF food community to try sous vide recipes straight from our test kitchen and break bread with Nom lovers from all over the internets.

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The most talked about dish that night was the luscious one ingredient dulce de leche. We stuffed apple flavored cookie dough with it. The result was a cookie that was slightly crispy on the edges but soft and gooey in the middle.

Sous Vide Dulce de Leche Recipe:
Set Nomiku water bath to 85°C. Pour 1 can of condensed milk in a sterilized glass canning jar and seal. Put jar so that the water covers all of the condensed milk and cook for 15 hours.

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Apple Flavored Cookies Stuffed with Sous Vide Dulce de Leche:

Ingredients:
• 3 cups AP flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 Tbsp milk
• 1 granny smith apple - finely grated
• 1 tsp cinnamon
• 1 jar of sous vide dulce de lèche
• coarse sea salt for garnish

Steps:

  1. In a bowl, sift together AP flour, baking powder, cinnamon, and salt. Place butter and sugar in large bowl, add grated apple, egg, and milk and beat to combine. Start gradually adding flour. Cut the dough in half, wrap in  plastic wrap, and refrigerate for about 2 hours.
  2. Preheat oven to 375°F. Remove dough from fridge and start working 1 tablespoon of dough at a time. Roll dough into balls, place a teaspoonof dulce de leche with a sprinkle of crunchy sea salt in the center and cover with more dough.
  3. Place on silicone baking mat and bake for 7-9 minutes or until light brown. Let sit on the baking sheet for a few minutes before moving to a cooling rack. Serve with a drizzle of melty dulce de leche on top!

Stay tuned! We’ll release more homerun recipes from the party throughout the week. Oysters casino sous vide in bacon fat anyone?image

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Sous Vide Chili-Lime Frog Legs with the Nomiku! View recipe here.

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Mmmmm, tastes like chicken.

No! Frog leg enthusiast reading this are shaking their heads right now because this protein is such a prize. Being amphibious means frog meat has the best of both worlds in texture of land and water. Silky like fish but wonderfully toothsome and great at retaining flavors like wild game, when cooked right, it’ll have your eyes rolling into the back of your head with ecstasy.

And much like wild game, this protein has a very small window where the meat will come out perfectly as described above—- it’s definitely best sous vide to ensure deliciousness.

Sous Vide Chili-Lime Frog Legs

Serves 2

Cooking time: 30 minutes sous vide, 30 seconds searing

Ingredients

·        Frog legs

·        2 Tablespoons fish sauce

·        2 Tablespoons raw sugar

·       Juice of ½ lime, ¼ quarters for garnish 

·       3 cloves of garlic – 2 sliced, 1 for stir-fry

·       1 Serrano pepper - halved

·       1 Green onion, sliced into slivers

·       1 Tablespoon butter

·       1 Tablespoon of olive oil

 

Steps:

1.     Set Nomiku water bath to 55ºC (131ºF).

2.     Put frog legs in a bag and add fish sauce, raw sugar, lime juice, two garlic cloves, olive oil, and serrano pepper. Remove air and seal bag. Place in water bath for 30 minutes. 

3.     Remove frog legs from bag and let drain on a plate. Put pan on highest heat setting on range with butter and brown frog legs. In the video we chose to blowtorch it!

4.      Stir fry garlic, green onions with a little olive oil and garnish legs. Add quartered lime for squeezing. Enjoy!

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Throwback Thursday: When a few months ago, Nomiku was featured on the DIY Network's “I Want That”! That was just a week after we also appeared on The Rachael Ray Show. It was a good two weeks!

Throwback Thursday: When a few months ago, Nomiku was featured on the DIY Network's “I Want That”! That was just a week after we also appeared on The Rachael Ray Show. It was a good two weeks!

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Nomiku sousvide recipes in four simple steps!
1. Prep chicken
2. Seal in bags with butter and herbs
3. Place bags of chicken in Nomiku water bath at 64C for 2 hours. 
4. Pat dry and pan-sear with butter. Salt, pepper and serve.

Nomiku sousvide recipes in four simple steps!

1. Prep chicken
2. Seal in bags with butter and herbs
3. Place bags of chicken in Nomiku water bath at 64C for 2 hours. 
4. Pat dry and pan-sear with butter. Salt, pepper and serve.
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SF’s Taste of Guam and Nom!

Last month, the Nomiku team had the chance to venture into the Prubechu kitchen in San Francisco. The super talented team brings the taste of Guam to SF’s Mission District and we’re honored that they’re now using Nomiku exclusively for all their sous vide needs! 

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What needs you ask? Well the Prubechu chefs use Nomiku to make sous vide eggs for a dish that they pair with bacon and asparagus. They gave us a little taste test with a perfect 63C egg but with a little twist—asparagus and conch!

And if this dish didn’t sound mouth-watering enough, the rest of their dishes are amazing as well—good thing we don’t need to fly all the way to Guam to get this incredible cuisine. People here in SF are taking note with an awesome write-up in the SF Chronicle, among others! 

If you get a chance, check ‘em out and don’t forget to get a taste of Guam and Nom with their sous vide eggs!