Cooktime: 2 hours sous vide, 1 hour refrigerated
Makes: One 9-inch cake
Ingredients for cheesecake:
- 8oz Cream cheese - softened
- 1/4 cup Sour cream
- 1/4 cup Heavy whipping cream
- 1 large Egg
- 1/3 cup Granulated sugar
- 1/2 tsp Vanilla bean paste - we used (Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste)
- 1 tablespoon All-purpose flour
- 1 lemon - zested
Ingredients for crust:
- 10 Graham crackers – crushed
- 1/3 cup Melted butter
- 1/3 cup Sugar
Ingredients for berry reduction:
- 1 1/2 cup Blueberries
- 1 tablespoon Lemon juice
- 1/4 cup Sugar
- 1/4 cup Honey
- 1 pint Fresh raspberries
- handful Fresh mint
- Set up Nomiku water bath and turn temperature to 77ºC (170ºF).
- In a large mixing bowl, whisk an egg until light and frothy. Add in sugar and lemon zest to the beaten egg and continue whisking. Beat in the softened cream cheese, sour cream, heavy cream, and all-purpose flour into the egg mixture until smooth.
- Pour the cream cheese mixture into a gallon sized zip bag. Seal and remove air using the water displacement method and sous vide for 2 hours.
- In a food processor, puree Graham Crackers, melted butter, and sugar until fully incorporated. Take a 9’” springform cake mold and grease with soft butter. Pat the Graham Cracker mixture down flat to create a crust. Refrigerate until ready to assemble cheesecake.
- In a small sauce pan, heat blueberries, lemon juice, sugar, and honey on low until reduced into a syrup that coats the back of a spoon. Let cool.
- Cut a bottom corner of the cream cheese zip bag open and squeeze evenly onto the Graham Cracker crust. Use a spatula to smooth it out. Top with cooled blueberry reduction and a pint of fresh raspberries. Refrigerate for at least an hour. Garnish with fresh mint leaves.
Sous Vide Cocktails are fast on the rise. We regularly shell them out during our Thirsty Thursday drink recipes—a few of our favorites being the Salty Dog, our Edible Manhattan, and the Pandan Coconut Cocktail!
But if you don’t believe us, ask the mixology geniuses at Betony, All’Onda, and Alta how they use their Nomiku and sous vide in their cocktail repertoires every day. Whether its infusions or syrups, sous vide can add a ton of extra flavor without adding any extra prep time.
And if you’re in the San Francisco Bay Area, home to Nomiku HQ, Tasting Table has done a fantastic piece on the best places to find yourself a sous vide cocktail! Check it out!
The Nom Team
Your Nomiku is for more than just cookin’ up perfect dishes! You can also use your Nomiku to thaw any perfectly cooked leftovers that you weren’t able to finish (we understand—it can be hard to not cook amazing food all the time)!
The great thing about using your Nomiku to thaw out your food is that it gently returns your food to the same tender and juicy state it was right after you finished cooking it.
So go ahead, let your eyes get bigger than your stomach—besides, you won’t have another excuse to not eat leftovers ever again.
Cooktime: 1 hour sous vide
- 3 cups Hard Cider either pear or apple
- 8 Raw pork sausages
- 8 slices Applewood Smoked Bacon
- 8 Buns
- 1 can Pineapple chunks - chopped
- Chives to garnish
- Set up Nomiku water bath and turn temperature to 60°C (140 °F).
- In a gallon sized zip bag, place 4 sausages and 1 1/2 cups cider. Seal using the water displacement method. Repeat with the last 4 sausages in another bag. Sous vide for 1 hour.
- Remove from water bath and dry the sausages. Wrap each sausage with a slice of bacon and sear on a cast iron until the bacon is crisp. Toast the hot dog buns and top with a bacon-wrapped cider-infused sausage, chopped pineapples, and green onions.
No smoker required: this pastrami recipe is slightly less salty and made solely with a Nomiku.
Cooking right in the brine at a lower temperature yields a more succulent finished product. Considering that the 48-hour cook time and sous vide method pasteurizes food, we opt not to add Insta Cure No.1 as that makes the protein excessively red and tough.
Cooktime: overnight brine, 48 hours sous vide
- 1L Hot water
- 1L Ice
- 100g Kosher Salt
- 20g Caraway Seeds
- 10g Dill Seeds
- 50g Coriander Seeds
- 20g Black Pepper
- 10g Allspice Berries
- 5g Clove
- 4g Lapsang Souchong Tea or 5ml Liquid Smoke
- 4 bay leaves
- In a large bowl mix the hot water and all of the brine seasonings together, once evenly incorporated add ice (too cool down), brisket, and let cure overnight in the fridge.
- Set up Nomiku and turn temperature to 59ºC (138ºF).
- Add brisket into a gallon sized zip bag or vacuum bag with 1 cup of brine, remove air, and cook sous vide for 48 hours. Cover water bath with saran wrap. Check in every 12 hours to make sure brisket is submerged. Add water to bath as needed.
- Remove bags from water and remove brisket, cut into thin slices. Assemble a sandwich with desired amounts of Pastrami on rye bread. We make an open faced sandwich with sharp cheddar, sauerkraut, dill pickle slices, and garlicky red cabbage puree.
Cooktime: 1 hour sous vide
Makes 4 cocktails
- 1 cup Gin
- 2 Grapefruits - broiled with brown sugar, juiced
- 1 TBSP Sugar
- Rind of 1/2 grapefruit
- Salt for rimming
- Lime wedge for garnish
- Set up Nomiku water bath and turn temperature to 50°C (122°F).
- Cut grapefruits in half and sprinkle exposed flesh with sugar. Broil grapefruit in oven on high for 3-5 minutes until the top caramelizes.
- Prepare a zip bag and juice the grapefruits into the bag. Toss in the rind of half a grapefruit and pour in 1 cup of gin. Use the water displacement method to seal the bag and sous vide for 1 hour.
- Remove from water bath after an hour, strain, and let cool before you prepare your cocktail.
- Pour coarse salt into a small plate. Wet the rim of a highball and gently dip the glass into the salt. Fill glass with ice and pour 2 oz of the grapefruit infused gin in. Add lime wedge to garnish.
Founder and CEO Lisa has spoken at several Maker Faires in her tenure with Nomiku (including Shenzhen’s first Maker Faire as well as the White House’s first-ever Maker Faire!). From manufacturing, to funding your company, and to simply spreading the maker spirit, there’s definitely good reasons Lisa’s been giving so many speeches.
If you didn’t have a chance to make it out to MakerCon: Bay Area this year, you’re in luck! Here is Lisa’s latest maker talk, all about every stage of funding, running a successful Kickstarter campaign, and how to bring your product to life. Check it out below:
The Nomiku Team
One of the great things about sous vide (besides making amazing and perfectly cooked dishes), is that because it really only requires your ingredients and a Nomi-water bath, you can easily sous vide your meals for the whole week.
We here at Nomiku HQ will sous vide ingredients all in one batch over the weekend so that we’ll have ready-to-eat food during the week. All you need to do is retherm your ingredients (above 53°C, but below cooking temp and generally around 15 minutes, but it all varies by ingredient). Also, be sure to follow the cook-chill method to properly store your food :D
If you need any food storage, cooking, or retherming tips, let us know at Info@Nomiku.com or let us know in the comments below!
Steak is a classic sous vide dish that we probably will never get tired of. People enjoy their steak in all different ways—various cuts, temps/time, etc. But one thing’s for sure, you’ll always get a perfectly cooked steak all the way through!
See how our friends at LeGourmetTV used their Nomiku to make the best steak they ever ate: