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Sous Vide Pork Katsu

Serves 8

Cooktime: 1 hour sous vide

Ingredients:

  • 4 pork loin chops (about 1” thick, no bones)
  • 1/2 cup all purpose flour
  • 1-2 eggs
  • 1 cup panko
  • ¼ cup Bonito flakes
  • 2 Tbsp of salt plus more to taste
  • 1 Tbsp pepper
  • 2 Tbsp soy sauce
  • 2 1/2 cups of dashi broth, we use Hon-dashi
  • Grapeseed oil for deep frying

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Steps: 

  1. Set up Nomiku and turn temperature to 57ºC (135ºF).
  2. Make 2 ½ cups of instant dashi by mixing Hon-dashi powder and cold water according to package directions. Set aside 1/2 cup for later. Add 2 tsp salt to 1 cup of dashi and a tablespoon of soy sauce per bag of pork chop. Sous vide for 1 hour.
  3. Set up the 3-stage dredging station. First blend AP flour, panko, bonito flakes, and pepper together in a food processor, place in a shallow bowl and set aside. Second, whisk 1 egg together with the 1/2 cup of dashi reserved earlier place in another shallow bowl. Lastly, place panko flakes into a shallow bowl.
  4. Wash cabbage leaves and slice them thinly about 2mm thick, then soak in iced water to crisp up and set aside.
  5. Begin heating grape seed oil to 185ºC (365ºF) in the deep heavy pot and hold it at that temperature. Once the pork is cooked, remove from bag and dredge in the flour mix, then the egg mix to coat, and then finally in the panko bread crumbs. Turn the heat up to med-high and begin frying until crispy, around 4-6 minutes. Rest to drain excess oil on a cooling rack.
  6. Drain iced water from the sliced cabbage and plate the cabbage first. Slice the pork katsu into 1/2 inch strips and plate alongside the crisp cabbage. Serve with tonkatsu sauce (we like Bulldog) on top and add white Japanese rice if desired.

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Truffle Honey Mustard Sous Vide Pork Chop

Serves 6

Cooktime: 2.5 hours sous vide for pork, 20 minutes sous vide for carrots

imageIngredients:

For Pork:

  • 4 Heritage Pork Chops (about 14oz each, we got ours from Heritage Foods USA. Check the bottom of the recipe for a special deal!)
  • 3 Tablespoons butter
  • 2 springs rosemary 
  • 2 Tablespoons truffle mustard (we used Wine Country Kitchens)
  • 4 Tablespoons honey 
  • Omnivore Salt to taste
  • 1 teaspoons EVOO

For Carrots:

  • 12 Small, organic carrots - peeled, greens removed
  • 2 Tablespoons butter
  • Pinch of Omnivore Salt

imageSteps:

  1. Set your Nomiku water bath to 59°C (138°F). Add pork chops in 2 gallon sized zip bag - each bag with 2 pork chops, take care that they do not overlap, 1 sprig of rosemary, 1 tablespoon of butter. Remove air using the water displacement method. Sous vide for 2.5 hours. 
  2. In another water bath, set to 85°C (185F). Add carrots in a zip bag with 2 tablespoons of butter and a pinch of Omnivore Salt. Make sure the carrots are flat in the bag and seal using water displacement method. Sous vide for 20 minutes, make sure the carrots are submerged. 
  3. In a small mixing bowl, combine truffle mustard, honey, Omnivore salt, and EVOO. Remove the pork chops and carrots from the water bath according to their cooking times. Dry off the pork chops with a paper towel. In a cast iron, heat up the remaining 2 tablespoons of butter. Once hot, place pork chops in, and coat and sear each side with the honey mustard mixture. About 1-2 minutes on each side until golden brown. 
  4. Remove pork from cast iron, and slice up on a heatproof cutting board. Plate with carrots and serve immediately.

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***Go to Heritage Foods USA right now and enter the code NOMPork, and get 2 free 14 oz. Heritage Pork Chops with your next order!! Valid only until Sept 26 at 12PM EST, so get on it!***

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What’s the Dill?

So we already knew the Nomiku community was full of geniuses (hacked coolers and flash-chilling just to name a few), so finding yet another use for Nomiku came as no surprise—but we were excited and impressed nonetheless!

melissaguyre tweeted this photo at us, where she showed us how she was using her Nomiku to pasteurize her dill pickles! Not only does Nomiku allow you to make the pickles more shelf stable, but it does so without sacrificing texture. The pickles remain nice and crisp and won’t get mushy at all. 

Melissa says she followed routine canning prep and then left the pickles in the Nomi-bath for 30 minutes at 83C. Genius!

Thanks for sharing, Melissa!

-The Nomi-crew

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Our first attempt at making sous vide cheese! We might need to experiment a bit more…any tips?

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Kickstarter Update: Thank you & Next Steps

We did it! Thanks to your generous support, we not only more than tripled our funding goal but broke our $750K stretch goal! That means we’ll be having different colored knobs for the new Nomiku!

With that said, some of you are probably wondering what happens next.

The Nomiku team is now hard at work beginning manufacturing on the new Nomiku which means extensive DFM (design for manufacturing) for tooling. We are still slated for our March 2015 ship date for the US/Canadian/Mexican model and will keep all of you international backers updated on our progress, a timeline will be provided once we submit for CE. Besides sending updates here, we’ll keep our Facebook page andblog consistently updated on our progress.

When it gets closer to shipping time, we’ll be sending out a questionnaire, where you can give us your shipping address, knob color preference, and any other special notes to our team.

If you know anyone who missed out on the Kickstarter campaign, let them know that they can go to our site right now and preorder for $199—that’s still $50 off retail! It doesn’t matter if your international or US-based—you can preorder!

Also, if you’re looking for cool projects to back, check out the Noke project—it’s in its last day of funding, so make sure to back while you can! You can also preorder the cool Emberlight! Also, check make sure to take a look at Plust Design

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For those of you who like to keep up on the latest and greatest Kickstarter projects. There’s a Facebook Group you might want to join called “Back This Project.”

We are also excited to announce that Nomiku has been chosen as a Martha Stewart American Made Contest finalist in the design category (both as a Wildcard and Judge pick)! Click on that link to see our profile to vote. You just need to register (it takes about a minute) and you can vote up to six times per day—we hope we can count on your votes :)

As always, if you have any questions, we’re here for you. Just shoot us an email at Info@Nomiku.com and we’ll get back to you right away. In the meantime, stay sous vide inspired by following us on Twitter and Instagram.

Committed to you,

Lisa, Abe, Bam, Patrick, and Monica

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Re:Cap Re:Make

This past weekend, Nomiku had the honor of having a booth at the 2nd annual Brit+Co. Re:Make Festival! It was a gathering of the coolest and most badass makers and entrepreneurs and it was such a blast to hang out with them on a beautiful Saturday in San Francisco. It was so fun that we just had to get down (awkward dancing to ensue if you click). 

imageThis was just the day after Cofounder Lisa gave a keynote speech about Nomiku and our maker journey at the Re:Make Conference. You can actually catch a cameo of here in a piece from SF’s ABC7:

The great thing about this event is that people GOT IT. When people saw the Nom sous viding carrots, asparagus, and eggs, they were so intrigued. They stopped by and after hearing about how sous vide could be applied to their lives, they just seemed to really get our vision for the kitchen—it was awesome. Some people had even backed us on Kickstarter! And some people even preordered the new WiFi Nomiku!

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Oh and did we forget to mention that R2-D2 was there?? BECAUSE HE WAS.

imageAlso, did you know that you can buy the first-generation Nomiku from Brit+Co. as well? We’re proud to be among the tightly curated creative products that Brit+Co. is so well known for!

Were you at Re:Make? Did you talk to us or have any other photos or videos of us dancing to a remix of Nelly’s “Ride Wit Me”? Then let us know. We want to see!

To learn more about Brit+Co.’s mission to inspire creativity in women and other makers, check out their video:

Makers gonna make,
The Nomiku Team

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We’re an American Made finalist!

It’s a good thing! We’ve been selected as a Martha Stewart American Made Contest finalist in the Design category!

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Voting starts NOW and goes until October13! Once you register on the site (it takes less than a minute), you can vote up to 6 times per day and we hope we can get at least one of those votes ;)

You can see our finalist profile and vote for us HERE!

We’re so proud to be American-made and are honored to be among such amazing makers and are so grateful for your support!

Many thanks,
The Nomi-crew

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Sous Vide Kaya (Coconut Egg Jam)

Kaya is a delicious Malaysian coconut egg jam that is enjoyed on buttered white toast for breakfast. It’s traditionally made over a fire where the mixture is diligently stirred for hours until it becomes smooth and creamy. Now you can make it in a Nomiku water bath with no babysitting! 

Ingredients:

  • 3 Large Eggs
  • 1 1/2 cups Granulated Sugar
  • 1/2 can Coconut Cream (about 6.75 fl oz)
  • 5 Pandan Leaves, knotted
  • 1-2 drops Pandan Paste or Extract (optional)

Steps:

  1. Set up Nomiku water bath and turn temperature to 83°C (181°F).
  2. In a large mixing bowl, whisk together eggs, sugar, pandan extract (or paste), and coconut cream. Pour into a quart sized zip bag and add in knotted pandan leaves. Seal using the water displacement method and sous vide for 1.5 hours. 
  3. Remove from water bath and drop the bag in a mixing bowl filled with ice and cold water for at least 10 minutes. The kaya should thicken as it begins to cool. Give the bag a good massage to remove any lumps. Spread on buttered white toast for breakfast or as sweet treat! Can be stored in refrigerator for up to a week.

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Sous Vide Fried Chicken and Waffles

Sous vide fried chicken is the best—by sous viding, you guarantee a perfectly cooked inside without fear of over-frying. Brunch it up with your friends this weekend.

Serves 4

Cook time: 1 hour and 30 minutes sous vide

Special tools: Waffle iron, cooling rack

Ingredients:

  • 2 Chicken Legs
  • 2 Chicken Breast
  • 1 cup Whole Milk (Buttermilk is an excellent substitute)
  • 1Tbsp Tabasco Sauce
  • 1 tsp Worcestershire Sauce
  • 1 cup AP flour
  • 1 tsp Paprika
  • 3 tsp Freshly Ground Black Pepper
  • 1 Liter Grapeseed Oil
  • 1 serving Waffle Mix
  • 1 Bottle Real Maple Syrup
  • Salt to taste
  • Waffle Iron

Steps:

  1. Set up Nomiku and turn temperature to 63°C (145°F).
  2. Cut the breast into 3-4 pieces each and separate the leg from the thigh.
  3. In a small bowl mix milk, Tabasco sauce, Worcestershire sauce, and salt. Add this mixture and chicken pieces into one gallon sized zip bag. Separate into two bags if necessary. Cook for 1 hour and 30 minutes.
  4. Mix the dredging flour by whisking flour, salt, paprika, and pepper together in a large bowl to set aside for frying.
  5. Cook the waffle mix according to box instructions. Once cooked hold in a warm oven at about 140°F until serving on a cooling rack (If they are left on a flat surface, like a plate then the waffles will steam on the underside and become soggy).
  6. Begin heating grape seed oil to 175°C (347°F) in a large heavy pot and hold it at that temperature, adjusting range heat as necessary. Remove the cooked chicken from the bag and dredge in the flour mix. Turn up the heat to med-high and begin dropping the dredged pieces in. Don’t overcrowd as the temperature will drop and produce a soggy crust. Fry until crispy and golden brown, around 5 minutes, place on cooling rack to rest while cooking the rest of the chicken.
  7. Finish by arranging fried chicken on top of waffles. Drizzle on maple syrup and serve!

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WE DID IT!

Thanks to your support, we broke our $750K stretch goal!! What an amazing 30 days—we are so grateful and can’t wait to get the new Nomikus in your hands!

If you missed the Kickstarter, you can still preorder for less than retail on our site

Again, thank you for undying support—it has meant the world to us. 

With gratitude,
The Nomiku Team