Sous Vide Pastrami

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. 

imageCooktime: overnight brine, 48 hours sous vide

Serves: 12


  • 8-10 lb Brisket 

Brine ingredients:

  • 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



  1. In a large bowl mix all of the brine ingredients together, add brisket and let cure overnight in the fridge.
  2. Set up Nomiku and turn temperature to 59ºC (138ºF).
  3. 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.
  4. 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.



Sous Vide Caramelized Salty Dog Cocktail

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


  1. Set up Nomiku water bath and turn temperature to 50°C (122°F).
  2. Cut grapefruits in half and sprinkle exposed flesh with sugar. Broil grapefruit in oven on high for 3-5 minutes until the top caramelizes.
  3. 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.
  4. Remove from water bath after an hour, strain, and let cool before you prepare your cocktail. 
  5. 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.



MakerCon x Nomiku

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:

Happy Making,
The Nomiku Team


Tuesday Tip: Sous Vide for the Week

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. 

imageWe 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!

Happy eating,
The Nomi-team


Sous Vide Peanut Ginger Chicken Wings & Drumsticks

Cooktime: 2 hours sous vide

Serves 5



  • 6  Chicken rum sticks and 6 wings (about 3lbs total)
  • 1/3 cup Soy sauce 
  • 2 inch Ginger nub - sliced
  • 1 Tbsp Peanut butter 
  • Juice of 1 lime
  • 3 Tbsp Sesame oil 
  • 1 Tbsp Sriracha 
  • 1 Tbsp Honey
  • 1/3 cup Chicken broth
  • 1 Thai green chili - halved 
  • 2 Tbsp Toasted sesame seeds 
  • 2 Tbsp Crushed peanuts 
  • ½ cup Cilantro - chopped
  • 1 Lime - cut into wedges



  1. Set up Nomiku and turn temperature to 64°C (147°F).
  2. Put soy sauce, juice of 1 lime, sesame oil, sriracha, honey, chicken broth, 1 thai green chili, peanut butter, and ginger in a small saucepan with heat on low whisking until it’s all combined. Take off heat and let cool while you prep the chicken.
  3. Place 6 drumsticks in a gallon-sized zip bag and 6 wings in another gallon-sized zip bag - split the sauce equally in each, take care that the chicken does not overlap insider their bags. Use the water displacement method to seal your bags of chicken and sous vide in water bath for 2 hours.
  4. Remove chicken from water bath and let drain on plate. Next heat up a skillet on high with some vegetable oil. Pan sear chicken until the skin is brown. Top with crushed peanuts, sesame seeds, cilantro, and lime wedges.



We’ve Got a Steak in This

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:


Thirsty Thursday: All’Onda’s Anafesto Collins

If you missed it before, NYC’s All’Onda was nice enough to give us not one, but two of their awesome sous vide cocktail recipes!

We recently spotlighted the first—the La Serenissima—and here’s the second.

Grab your Nomiku, take a look at the recipe, and get drinkin’! You can follow All’Onda on Twitter and Instagram for more food and drink inspiration. 

The Anafesto Collins
Cook time: 2 hours sous vide

Yields 1 cocktail
  • 1 1/2 oz. gin
  • 1/2 bulb fennel 
  • 1 pint simple syup
  • 3/4 oz. lemon juice
  • 1/4 oz. Pernod

Steps to make Fennel Syrup:

  1. Set Nomiku to 57ºC (135ºF).
  2. Slice fennel 1/8 inch thick and place in vacuum sealed bag with the simple syrup.
  3. Place the sealed bag in the Nomiku water bath once it has reached temp. Sous vide for 2 hours.
  4. Strain the resulting fennel syrup and discard fennel.

Steps to make Anafesto Collins Cocktail:

  1. Combine the gin, lemon juice, and Pernod with 3/4 oz. of the fennel syrup in a tumbler.
  2. Shake and serve in a highball over ice and top with soda water. 
  3. Use fennel frond as garnish
  4. Sip and enjoy!
*If you’d like to make more Fennel Syrup for future use, take 1/2 a bulb of fennel to 1 pint of simple syrup 

Totally YouTubular

Okay, so we know most people don’t say “tubular” nowadays, but you know what people should say? “I’m subscribed to Nomiku’s YouTube channel!

Maybe followed by a “It rocks!”

We post daily to our blog with new recipes (like our Sous Vide Butter Sriracha Chicken above), Nomiku happenings, and more, but if you’re more visual and just want to get straight to the video recipes, then make sure to hit “subscribe”!

The Nomiku Team


Sous Vide Vanilla Ice Cream with Fresh Mint

Making ice cream sous vide eliminates babysitting the base on a stovetop and helps infusions without destroying delicate ingredients like herbs.

Another one of the great things about Nomiku is its hyper-portability. Have Nom will travel. Inside this recipe we attack one of the seemingly least portable dishes to make: ice cream. This sous vide and ice brine hack one-two punch will help you make the smoooooothest ice cream without an ice cream machine! The only equipment you will need (besides a Nom) is 3 gallon size zip bags. We learned it from Harold McGee!

Cooktime: Overnight freezing of brine, 1 hour sous vide, 30 minutes freezing

Yields a little more than a pint


  • 1 cup milk
  • 1 cup cream
  • 1/2 cup sugar
  • 1/2 vanilla bean
  • 1/2 cup fresh mint leaves (We used chocolate-mint leaves)
  • 6 egg yolks



  1. Mix 1 lb of salt in with 3 quarts of water. Split the brine equally into two new gallon sized zip bags. Lay flat in freezer and freeze overnight.
  2. Set up Nomiku water bath and turn temperature to 85°C (185°F).
  3. Scrape out a vanilla pod (reserve pod for sous viding) into a mixing bowl and whisk with milk, sugar, and yolks until thoroughly mixed. Next whisk in the cream.
  4. Put the reserved vanilla pod and the mint leaves into a zip bag and pour in the ice cream mixture. Remove air using the water displacement method, seal, and put in Nomiku water bath. Sous vide for 1 hour. Remove from water bath and put in a bowl of ice water to chill.
  5. Pour the cooked ice cream mix through a sieve into a bowl to get rid of the mint and the vanilla pod. Pour strained ice cream mixture back into zip bag.
  6. Lay a kitchen towel down on the counter and sandwich the ice cream bag sandwich between the two bags of brine that spent overnight the freezer. Next, cover with more kitchen towels to insulate. Your ice cream base should freeze in 30 minutes. You can save the brine bag in the freezer for future sous vide ice cream adventures!



Sous Vide Dulse Salmon Salad

Cooktime: 25 minutes sous vide

Serves 4

Dulse Salmon ingredients:

  • 1lb Wild salmon fillets, cleaned
  • 7g Sea salt
  • 10ml Mirin
  • 15g Dulse seaweed, dried and powdered

Salad ingredients:

  • 1/2 lb Mixed green (we used loose arugula)
  • 1 cup Mixed seasonal tomatoes 
  • 1 sliced, Caramelized nectarines 
  • 1/4 cup Olive oil
  • 1/2 Lemon juice 
  • Salt and pepper to taste

  1. Set up Nomiku water bath and turn temperature to 44.5°C (112°F).
  2. Prepare the salmon by generously salting the flesh side and then covering it with powdered dulse seaweed. Carefully bag the salmon fillet in a zip bag and add mirin. Use water displacement method to gently seal the bag and lower into the 44.5°C (112°F) water bath, cook for 25 min. Remove from water bath into an ice bath for 10 min and then take out and refrigerate until plating. 
  3. Sear cut nectarines flesh side down in a pan on high heat until caramelized. Slice the cold dulse salmon in a 1/2 inch thick pieces and reserve as topping along with the caramelized nectarines. Make mixed salad with above ingredients to your liking and season with olive oil, lemon juice, salt and pepper.