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Doritos Crusted Fried Chicken??

So for Sunday Night Football, we suggested some Sous Vide Steak Chili, but one of our Twitter followers, @bfenn, one upped us with this fried chicken deliciousness. 

He followed our Sous Vide Fried Chicken and Waffles recipe to get the chicken perfectly cooked for a hot frying—but took some inspiration from Culinary Bro-down’s Doritos Crusted Sous Vide Yolk (that he talks about in his “Will it Sous Vide” article on Epicurious). 

Now after posting on Instagram, people are telling us that using cereal instead of chips also makes an amazing crust!! Ugh. We need to try this. What else should we crust our chicken with??

Inspired by you,
The Nom team

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Sous Vide Steak Chili

Serves 6

Cook time: 2 hours sous vide 

Ingredients:

  • 2 lbs Eye of Round Steak - cut into 2 1/2” cubes
  • 1 can Fire Roasted Tomatoes 
  • 1 4oz can Hatch Green Chilies 
  • 4 Bacon Slices – cooked until crispy and crumbled
  • 1 Medium Onion - diced
  • 4 Garlic Cloves - smashed
  • 1 teaspoon Cayenne 
  • 2 teaspoon Cumin
  • 1 teaspoon Oregano 
  • 1 teaspoon Coriander
  • 1 cup Beer (lager and pale ales are good)
  • 1 1/2 teaspoon Smoked Sea Salt (we used Left Coast Foodworks

 Garnish suggestions:

  • Shredded Monterey Jack Cheese
  • Cilantro
  • Green Onions
  • Sour Cream
  • Salt and Pepper to taste.

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Steps:

  1. Set up Nomiku water bath and turn temperature to 60°C (140°F).
  2. In a large mixing bowl, mix all ingredients thoroughly. Evenly distribute chili into two gallon sized zip bags. Seal using water displacement method and sous vide for 2 hours. 
  3. Serve chili in bowls topped with sour cream, cilantro, shredded Monterey Jack cheese, green onions, salt, and pepper as desired.

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Sous Vide Texas Red Chili Frito Pie

A real Texas chili AKA “Bowl o’ Red” has no tomatoes or beans. The two key ingredients are beef and a mix of chilies. This dish has deep beefy flavor that is perfect with the sweet corn crunch of Fritos. The recipe below is made with steak pieces; for a wetter chili substitute it with ground beef. Cut open a bag of Fritos and serve the chili directly on top to transport yourself to the Texas State Fair!

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Serves 4

Cook time: 2 hours sous vide

Ingredients: 

  • 3 Dried Guajillo Chilies
  • 3 Dried Ancho Chiles
  • 1 teaspoon Ground Chipotle Pepper 
  • 1 1/2 teaspoons Ground Cumin Seed
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 1/2 Tablespoons Sea Salt
  • 5 Tablespoons Lard or Bacon Fat
  • 2 pounds Eye of Round Beef, well trimmed and cut into 3/4-inch cubes
  • 1/3 cup Finely Chopped Onion
  • 3 large Cloves Garlic, minced
  • 1 Tablespoon Beef Stock Base (we used Better Than Bouillon Beef Base)
  • 2 Tablespoons Masa Harina (corn tortilla flour)
  • 1 Tablespoon Firmly Packed Dark Brown Sugar
  • 1 1/2 Tablespoons Apple Cider Vinegar

Garnish ingredients: 

  • Sour Cream
  • Lime Wedges
  • 1 large bag of Fritos
  • Shredded Cheddar Cheese
  • 1/2 Jalapeño - thinly sliced
  • 1/4 cup Finely Chopped Onion

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Steps:

  1. Set up Nomiku water bath and turn temperature to 60°C (140°F).
  2. In a food processor, add dried chilies, chipotle pepper, cumin, black pepper, and sea salt. Process until a fine powder is created. 
  3. In a large mixing bowl, add cubed steak, chili mixture, lard, chopped onions, garlic, beef base, masa haring, sugar, and vinegar. Mix well. Evenly distribute the chili into a gallon-sized zip bag. Seal using water displacement method and sous vide for 2 hours. 
  4. Remove from water bath and serve in bowls surrounded by Fritos and topped with sour cream, onions, shredded cheese, and jalapeños. Add a lime wedge on the side.

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Link

Learn more about what is going into the new Nomiku to make it the first WiFi-connected sous vide immersion circulator in the world. 

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A great, quick read about manufacturing a hardware product and what Nomiku was before it actually became Nomiku. 

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Have a Fresh Shake Shack Burger in California

Okay, so by now, probably all of America has heard of or eaten an In-N-Out Burger. Now while In-N-Out burgers are pretty freakin’ fantastic, the entire Nomiku team is either from New York City, or lived there at one point in their lives, and our burger of choice is the glorious Shake Shack burger. We’re not going to get into a fight about which is better *cough Shake Shack cough cough* but for those of us missing Shake Shack here in the Bay Area, we thought we’d just have to wait for our next visit to the Big Apple to enjoy them again. 

But we were SO WRONG. 

imageWHAT, WHAT, WHAT are they eating?? SHAKE SHACK? IN SAN FRANCISCO?? *faint*

You see that? You see that picture there? What you’re seeing is @notbutter and @iamxande enjoying Shake Shack burgers at @notbutter’s home in San Francisco. How did this happen without a teleporter? Well, their friend zambrano, who still lives in NYC, vacuum sealed a few Shake Shack burgers and flew with them all the way to the Bay. 

Upon showing up at @notbutter’s house, they dropped the vacuum-sealed burgers in the water bath (54.4C for 30 minutes) and voila. Shake Shack burgers like they had just been bought from Madison Square Park. 

We think the faces say it all. Pure, unadulterated ecstasy. A perfect taste of home, even after a cross-country flight. 

Genius. And delicious. 

Next time you have a hankering for something out of state, you know what to do. 

-The Nom Team

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Sous Vide BBQ Chicken Wings

It’s tailgating season and these wings are so easy to make that you won’t be missing out on any touchdowns. Just let your Nomiku take care of everything. 

Serves 4 

Ingredients:

  • 2 lbs Chicken Wings 
  • 1/2 cup BBQ Spice Rub (We used Left Coast Foodworks’ Red Eye Rub)
  • 4 Tablespoons Butter

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Steps:

  1. Set Nomiku water bath up and turn temperature to 64°C (147°F).
  2. Rub all of the chicken wings with your favorite spice rub blend.
  3. Prepare two gallon sized zip bags. In each bag, place 1 lb of wings and 2 tablespoons of butter. Seal using the water displacement method.
  4. Sous vide for 2 hours. Remove from water bath, broil wings in the oven until crispy (around 5 minutes), and serve immediately! If taking this to tailgate, cool the bag in an ice bath and transport in an iced cooler to event. Finish the wings on a hot grill when ready to serve, about 2 minutes each side or when grill marks are present and wings have been heated through.

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Sous Vide Pumpkin Curry Coconut Soup

Pumpkin is deeply nutritious. Don’t let all of the great vitamins get boiled off. Also, you’ll be surprised at the subtle floral freshness in this velvety pumpkin soup. Let the low temperatures of sous vide reveal a deeper dimension to this fall staple!

Serves 4

Cook time: 1.5 hours sous vide

Ingredients:

  • 1 Small Sugar Pumpkin (about 2.5-3lbs) - cubed
  • 2 Tablespoons Butter
  • 4 Garlic Cloves - smashed
  • 1 Jalapeño - halved & deseeded
  • 1 Teaspoon Curry Powder (we used Jaswant’s Kitchen)
  • 1 Tablespoon Tomato Paste
  • 2 Cups Coconut Milk
  • 1 Teaspoon Smoked Sea Salt

Garnish options:

  • Cilantro
  • 1 Shallot - diced & fried
  • Shredded Coconut
  • Pumpkin Seeds
  • Cracked Pepper

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Steps:

  1. Set up Nomiku water bath and turn temperature to 83°C (181°F).
  2. In a gallon sized zip bag, add cubed pumpkin, jalapeño, smashed garlic, tomato paste, butter, curry powder, sea salt, and coconut milk. Sous vide for 1.5 hours.
  3. Remove from water bath and pour into a large bowl and puree using an immersion blender or pour into blender to puree in two equal batches.
  4. Pour into 4 serving bowls and top with cilantro, fried shallots, pumpkin seeds, and cracked pepper to taste.

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Want to be a part of this blog?

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We always say this, but we’ll say it again. 

We have an amazingly vibrant, active, and creative community. That’s why we wanted to reach out to you all directly, because you all have come up with new uses for sous vide and Nomiku we never thought of, make amazing recipes and dishes, and are always pushing the envelope. 

With that said, we want to work with you—whether it be recipes, research, or something totally different, we think we can really bring something amazing to the rest of the community and beyond with your help. 

Just check out this video we did with our Instagram follower @mediumraw_. He came by our HQ to cook with us and contributed his recipes and photos! 

So whether you’re an amateur food writer or a blogger extraordinaire, we want to talk! Email us at Info@Nomiku.com just to say hi and we’ll get the ball rolling!

Thanks so much,
The Nomiku Team

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Kristen Kish x Nomiku!

The Nomiku team this past weekend had such an amazing (and very delicious time) at the Asian Counseling and Referral Service’s Annual Benefit Gala this past weekend in Seattle! Among the chefs cooking for the event, none other than Top Chef Seattle winner, Kristen Kish! We were beyond excited to see her…image

…if you couldn’t tell. 

She made a delicious braised beef short rib, with white miso, kohlrabi, and lobster nage. It was beyond amazing—but we secretly hope she uses her Nomiku next time ;)

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If you don’t remember from our Kickstarter campaign, Kristen had some very nice things to say about her very own Nomiku!

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We also had the privilege to hear her speak about her post Top Chef life while giving a live demo—lots of traveling, and as you would probably expect—work, work, work. She mentioned on the show that she wanted to go back to Korea to get back in touch with her roots after being adopted at a young age. Because of a crazy work schedule, she hasn’t had a chance, but hopes to do so soon once she gets a break. 

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Before we left, we had to give her another hug and add to her Nomiku-ness with a Nomiku t-shirt! 

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There’s our marketing exec getting a little too handsy with Kristen. He claims he was just pointing out the “Nom” design on the shirt. Sure, sure…

We are so fortunate to work for such a great company and to have support from amazing culinary talents. Here’s to meeting more of our favorite chefs and eating more of their food.

Happy and grateful,
The Nomiku team