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Sous Vide Pumpkin Spice Bitters

Yields 1/3 cup bitters

Cooktime: 2 hours

Ingredients:

  • 3 Thumbs of Ginger 
  • 2 Cinnamon Sticks
  • 1/2 tsp Black Peppercorns
  • 1/2 tsp Whole Cloves
  • 1 Nutmeg - coarsely chopped with knife
  • 1/3 cup Dark Rum

Steps:

  1. Set Nomiku water bath to 50°C (122°F).
  2. Put all ingredients into a zip bag and seal using the water displacement method. Sous vide for 2 hours. Remove from water bath, strain and keep in a small bitters bottle.
  3. Use in your #PSL (Pumpkin Spice Latte) or in a spirit driven cocktail! (We used 4 dashes (1 tsp) per drink).

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It’s National Kale Day!

It’s a week of a national (very specific) food holidays! Just earlier this week it was National Coffee Day and now it’s National Kale Day!

Now, kale to some may seem too healthy to be delicious, but we’re here to prove you wrong. Eating your veggies is good for you and good for your tastebuds too. Check out our own kale recipes below—you’ll be mean and green in no time (but not like the Hulk, because he was sort of legitimately mean sometimes). 

Sous Vide Kale Soup with Crispy Chickpeas and Bacon

Okay, so the bacon in this soup helps a bit…but sous vide soups are fantastic, because you won’t have to slave over a hot stove and you won’t lose any nutrients from high heat. 

Sous Vide White Wine Beet and Baby Kale Salad

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And this beauty is a simple (and yes beautiful) dish you can make on the fly. Lots of different textures and is acts well as a main or side!

So there you have it! Two easy and different recipes to celebrate National Kale Day. We promise we’ll try and make National CAKE Day a year-long holiday soon. 

Kale yeah,
The Nomiku Team

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National Coffee Day, Sous Vide Style

It’s National Coffee Day and for many of you, you basically celebrate every day on your way to work. But why not celebrate in style with some perfectly cooked meat and adding a little pep to your step with a sous twist on your everyday coffee? 

Check out the recipes below:

Sous Vide Espresso Rub Steak

Serves 2

Cooktime: 1 hour sous vide

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Ingredients:

  • 1 Ribeye Steak, around 1 inch thick
  • 1/4 cup Soy Sauce
  • 2 Tablespoons Packed Dark Brown Sugar
  • 1 Tablespoon of Hot Sesame Oil
  • Ground Black Pepper and Finishing Salt to taste
  • 2 Tablespoons Finely Ground Coffee Beans

Steps:

  1. Set up Nomiku water bath and turn temperature to 57°C (135°F).
  2. Give the meat a flash marinade around 4 minutes on each side in the soy sauce, brown sugar, sesame oil, and ground black pepper, just enough so that it allows the espresso to stick.
  3. Bag the espresso coated steaks, pour in marinade, remove air, and sous vide for 1 hour.
  4. Remove bags when cooked. Set a heavy pan on high heat, remove steaks from bags and sear each side for 30 seconds or until a crust forms.
  5. Slice steak to serve.

imageGet a little dirty by adding our Sous Vide Vanilla Chai Caramel to your coffee to make yourself a Dirty Chai!

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Sous Vide Pork Belly Banh Mi

Makes 5 sandwiches

Cooktime: 72 hours sous vide

Ingredients: 

For Pork Belly:

  • 1lb Pork Belly, cut into 5” strips (for Banh Mi)
  • 1 Bulb Garlic, crushed
  • ½ cup Ginger- roughly chopped
  • 1 cup Sake
  • ½ cup Sugar
  • 1 cup Soy Sauce
  • 1 Large Crunchy French Baguette
  • Cilantro - rough chop
  • 1 tablespoon grapeseed oil

For Quick Pickles:

  • 1oz Carrot- julienne Cut
  • 1oz Daikon- julienne Cut
  • 4 Tablespoon Rice Wine Vinegar
  • 2 Tablespoon Water
  • 2 teaspoon Sugar
  • Salt and Pepper to taste

For Aioli:

  • 2 tsp Wasabi paste
  • 4 Tablespoon Kewpie Mayo 

Steps: 

  1. Set up Nomiku water bath and turn temperature to 75°C (167°F). Put pork belly with garlic, ginger, sake, sugar, and soy sauce. Remove air and seal. Sous vide for 72 hours. 
  2. To make quick pickles, place julienne cut daikon and carrots in a small jar with rice wine vinegar, water, sugar and of salt and pepper to taste. Refrigerate until ready to assemble sandwich.
  3. To make aioli, mix wasabi paste and Kewpie Mayo. Refrigerate until ready to serve. 
  4. When ready, remove pork belly from water bath and dry with a paper towel. Heat up a cast iron with grapeseed oil on high heat.  Caramelize the pork belly on each side, around 30 seconds a side. Remove from heat and slice widthwise into ½ inch pieces.
  5. To assemble, cut baguette into 4 and halve each piece. Toast until lightly brown. Smear a thin layer of wasabi mayo on both halves of the sandwich bread, add pork belly, quick pickles, and cilantro. Having sirarcha on hand is also pretty great. Serve!

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Fanday Friday: Sous Vide Oxtail Poutine!

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bonerep's Sous Vide Oxtail Poutine made us weak in the knees. This looks SO good. 

He sous vide some oxtail and garnished with blue cheese and cilantro and topped with a quail egg. Now THAT is good eating. How can you say no to perfectly cooked meat a top gravy, cheese, and fries? 

Want to be featured for our Fanday Friday? Just use #nomiku on Twitter or Instagram!

Happy eating,
The Nomiku Team

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Sous Vide Wagyu Steak Nigiri

Before we dive into the recipe, Heritage Foods USA has another sweet deal for you Nommers out there!

Go to the Heritage Foods website to use the promo code: PORKPORK. This awesome code will get you a free bone-in pork rack with the purchase of any of the Heritage steaks! Now that’s an unbeatable meatable deal. 

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Makes 15 Nigiri

Cooktime: 1.5 hours sous vide, 20 minutes rice cooking 

Ingredients

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For Steak:

  • 1 Akaushi/Angus strip steak about 5-6 oz (we got ours from Heritage Foods USA)
  • 1 Tablespoon Butter
  • Salt to taste
  • Maldon Sea Salt to garnish

For Sushi Rice:

  • 2 cups Uncooked Glutinous White Rice (sushi rice)
  • 3 cups Water
  • 1/2 cup Rice Wine Vinegar
  • 1 Tablespoon Vegetable Oil
  • 1/4 cup White Sugar
  • 1 teaspoon salt 

For Spicy Shiso Salsa Verde:

  • 5 Shiso Leaves 
  • ½ of 1 Green Jalapeño 
  • ½ cup Extra Virgin Olive Oil
  • 2 Tablespoons Rice Vinegar
  • Salt to taste 

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Steps:

  1. Set up Nomiku water bath and turn temperature to 55°C (131°F).
  2. Seal steak in a zip bag with a tablespoon of butter using the water displacement method. Sous vide for 1.5 hours. 
  3. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Fluff with a fork and let cool.
  4. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. The rice will seem very wet. Keep stirring and the rice will dry as it cools. Set aside.
  5. In a food processor blend together shiso, jalapeno, olive oil, rice vinegar, and salt. Set aside for plating.
  6. Remove steak from Nomiku water bath and chill in a bowl of ice water for 10 minutes or until completely cool. Remove from bag, dry off, and salt generously. Torch or sear (in a heavy pan on high) the skin and fat until brown. Slice very, very thin at a slight angle. Let sit as you make your sushi rice, the oxygen will turn the meat red. 
  7. With wet fingers, form sushi rice into bite size nigiri and drape a thin piece of steak on top, use two pieces if necessary to cover the top of the rice fully. Top with a tiny dollop of spicy shiso and a tiny crystal of Maldon sea salt. Plate and serve!

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A Blueprint for Sous Vide Success

Here’s your Thursday night dinner inspiration for today:

The Blueprint team took their Nomiku for a spin for a staff dinner the other day. The item on request? Sous vide steak! 

They unfortunately didn’t have a cast iron to do a quick sear of the steak after its time in the Nomi-waterbath, but click here to read about the verdict (it was many of their first times eating something sous vide!)

Learn more about The Blueprint and check out their super slick video about the Nomiku here

Happy Thursday! Get your steak on!
The Nom Team

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Sous Vide Vanilla Chai Caramel Cocktail

Makes 12 servings

Cooktime: 4 hours sous vide

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Ingredients: 

  • 1 teaspoon Vanilla Paste (or 1/2 vanilla bean scraped)
  • 1 teaspoon Chai Masala (we use Jaswant’s Kitchen)
  • 1 can Condensed Milk
  • 1 Mason Jar  

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Steps:

  1. Set Nomiku water bath to 85°C (185°F).
  2. Pour condensed milk into mason jar and stir in vanilla paste and chai masala. Mix well. Place in Nomiku water bath and sous vide for 4 hours. The mixture will be rich and caramelized.
  3. Mix into your favorite black tea or use in cocktails. Refrigerate to store. 

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Vanilla Chai Cocktail

How to: 

Steep your favorite black tea in a mug. Add 1 tablespoon of the sous vide vanilla chai caramel and 1 oz of bourbon. Stir and enjoy. 

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Idea People Thinking: Food

If you live in San Francisco, or will happen to be in the Bay Area this Thursday the 25th, come to the Idea People Thinking: Food event, put on by Five Thot

This is the third of a four-part series, bringing together experts in several food-related fields to discuss where the future of food is headed. Included is cofounder Lisa and other amazing food entrepreneurs from the Bay Area. 

Click here to see the event page and for a special discount for Nommers! 

Hope to see you there!
The Nom Team

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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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