Text

Yuzu Salmon Tartare with Sous Vide Pasteurized Egg Yolk

Cooktime: 1 hour sous vide

Serves 4

Ingredients:

  • 1 8oz Sushi Grade Boneless, Skinless Salmon Filet
  • 2 Eggs - room temperature
  • 1 teaspoon Fresh Lemon Juice
  • 1 Tablespoon Yuzu Juice
  • 1 teaspoon Grapeseed Oil
  • 1 Tablespoon Minced Shallots
  • 1/4 teaspoon Lemon Zest
  • 1/2 tsp Toasted Sesame Seeds
  • 1 tsp Salted Capers
  • Salt to taste
  • ½ cup Fresh Watercress

Steps 

  1. Set up Nomiku water bath and turn temperature to 57ºC (135ºF).
  2. Put eggs into water bath to sous vide for 1 hour. While the eggs are cooking. Put two tartare plates or bowls into freezer to chill.
  3. Prep the salmon by thinly slicing the filet lengthwise into 1/8” long strips and then cube them. Place cubed salmon into a mixing bowl. Add shallots, yuzu juice, lemon juice, lemon zest, grape seed oil, shallots, and pinch of salt. Toss to combine. Refrigerate until ready to serve.
  4. To serve, take the bowls out of the freezer and lay down some watercress. Spoon on some salmon tartare and make a little dip in the center to hold the sous vide yolk. Remove the eggs out of the water bath and crack into a separate bowl - carefully remove whites and spoon each pasteurized yolk onto the tartare. Garnish with salted capers and toasted sesame seeds.

Text

Sous Vide Rack of Lamb

Cooktime: 2 hours sous vide

Serves 4

Ingredients:

  • 1 (8 bone) rack of lamb - trimmed and frenched
  • 2 sprigs rosemary
  • 2 tablespoons butter
  • Salt and pepper to taste

Steps:

  1. Set up Nomiku water bath and turn temperature to 57ºC (135ºF).
  2. Seal rack of lamb in a gallon sized zip bag with rosemary and butter. Seal, remove air with the water displacement method. Submerge in water bath for 2 hours. Remove from water bath and dry off with a paper towel.
  3. Blow torch until brown on the outside. If blow torch is unavailable, pan sear on high with a tablespoon of butter until brown, around 1 minute per side.
  4. Season with salt and pepper
Text

Thirsty Thursday: Sous Vide Kata Cocktail

Recipe adapted from The Cocktail Lab

Cooktime: 1 hour sous vide

Makes 6 shots

Ingredients:

  • 1 cup Dry vermouth
  • 1 cup Gin
  • 1 cup Basil 
  • 1 cup Shiso 
  • 2 Quart sized zip baggies
  • Small Shiso leaves for garnish 

imageSteps:

  1. Set Nomiku water bath and turn temperature to 50°C (122°F).
  2. In one zip bag,  add vermouth and shiso, remove air, and seal.
  3. In another bag, add gin and basil, remove air, and seal.
  4. Cook both bags sous vide for 1 hour. Remove from water bath and let cool. Strain the shiso and the basil from the alcohol. 
  5. In a shaker filled with ice, pour 1 oz basil-infused gin and 2 teaspoons shiso-infused vermouth. Stir gently. Strain into a small shot glass or sake cup. Garnish with a small shiso leaf. 

image

Text

No-Bake Sous Vide Cheesecake

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

Steps:

  1. Set up Nomiku water bath and turn temperature to 77ºC (170ºF).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Text

That’s the Spirit!

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

imageBut 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!

Happy drinkin’,
The Nom Team

Text

Tuesday Tip: Thaw It Out

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.

Enjoy!
Nomiku

Text

Sous Vide Bacon Wrapped Hard Cider Hot Dog

Cooktime: 1 hour sous vide

Serves 6

Ingredients:

  • 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

image

Steps:

  1. Set up Nomiku water bath and turn temperature to 60°C (140 °F).
  2. 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.
  3. 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. 

image

Text

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

Ingredients:

  • 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

image

Steps:

  1.  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.
  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.

image

Text

Sous Vide Caramelized Salty Dog Cocktail

Cooktime: 1 hour sous vide

Makes 4 cocktails

Ingredients:

  • 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

imageSteps: 

  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.

image

Text

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