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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

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Sous Vide Peanut Ginger Chicken Wings & Drumsticks

Cooktime: 2 hours sous vide

Serves 5

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Ingredients: 

  • 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

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Steps:

  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.

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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:

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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
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Ingredients:
  • 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 
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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”!

Love, 
The Nomiku Team

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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

Ingredients:

  • 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

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Steps:

  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!

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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

Steps:
  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.

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Tuesday Tip: The Cook-Chill Method


The Cook-Chill method is one of the best practices when it comes to sous vide, as it really helps to ensure super safe and delicious eating!

After chilling, you can use your Nomiku to retherm your food when you’re ready to eat. Temp/Time for chilling and retherming depends on the ingredient—if you’re curious, shoot us an email at Info@Nomiku.com :D

Happy (and safe) Nomming!
The Nomiku Team

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How to Make Sous Vide Pâté

Curious about how to make Pâté using sous vide?

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Well wonder no more! Our friends at Our Daily Brine used their Nomiku to make Pâté de Campagne en Sous Vide and the results are spectacular. 

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Get the recipe here

Happy eating,
The Nom Team

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Monday Nomday: Sous Vide Summer Asparagus and Carrots

Cook time: 35 minutes for asparagus, 60 minutes for carrots

Serves 4 

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Ingredients:

  • 1 lb Asparagus - rinsed
  • 1 lb Carrots - cleaned, peeled
  • 1 tsp Salt 
  • 2 tsp Lemon juice
  • 4 TBSP olive oil
  • Zest of 1 Lemon
  • Salt and pepper to taste
  • Drizzle of extra virgin olive oil to taste
Pesto Ingredients
  • 1 1/2 cup fresh basil leaves
  • 1 tsp garlic confit oil + 1 garlic clove (or 1 fresh garlic clove)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup raw almonds
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 lemon juiced
  • 1/2 lemon zested
  • Salt and pepper

Directions:

  1. Set Nomiku water bath to 84°C (183°F). Fill one bag with carrots, 1/2 tsp salt, 1 tsp lemon juice, 2 TBSP olive oil and seal. Fill another bag with summer asparagus, 1/2 tsp salt, 1 tsp lemon juice, 2 TBSP olive oil, remove air, and seal. Place in water bath. 
  2. In a food processor, combine basil, almonds, parmesan, garlic confit (or garlic), lemon juice and zest. Pulse until smooth. Salt and pepper to taste.
  3. Remove asparagus after 35 minutes and carrots after 60 minutes. Serve with pesto. Top with lemon zest, a drizzle of olive oil, salt and pepper to taste.

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