Apr 25, 2017
Announcing Nomiku Sous Chef Meals: A Letter from Lisa
Hello Nomiku Community!
When we created the first home sous vide immersion circulator we got a lot of questions; “how long am I supposed to cook this for?” and “what can I make?” definitely topped the list. We’d wind up doing individual cooking demos for Nomiku owners in our city and even traveled to the White House to show them how it was done.
Over the years, I’d also rely heavily on sous vide meal prep to get through my … Read more
Apr 21, 2017
Recipe: Sous Vide Summer Asparagus and Carrots
In honor of Earth Day tomorrow, we give you a delicious recipe with ingredients from Mother Nature herself. This post is dedicated to our vegan friends and health enthusiasts alike. It’s easy to use your Nomiku to create delectably appetizing vegetarian dishes. Whether prepared as a side dish or as the main attraction, we think this recipe is so neat you will want to skip the meat! Many people tend to overcook their vegetables without realizing it and by using … Read more
Apr 7, 2017
Food Crush Friday: A Tasty Trio from the Nommunity
Spring is the perfect time for culinary goal-setting. We’re so grateful that we have a dedicated community of professional chefs, home cooks, and foodies who keep us on our toes with new recipes each week. Whether they’re complex, minimalist, or indulgent, we love to see it all.
In honor of Food Crush Friday, we’ve compiled our favorite three recipe sneak peeks from the past couple weeks. We’d like to extend an extra thank you to @julesfood (featured photo above) for … Read more
Mar 23, 2017
Sous Vide Limoncello Recipe
It’s peak citrus season, folks! If you can get your hands on a healthy bundle of lemons, we have the perfect project for you: Homemade Limoncello!
Limoncello might just be the liqueur of the moment. Its history dates back to the early 1900s, but it’s been having its American renaissance over the past few years. Limoncello is a quintessentially Italian product, as it uses just a few quality ingredients to perfection, and it’s the ideal digestif to usher in springtime. … Read more
Mar 8, 2017
Our CEO is Speaking at SXSW!
SXSW 2017 is fast approaching, and our CEO, Lisa Fetterman, is thrilled to be joining the action this year. So if you’re going to be in Austin for the festivities, be sure to check out Lisa’s panel, The Smart Kitchen: Cooking Better with Technology.
The panel will be held from 3:30pm to 4:30pm CST on Saturday, March 11th at The Driskill Ballroom, where Lisa will be joined by Vivian Barad of IDEO and Michael Wolf of NextMarket Insights. … Read more
Mar 3, 2017
Introduction to the Science of Sous Vide
Cooking has always been an act of innovation. If we’d never learned to cook over fire, we’d still be spending most of the day scavenging for digestible raw food. Sure, there are certain foods best eaten raw because certain nutrients, like Vitamin C for example, are unstable under heat. But when we started cooking carbohydrates, proteins, and fats, we unlocked the proverbial Pandora’s Box of nutrition. And as a result, we grew healthier, stronger, and smarter; we became who … Read more
Mar 1, 2017
Sous Vide Eggs Won the Valentine’s Day Recipe Contest
Romantic Sous Vide Eggs Win Big
Thank you to everyone who entered our recent Valentine’s Day Recipe Contest! We received so many excellent submissions, and it was very tough choosing the winner.
But in the end, Slo-Simmered Symbols of Seduction won our hearts (and our tastebuds)! It was submitted by Nomiku community member, Thierry Castro, and includes sous vide eggs, caviar, and heart-shaped cookies. This recipe is perfect for any romantic occasion, such as Valentine’s Day, anniversaries, and special date … Read more