Get Your Picnic on Sous-Vide-Style

Picnic Sous-Vide-Style!

Sous vide is genius. It’s a style of cooking that can be used for any course – appetizers, entrees, desserts – even salads can be prepared sous-vide-style. The Nomiku Eat Tender community has thousands of recipes for delicious dishes that deserve to be on both white linen clad tables and picnic blankets.

Since July is National Picnic Month, we wanted to offer you some different dishes you can bring along for a beautiful retreat in nature. Your standard sub sandwich is an easy go-to that you can save for another day. Let’s have fun and try something new.

Pack a scrumptious appetizer, pack a pitcher of your favorite sous vide infused beverage, go bold on a big salad or ribs, and bring a sweet treat. The sky’s the limit! Bring a blanket, cozy up under a tree and stare into the blue sky of summer.  We’ve got your picnic perfect menu planned. Just make sure to bring plenty of cooling packs – you don’t want any of this delicious goodness spoiled.

Mix and match some of the dishes below with your picnic favorites.

Sous vide curried chicken salad

Appetizer: Curried Chicken Salad


  • 4 Chicken breasts
  • 2 Tbsp Curry powder
  • 2 Tbsp Turmeric
  • 1 Tbsp Coriander seeds
  • ½ Head of garlic – chopped
  • 2 Tbsp Butter
  • 2 Tbsp Kewpie mayo
  • ¼ cup Plain yogurt
  • 1/3 cup Golden raisins
  • 4 Endives
  • Salt and pepper
  • Chives and chive blossoms (optional garnish)


  1. Set Nomiku water bath to 60°C (140ºF).
  2. Put chicken breasts in a bag with curry powder, turmeric, coriander seeds, butter, and chopped garlic. Vacuum seal. Place in bath for 2 hours.
  3. Remove chicken from bag and pat dry. Quickly torch or sear chicken on a cast iron with a little butter or oil until the skin is a light golden brown.
  4. Chop up chicken into small cubes and mix in Kewpie mayo, yogurt, and golden raisins. Salt and pepper to taste. Let cool.
  5. Peel apart endive leaves to create spoons for the chicken salad. Fill the leaves with chicken salad and garnish with chives and chive blossoms for a pop of color.

*Nom tip: the crisper the endive, the better it is for holding. Just look for even coloring – eliminates bitterness

Pork Cheek Sous Vide salad

Entree:  Pork Cheek Salad



  • Pork cheeks skinned 1lb to cook
  • Bacon or duck fat 1 1/2 tbs


  • Kale 1 cup
  • Red cabbage 1/3 cup
  • Brussel sprouts, shaved or sliced thin. 1/3 cup
  • EVOO 2 tbs
  • Lemon and lime juice 1/2 tbs ea
  • Omnivore salt to taste ~ 1 tsp
  • Cilantro or micro cilantro as a garnish

Pico de Gallo

  • Yellow onion 1 medium, diced
  • Tomatoes 5 medium diced
  • Jalapeño 1, remove seeds and ribs for less heat, diced
  • Cilantro 1 handful of leaves chopped fine


  1. Vacuum seal the pork with the fat and place in the pre-heated Nomiku (62.0C for 72 hrs)
  2. When done remove from the bag and place the pork AND its juices in a skillet on medium for ~ 6 min or until the juices and rendered by 1/2. At this point you can add BBQ sauce, or any other seasoning you wish. Taste before adding salt. Break up the cheeks as they render with a fork.
  3. Place the rendered cheeks on a foil lined baking sheet and place in the oven on broil for ~3-4 min to crisp.
  4. Combine the salad ingredients in a bowl.
  5. Season the salad with the EVOO, lemon and lime juice.
  6. Add the pork on top of the salad and form a bowl in the center of the meat.
  7. Place the pico de gallo in the center of the pork.
  8. Season with the Omnivore salt and garnish with cilantro.

*Nom tip: use cilantro as a garnish, not a core ingredient. It should offer color and not overwhelm the taste.

Sous vide lemon curd

Dessert:  Lemon Curd


  • 3 Meyer lemons, zested then juiced
  • 1/2 cup lemon juice (from the 3 lemons)
  • 1/2 cup raw honey
  • 1/3 cup ghee or butter, melted
  • 4 eggs
  • 1-inch fresh ginger, grated on microplane
  • pinch of sea salt


  1. Zest lemons using microplane or vegetable peeler (make sure to avoid white pith.)
  2. In a food processor, add zest, honey and grated ginger, pulsing first then process until zest is combined.
  3. Next, add melted ghee/butter and process.
  4. Then add in eggs, one at a time until combined.
  5. Finally, add lemon juice and sea salt and process until just mixed.
  6. Fill sterilized canning jars with lemon curd and place lid on. Submerge in water bath and cook at 79°C for 40 minutes.
  7. Gently whisk the curd to stir and then reseal jars.
  8. Let jars cool to room temperature before storing in the refrigerator.

*Nom tip: bring a fresh batch of blueberries or blackberries for dipping or garnish. Lemon curd is perfect for summer. It cleanses the palate and tastes like happiness.