Make this Summer a Sous Vide Summer



summer

 

When you cook sous vide, you have the most tender, consistently good meals you’ve ever tasted! But taste alone isn’t what is making this style of cooking popular in homes across the country. Sous vide is easy, creating a lifestyle that is best described as “sous vide and chill.”

Gone are the days of using dozens of pots and pans, and spending countless hours of standing over the stove preparing a meal. Nomiku does all the work, giving you more time to enjoy with friends and family.

This summer, Nomiku is all you need. And its EatTender app, the perfect accompaniment. The smartphone app literally has a meal for every occasion – from casual cookout to dinner party under the stars.

No matter the meal you plan — hot dogs, hamburgers, ribs and wings, or event that perfect refreshing drink — make it a sous vide summer.

To kick off sous vide summer, we’re sharing a few of our favorites to make your Fourth of July tasty, fun and carefree.

Beer Sausage with Caramelized Onions

summer

Sous vide time: 1 hour

Yields: 6

Ingredients

– 6 Pork sausages- raw

– 1 Large red onion – thinly sliced

– 2 TBSP butter

– 12 oz American pale ale (we use locally SF made Mosaic Pale Ale from New Normal Brewery)

– 1 TBSP brown sugar

– Salt to taste

– 6 hot dog buns – toasted

Method

  1. Set up Nomiku water bath and turn temperature to 60°C (140°F).
  2. In a large skillet on medium heat, melt butter and add onions with brown sugar and salt to taste. Cook until onions are brown (around 20 minutes), turn the heat down low and add 12 oz of pale ale. Simmer for 5 minutes and let cool.
  3. Prepare your gallon sized zip bags or vacuum bags and place three sausages in each. Divide the beer sauce and caramelized onions evenly in half between the two bags.
  4. Remove air using the water displacement method to seal or a vacuum sealer and then sous vide at 60°C (140°F) for 1 hour. Take care that the sausages are not overlapping each other.
  5. After an hour, remove bag from water bath and separate the sausages from onions. Fire up your grill or cast iron.

Nom tip: Give the sausages a nice little char and serve on a bun with your favorite condiments and the reserved caramelized onions on top. For an extra kick, try spicy mustard!

Sous Vide Artichoke w/ Citrus Mascarpone

summer

Sous vide time: 1 hour

Yields: 4

Ingredients

– 4 Artichokes

– 1 Sweet Lime or Meyer Lemon

– 1/4 Cup Mascarpone

– 1/4 Cup Kosher Salt

– 4 Cups Water (more if needed)

– Handful Micro cilantro (or Chopped Cilantro)

– Extra Virgin Olive Oil

– Finishing Salt (like Omnivore Salt)

Method

  1. Set up Nomiku water bath and turn temperature to 85°C (185°F).
  2. In a large bowl pour in 4 cups of water and 1/4 cup kosher salt. Quarter the artichokes and soak in salt water, add more water if needed to cover the quarters.
  3. Zest the sweet lime or Meyer Lemon and set both aside. Cut citrus into wedges.
  4. In a zip bag or vacuum bag add artichokes with 4 wedges of citrus and a drizzle of olive oil, seal zip bag using the water displacement method or seal the vacuum bag according to vacuum machine instructions. Sous vide for 1 hour. Gases might release from artichokes that make the bag float, add a heavy heat safe object to wedge down the bag as needed.
  5. Remove artichokes from water bath after 1 hour. Char the artichokes on a grill, very hot cast iron pan, or blow torch to get the nice char marks.
  6. In a small bowl, mix Mascarpone with cilantro, citrus zest, 1 tsp citrus juice. Serve the artichokes with the rest of the citrus wedges and generous drizzle of olive oil.

Nom tip: When selecting the perfect artichoke, go for density. Artichokes that are old are lighter; the heavier they are, the more fresh it is.

Sous Vide Mint and Bourbon Infused Watermelon

summer

 

Sous vide time: 30 minutes

Yields: 4

Ingredients

4 watermelon wedges – 1 in thick

½ cup mint leaves – bruised

2 oz bourbon

4 tbsp simple syrup

Method

  1. Set your Nomiku water bath to 50ºC (122ºF).
  2. In a quart sized zip bag, add one watermelon wedge with 1/2 oz bourbon, a couple of mint leaves, and 1 tsp simple syrup. Do it for all 4 slices.
  3. Seal using the water displacement method and cook for 30 minutes.
  4. Take bags out of the water put them in an ice bath to cool. Once chilled, store in fridge or freezer for at least 30 minutes before serving. This recipe can be made a day in advance.

Nom tip: How to tell if a watermelon is ripe? Look for the yellow splotch. This is from their time on the ground. The more creamy yellow it is, the more ripe.

Sous Vide Meyer Lemon and Strawberry Profiteroles

summer

Sous vide time: 1 hour 20 minutes

Yields: 30

Ingredients

Ice Cream Custard Base

– 8 Egg Yolks

– 1 Cup Granulated Sugar

– 1 oz Honey

– 1 Pint Whole Milk

– 1 Pint Heavy Cream

– Zest of 2 Meyer Lemons

– 2 Vanilla Pods, Split and Seeds Scraped

– Pinch of Salt

Strawberry Jam

– 1 Cup Granulated Sugar

– 1/4 Cup Meyer Lemon Juice

– 2 TBSP Tapioca Starch

– 1 cup Strawberries, Stems Removed

Pâte à Choux

– 1 Cup Water

– 1 Stick Butter

– 1 tsp Kosher Salt

– 1 TBSP Granulated Sugar

– 1 Cup All Purpose Flour

– 4 Large Eggs

Method

Ice Cream

  1. Set up Nomiku water bath and turn temperature to 85°C (185°F).
  2. Whisk egg yolks, sugar, and honey together until thoroughly combined. Whisk in milk, then cream, then all remaining ingredients.
  3. Seal in a zip bag using the water displacement method.
  4. Sous vide for 1 hour, then remove and refrigerate at least 6 hours, or overnight.
  5. When ready to freeze, pass custard through a strainer to remove vanilla pods and large pieces of zest.
  6. Freeze custard base according to ice cream machine’s instructions.
  7. Once the ice cream has solidified, while the machine is still running, gradually pour in the strawberry jam (steps below) to form a swirl. Turn off before the strawberry is fully incorporated. Stores in freezer for up to 2 months.

Strawberry Jam

  1. Set up Nomiku water bath and turn temperature to 95°C (203°F).
  2. Whisk together sugar, lemon juice, and tapioca starch until no visible lumps remain.
  3. Using a potato masher or fork, break up the strawberries into the sugar mix to form a coarse purée.
  4. Seal mixture in a zip bag using the water displacement method, sous vide for 20 minutes. Remove from water bath and cool.

Pâte à Choux

  1. Preheat oven to 375°F.
  2. In a medium sauce pot, bring water, butter, salt, and sugar to a rolling boil.
  3. Add flour all at once and mix in (still on medium heat) using a wooden spoon or spatula.
  4. Once a solid dough has formed, turn heat down to low and cook 1 minute more, stirring to remove any remaining lumps of flour.
  5. Transfer dough to a large mixing bowl or stand mixer.
  6. Continue to mix the dough 1-2 minutes more, until hot to the touch (but not burning)
  7. Add eggs one at a time, incorporating each egg fully before adding the next. Finished pâte à choux will be glossy and fall slowly from a spoon when lifted.
  8. Transfer dough to a piping bag with a 1/2 inch pastry tip (or cut a 1/2 inch opening in a disposable bag)
  9. On a greased baking tray, pipe dough into mounds of 1 1/2 inch diameter, leaving that same width between each (yields 30).
  10. Bake for 30 minutes, checking after 25. The choux puffs are done when golden brown and crispy. Cool completely on the sheet tray.
  11. To assemble profiteroles, cut each puff in half latitudinally, then fill with a scoop of the ice cream. Serve immediately.

Nom tip: For fresh strawberries, try your local Farmer’s Market and keep them in your fridge’s crisper until ready to use.





Tags: cocktails, desserts, holiday recipes, pork, recipes, vegetables.