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
Feb 23, 2017
Sous Vide Tom Collins Cocktail Recipe with Meyer Lemon
From Silly Libel to Serious Libation
What began as a super lame joke in 1874 is now a classic cocktail of great notoriety. A Tom Collins is a gin cocktail made with lemon juice, sugar, and soda water. When the joke was all the rage in New York and Philadelphia, it went something like this:
Prankster (P): Dude, do you know a Tom Collins?
Butt of the joke (B): Can’t say that I do.
P: Well, you should. This guy … Read more
Feb 14, 2017
Delectable Date Night Sous Vide Lamb
One, Lean Flavorful Rack of Lamb
Chocolate and lamb, while an unlikely pair, make for a truly delectable Valentine’s dish. Inspired by authentic Mexican mole, our recipe for sous vide rack of lamb features a chocolate chili glaze. The sweet, savory glaze offsets the lamb’s traditional ‘gamey’ flavor, and the unique chemical properties of the chocolate help build a veritable bridge between the lamb and the mint garnish.
Prep time: 15 minutes
Sous vide time: 2 hours (or up to … Read more
Feb 13, 2017
Sous Vide Artichokes for Valentine’s Day
Winning their Heartichokes
The height of artichoke season is upon us! Mid-February in California, where nearly all of America’s ‘chokes’ flourish, is prime time for these fussy, unopened flowers. When their leaves eventually open, they are a beautiful, bright lavender color. The only edible part of the artichoke, however, is its heart.
Feb 7, 2017
Teriyaki Sous Vide Chicken Wings Recipe
Wing It On Weekdays
This easy recipe for teriyaki chicken wings features a savory sauce produced by the sous vide process itself. When the sauce is reduced, it makes for a gelatin-rich, glossy, lip-smacking glaze. Consider pairing these wings with BBQ pork ribs for the ultimate appetizer array. If you have any recipes you think would be great crowd-pleasers, feel free to leave us a comment on this post.
Prep time: 20-30 minutes
Sous vide time: 2 hours (or up … Read more
Feb 1, 2017
Sous Vide Pork Ribs for the Win
Sous vide pork ribs, the food of champions. To prepare for the big game in Houston this weekend, we put on our chef hats and pondered the most amazing rub and BBQ sauce worthy of this cut of meat. Our Executive Chef, Scott Peabody, busted out one of his very favorite pantry ingredients, canned chipotle peppers in adobo, just for the occasion. They’re packed with unbelievable smoky, spicy flavor. If you’re not a fan of too much heat, you … Read more
Feb 1, 2017
Sous Vide Cocktails for Sunday Night Football
Kickoff Game Day with a Lemon Drop
When life hands you lemons, find your highball glasses and make the darling of mixed libations: a vodka cocktail infused with caramelized lemons. The average bar makes this sweet concoction with bottled lemon juice, citrus vodka, and triple sec, but the true connoisseur uses fresh ingredients and experiments with new ways to elevate the flavor while preserving the drink’s delicate balance.
This Sunday night, use the sous vide technique to infuse your vodka … Read more
Jan 30, 2017
British-Style Fish and Chips Part 2
Fish and Potatoes, a Friendchip for the Ages
Now that you know how to make beer-battered sous vide fish, it’s time to add sous vide chips, the second part of this dynamic duo, to the mix. We use russet potatoes for this recipe because they’re very absorbent and starchy. They stay soft on the inside and crisp beautifully on the outside when you deep-fry them in canola or other vegetable oil.
Both the French and the Belgians claim credit … Read more