Tag: cook


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Link: Lisa Q. Fetterman with Nomiku on Sous Vide Cooking

While we may be a little biased, we think sous vide cooking should be in every single home. Forming Nomiku was definitely our first step into making our vision a reality as well as fulfilling a dream of our own to enable every person in the world to make the best food possible. 

Read one of my most recent interviews with Foody Direct to not only get to know … Read more



Sous Vide Oil Infusions

Yields 2 Cups

Cook time: 3 Hours Sous Vide

Ingredients:

  • 2 Cup Olive Oil
  • ½ Cup Spices (No Garlic)

Steps:

  1. Set your Nomiku water bath to 55°C (131°F).
  2. Fill a quart sized zip bag with two cups of oil and ½ cup of your favorite spices or herbs. Seal using the edge of a counter or using the water displacement method. Sous vide for 3 hours.
  3. Can be stored in the fridge for up to two months.
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Learn to Cook Like a Pro

Ever wondered how to break down a ginger root properly? How to give your steak the best sear? Or how about how to sous vide? 

Then check out Salted, an online video academy that has expert chefs teaching you everything you’ll need to know to master the kitchen. Use the code “nomiku” at saltedtv.com and you’ll get three free months of videos! That’s a lot of culinary badass-ery right there. 

It’s a limited-time deal and will expire at the … Read more



Giveaway with Dennis the Prescott!

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If you haven’t checked out Dennis the Prescott yet, then you are robbing your eyes and stomachs of something really amazing.

Besides being a culinary badass, Dennis takes beautiful photos of the gastronomical delights that he makes. That photo above? Oh yeah. That’s his work. He’s been using his Nomiku for quite a while now (that trademark sous vide yolk is the Dennis stamp on a dish), and he wanted to spread the love–just in time for Valentine’s Day!

HOW Read more



Sous Vide Beef Heart Tart

Give your Valentine your heart (tart) this year. It’ll be the tastiest V-day ever. 

Makes two 7” Tarts

Cook time: 24 Hours Sous Vide

Ingredients:

  • ½ Beef Heart – Trimmed and Cubed (about 2.5lbs)
  • 5 Sprigs Rosemary
  • 10 oz. Pearl Onions
  • 1 Tbsp Tomato Paste
  • 8 oz Frozen Peas
  • 8 oz Frozen Carrots
  • 1 print Mushrooms – Mixed
  • 2 cup Beef Heart Jus (from cook)
  • 3 tsp Wondra Flour (AP is fine if unavailable)
  • 1 package Phyllo Dough – Defrosted
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Sous Vide Sesame Chili Oil

Cook time: 1 hour sous vide

Makes about one 8 oz jar 

Ingredients:

  • 6 tablespoons sesame seeds
  • ¼ cup red chili flakes
  • ½ cup sunflower oil
  • ½ teaspoon sea salt

Steps:

  1. Set Nomiku water bath to 55°C (131°F).
  2. In a small frying pan on medium heat, toast sesame seeds, red chili flakes, and salt until aromatic.
  3. Remove from heat and set aside to cool. Pulverize sesame seeds and chili flakes with a mortar and pestle or in
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Creamy Sous Vide Pumpkin Pasta

Serves 4

Cook time: 15 minutes

Ingredients:

  • 1/3 cup Heavy Cream
  • ¼ cup Grated Parmesan
  • 1 cup Sous Vide Pumpkin Puree
  • ½ teaspoon Nutmeg
  • 3 Tablespoon Unsalted Butter
  • 1 large Shallot – fine dice
  • 1 teaspoon Sea Salt
  • 4 servings Pasta, cooked according to packaged instructions
  • Olive oil, Salt, Pepper, Toasted pumpkin seeds, Parmesan, and Cayenne to taste

Steps:

  1. In a small saucepan on medium high, warm up 3 tablespoons of butter and sauté the shallots until translucent.
  2. Add in
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Sous Vide Thanksgiving Turkey

Sous vide turkey is outrageously juicy and delicious. It will be the best bird you’ve ever eaten in your life. But if you need any other reasons as to why to sous vide this holiday here they are:

• Can be cooked up to a week in advance and stored in the refrigerator.

• Open up the oven space other dishes.

• Quicker than roasting a turkey–and safer too. 

• The herbs and seasonings will infuse right into the meat. … Read more



Sous Vide Pumpkin Curry Coconut Soup

Pumpkin is deeply nutritious. Don’t let all of the great vitamins get boiled off. Also, you’ll be surprised at the subtle floral freshness in this velvety pumpkin soup. Let the low temperatures of sous vide reveal a deeper dimension to this fall staple!

Serves 4

Cook time: 1.5 hours sous vide

Ingredients:

  • 1 Small Sugar Pumpkin (about 2.5-3lbs) – cubed
  • 2 Tablespoons Butter
  • 4 Garlic Cloves – smashed
  • 1 Jalapeño – halved & deseeded
  • 1 Teaspoon Curry Powder (we
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Sous Vide Cinnamon Apple Ice Cream

Makes 1 Pint

Cook time: 1 hour sous vide

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Ingredients: 

  • 1 Cup Whole Milk
  • 1 Cup Heavy Cream
  • ¼ Cup Sous Vide Apple Cider 
  • 6 Large Egg Yolks
  • ½ Cup Sugar
  • 3 Cinnamon Sticks


Steps:

  1. Set Nomiku water bath and turn temperature to 85°C (185°F).
  2. In a large mixing bowl, whisk egg yolks, heavy cream, sous vide apple cider, milk, and sugar. Pour into a gallon sized freezer safe zip bag and toss in cinnamon sticks. Seal using the water
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