Feb 17, 2016
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.
Feb 25, 2015
Sous Vide Oil Infusions
Yields 2 Cups
Cook time: 3 Hours Sous Vide
- 2 Cup Olive Oil
- ½ Cup Spices (No Garlic)
- Set your Nomiku water bath to 55°C (131°F).
- 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.
- Can be stored in the fridge for up to two months.
Feb 10, 2015
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
Feb 6, 2015
Giveaway with Dennis the Prescott!
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
Feb 5, 2015
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
- 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
Jan 22, 2015
Sous Vide Sesame Chili Oil
Cook time: 1 hour sous vide
Makes about one 8 oz jar
- 6 tablespoons sesame seeds
- ¼ cup red chili flakes
- ½ cup sunflower oil
- ½ teaspoon sea salt
- Set Nomiku water bath to 55°C (131°F).
- In a small frying pan on medium heat, toast sesame seeds, red chili flakes, and salt until aromatic.
- Remove from heat and set aside to cool. Pulverize sesame seeds and chili flakes with a mortar and pestle or in
Dec 3, 2014
Creamy Sous Vide Pumpkin Pasta
Cook time: 15 minutes
- 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
- In a small saucepan on medium high, warm up 3 tablespoons of butter and sauté the shallots until translucent.
- Add in
Oct 31, 2014
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
Oct 10, 2014
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!
Cook time: 1.5 hours sous vide
- 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
Oct 6, 2014
Sous Vide Cinnamon Apple Ice Cream
Makes 1 Pint
Cook time: 1 hour sous vide
- 1 Cup Whole Milk
- 1 Cup Heavy Cream
- ¼ Cup Sous Vide Apple Cider
- 6 Large Egg Yolks
- ½ Cup Sugar
- 3 Cinnamon Sticks
- Set Nomiku water bath and turn temperature to 85°C (185°F).
- 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