Tag: howto


Hump Day is hard enough. There’s no reason dinner shouldn’t be easy, simple, delicious, and quick! Just 15 minutes in a bath, sous vide halibut is the perfect antidote to “I don’t feel like cooking tonight!”. 

Get the full recipe here

1473620320952016-07-13 22:19:28 GMTeattender,chef,cooking,howto,recipe,delicious,quick,seafood,fish,halibut,food,foodporn,nom,sous vide,sousvide,nomikuRead more


Monday Nomday: Sous Vide Lobster Torchon

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Cooking time: active time 40 minutes, sous vide 20 minutes

Serves: 4

Ingredients:

  • 2 whole lobster, shelled
  • 3 garlic cloves, peeled
  • 10g Dulse Seaweed
  • Chopped lobster shells
  • 2 tablespoons olive oil
  • 1 cup tomato sauce
  • 4 cups and 4 grams of water
  • 1 gram activa (meat glue)
  • 1 cup of heavy whipping cream
  • 1 stick of Butter
  • Salt & Pepper to taste
  • Garnish: watercress, olive oil

Steps:

  1. Kill lobsters humanely by inserting a knife quickly through the connection between the
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Beautiful, buttery, sous vide Bavette steak in action. Make it for dinner tonight!

2014-05-15 17:58:38 GMTfoodporn,food,foodtech,foodie,how-to,howto,how to,bavette,nomiku sous vide,nomiku,sous videRead more



Thirsty Thursday: Sous Vide Rum-Infused Raisins

Rum-infused Raisins

• 1 ½ cup raisins
• ½ brown sugar
• 2 tbsp butter
• 1 cinnamon stick
• 1 cup spiced rum
Infuse in a Nomiku water bath at 50C for 2 hours. Use the syrup for cocktails and the raisins for ice-cream, oatmeal cookies, or whatever your heart desires!
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Thirsty Thursday: Sous Vide Rum-Infused Raisins2014-04-30 21:40:00 GMTcocktails,thirstythursday,nom,recipe,recipes,how to,howto,syrup,drinks,booze,foodporn,foodie,alcohol,rumraisin,raisin,rum,sous vide,sousvide,nomikuRead more


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Nomiku sous vide recipes in four simple steps!

1. Prep chicken.
2. Seal in bags with butter and herbs.
3. Place bags of chicken in Nomiku water bath at 64°C (147.2°F) for 2 hours. 
4. Pat dry and pan-sear with butter. Salt, pepper and serve.

2014-04-16 21:14:00 GMTchef,cook,cooking,kitchen,howto,recipe,nom,yum,butter,chicken,foodtech,food,foodie,sousvide,nomikuRead more



Monday Nomday: Sous Vide Beets

Sous Vide Beets

Serves 3

Cooking time: 45 minutes

Ingredients:

  • 2 Beets
  • 1 Tablespoon olive oil
  • Thyme
  • Salt to taste
  • Goat cheese (optional)

Steps: 

1. Set Nomiku water bath to 85ºC (185ºF).

2. Peel and quarter beets. Put in bag with olive oil, thyme, and salt. Remove air and seal.

3. Put in water bath for 45 minutes (up to 1 hour).

4. Remove and serve with goat cheese if desired.

Monday Nomday: Sous Vide BeetsRead more


NoshOnIt Makes the Best Sous Vide Chicken with Nomiku

Our friends at NoshOn.It made one of the most delicious sous vide chicken thighs we have ever laid our eyes upon. It looked beautifully tender inside with a nice crispy skin on the outside. Were we licking our computer screens?

No, because that’s kinda gross, but we really wish we were in the test kitchen taking a bite. 

Since you probably weren’t in Nosh’s kitchen taking a bite either, we’re working with them to do a giveaway, so you can … Read more



Tuesday Tip: Hack a “Cooler” Home for Your Nomiku

A little while ago, a photo of a cooler hack with Nomiku got super popular on our Facebook page and Instagram–it was a color-coordinated, practical, and easily-made perfect home for your Nomiku!

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The photo was courtesy of a friend of @mellem_design, a Nomiku supporter who invented the hack. He generously took the time to shoot a step-by-step video tutorial so every Nommer could learn how to hack their Nomiku set-up like a pro! 

This set-up is great, not only … Read more



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Link: How To: Sous Vide With Nomiku

Nomiku cofounder Lisa is featured in today’s Tastemade newsletter, teaching you how to make the most perfect sous vide egg! 

Click to watch the video! Lisa has a future in TV don’t ya think?

2014-03-26 18:20:33 GMTnom,yum,water,yolk,eggyolk,egg,instructions,instructional,howto,tastemade,foodporn,foodie,food,sousvide,nomikuRead more



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Need a little drink to get you through hump day? Try this sous vide Vanilla Bean-Pear Bellini!

Sous vide a Bartlett Pear in a bag with ½ a fresh vanilla bean, and two table spoons of raw sugar at 58C for 2.5 hours. Take out the infused pear, puree it, and add it to some bubbly! 

Voila! Your Wednesday just became awesome.

2014-03-26 16:35:53 GMTkitchen,cooking,howto,chef,recipe,drunk,nom,fun,party,bubbly,champagne,blend,sweets,sweet,sugar,nectar,coconut,drink,drinks,drank,alcohol,hendricks,gin,foodporn,food,foodie,sousvide,nomikuRead more