Tag: Nom Nom Nom

Yuzu Salmon Tartare with Sous Vide Pasteurized Egg Yolk

Cooktime: 1 hour sous vide

Serves 4


  • 1 8oz Sushi Grade Boneless, Skinless Salmon Filet
  • 2 Eggs – room temperature
  • 1 teaspoon Fresh Lemon Juice
  • 1 Tablespoon Yuzu Juice
  • 1 teaspoon Grapeseed Oil
  • 1 Tablespoon Minced Shallots
  • ¼ teaspoon Lemon Zest
  • ½ tsp Toasted Sesame Seeds
  • 1 tsp Salted Capers
  • Salt to taste
  • ½ cup Fresh Watercress


  1. Set up Nomiku water bath and turn temperature to 57ºC (135ºF).
  2. Put eggs into water bath to sous vide for 1
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Turkey meatballs in the making! Great to make a huge batch and then freeze it for lazy days.

2014-06-25 22:53:55 GMTnom nom nom,modernist cuisine,nomiku,turkey,turkey meatballs,sous vide,batch mealRead more


The making of sous vide fish n’ chips. It’s quite satisfying to break down a whole rock cod.

2014-05-31 00:52:55 GMTnom nom nom,dinner,fish,fish friday,food tech,food porn,nomiku sous vide,nomiku,sous vide,rock codRead more

Sous Vide Bavette Steak with Brown Butter and Fingerling Potatoes

The boutique cut “bavette “steak is having a moment.  Food lovers are discovering this once easily dismissed and unloved cheap cut to be absolute heaven when cooked properly. Of course, the simplest way to bring out the best out of this cut is with your Nomiku!

imageSous Vide Bavette Steak with Brown Butter and Fingerling Potatoes

Cook time: 1 hour and 45 minutes sous vide, 1 minute to sear

Serves 4


  • 2 lbs Flank Steak (about four 8-ounce pieces
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Sous Vide Salmon with Potato Galette


This weekend salmon recipe is a complete homecook homage to Jean-Georges by co-founder Bam. There are many subtle Japanese base flavors paired with deliberate french flourishes. We loved the crispiness of the gallette, working with sous vide potatoes, this piece of the meal stood out more than being a side dish. Visually it mimicked the scale pattern on the fish skin and was a play on fish n’ chips.

The salmon is cooked in brine to deeply infuse flavor and … Read more


Pretty to look at and delicious to drink. Rose syrup and champagne are happy friends. It also pairs well with Hendrick’s gin. Recipe.

2014-04-24 12:05:00 GMTrose syrup,rose,thirsty thursday,Nom Nom Nom,Nomiku,sous vide,how toRead more

Mmmmm, tastes like chicken.

No! Frog leg enthusiast reading this are shaking their heads right now because this protein is such a prize. Being amphibious means frog meat has the best of both worlds in texture of land and water. Silky like fish but wonderfully toothsome and great at retaining flavors like wild game, when cooked right, it’ll have your eyes rolling into the back of your head with ecstasy.

And much like wild game, this protein has a very Read more