Nov 12, 2017
Create a new tradition: Meet the juiciest Thanksgiving Turkey
One of the most dreaded parts of Thanksgiving is being the one that is tasked with making the turkey. It usually means hours of advanced planning, early morning prep work, watching and worrying that someone will think it is too dry.
If you are ready to say goodbye to most of those worries, you are ready to try our Sous Vide Thanksgiving Turkey recipe.
Some families will stick with Norman Rockwell image of carving a brown turkey at the … Read more
Nov 26, 2015
Sous Vide Candied Yam Whiskey Sour
The produce savvy among you may leap on the fact that sweet potatoes and yams are actually two different things—the former being a member of the morning glory family native to the Americas, the latter a completely unrelated family (kin to grasses and lilies) hailing from the Old World. Despite that, in the U.S. both names are applied interchangeably to the orange-fleshed New World native, and since the standard name “candied yams” just has a nicer ring than “candied sweet … Read more
Nov 16, 2015
Sous Vide Turkey and Wild Rice Soup
If you’re not from the Great Lakes area, wild rice might sound like some sort of risqué Uncle Ben’s product, but relax, it’s totally SFW. The name is a bit misleading, since it’s mostly cultivated these days, and isn’t closely related to rice at all (fun fact: the French term for it translates as “crazy oats”—woo!), but labeling aside, it’s a grain worth knowing. Not only does it have a delicious nutty flavor and pleasant chewiness, it’s a nutritional powerhouse … Read more
Nov 27, 2014
Wishing you all a very happy, delicious, and love-filled Thanksgiving!
Your support this year has really been astounding and as we’ve said so many times before–we wouldn’t be where we are without you.
Know that while the Nomiku team is at their respective homes chowing down, we’re each thinking about how incredibly grateful we all are for all we’ve been able to build–from products to community–because of you.
With gratitude always,
The Nom Team
Nov 26, 2014
Sous Vide Coffee Cardamom Bitters
Makes 1/3 cup
Cook time: 2 hours sous vide
- ¼ cup Coffee Beans (we used Sightglass)
- ½ teaspoon Black Peppercorns
- 6 Green Cardamom Pods
- 1/3 cup Dark Rum
- Set up Nomiku water bath and turn temperature to 50°C (122°F).
- Put all ingredients into a zip bag and seal using the water displacement method. Sous vide for 2 hours.
- Remove from water bath, strain, and keep in a small bottle. Store in a cool place. Use in your
Nov 26, 2014
Leftover Sous Vide Thanksgiving Turkey Sandwich
Cook time: 20 minutes sous vide retherm
- ½ Sous Vide Turkey Breast
- 2 Tablespoons Leftover Sauce (like harissa, cranberry sauce, or aioli)
- 4 pieces Romaine Lettuce – washed
- Handful Sprouts (we used onion sprouts)
- ½ Avocado – sliced
- 2 slices Provolone
- 4 slices Whole Wheat or Hearty Whole Grain Bread
- In a Nomiku water bath, re-therm sous vide turkey breast at 55°C (131°F) for 20 minutes.
- Take breast out once fully warmed and slice thinly.
Nov 26, 2014
Leftover Sous Vide Turkey Noodle Soup
Cook time: 20 minutes to retherm sous vide
- 1 ½ Leftover Shredded Sous Vide Turkey (we used one from Heritage Foods USA)
- 8 cups Turkey Stock
- 4 Garlic Cloves, minced
- 1 medium Onion, chopped
- 2 medium Carrots, diced
- 3 Celery Ribs, halved and diced
- 4 sprigs Thyme
- 8 oz Egg Noodles or Fusilli Pasta
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- Kosher salt and fresh Cracked Black Pepper
- In a Nomiku water bath, re-therm sous
Nov 25, 2014
Here’s What to Cook for Thanksgiving
All of our favorite sous vide Thanksgiving recipes all in one handy place to get your feast on! Happy Thanksgiving!
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 … Read more
Nov 24, 2014
Leftover Sous Vide Cranberry Sauce Grilled Cheese
Cook time: 10 minutes
- 2 Slices Hearty Whole Wheat or Multigrain Bread
- 1 Tablespoon Butter – room temperature
- 2 slices Sharp Provolone
- 1 tsp Sous Vide Cranberry Sauce
- Warm up a hot cast iron skillet on medium high.
- Butter all sides of both slices of bread generously. Put both slices of bread on the skillet to toast.
- Flip once one side is toasted and add cheese on top of one slice with a teaspoon of cranberry