Comments on: First Stabs at Sous Vide https://www.saltshaker.net/20140730/first-stabs-at-sous-vide Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 06 Oct 2020 15:29:57 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Plate by Plate: In Like a Loin, Out Like a Lamb https://www.saltshaker.net/20140730/first-stabs-at-sous-vide#comment-246462 Tue, 03 Nov 2015 15:06:55 +0000 https://www.saltshaker.net/?p=12615#comment-246462 […] olive oil, and vacuum seal in bags, side by side, ready for sous vide cooking. Pull out your trusty Nomiku (or other sous vide circulator), and cook the lamb for two hours at 56.5°C/134°F, remove […]

]]> By: The Round-Up, v. 2.0.1.4 https://www.saltshaker.net/20140730/first-stabs-at-sous-vide#comment-236443 Mon, 05 Jan 2015 18:14:24 +0000 https://www.saltshaker.net/?p=12615#comment-236443 […] bought a sous vide circulator, a Nomiku, and have been having fun playing with it at various dinners, as well as experimenting for […]

]]> By: Ode to a Decent Sandwich https://www.saltshaker.net/20140730/first-stabs-at-sous-vide#comment-235610 Fri, 05 Dec 2014 13:29:49 +0000 https://www.saltshaker.net/?p=12615#comment-235610 […] Black olive bread, roasted pork loin, Moroccan cauliflower spread – part of my testing out of my new Nomiku sous vide circulator. […]

]]> By: It’s the shrooms, man. https://www.saltshaker.net/20140730/first-stabs-at-sous-vide#comment-230726 Tue, 26 Aug 2014 14:19:30 +0000 https://www.saltshaker.net/?p=12615#comment-230726 […] button, portobello, oyster, shiitake – roasted in the oven with sprigs of hierbabuena; a sous vide egg topped with sea salt flakes; scattering of fresh fava beans, rocoto chili, hierbabuena leaves and […]

]]> By: Bite Marks #1 https://www.saltshaker.net/20140730/first-stabs-at-sous-vide#comment-230363 Thu, 14 Aug 2014 15:02:12 +0000 https://www.saltshaker.net/?p=12615#comment-230363 […] by my experimenting around with my new Nomiku sous vide circulator, a friend and colleague asked me if I’d show off how it worked a bit and come up with an […]

]]> By: dan https://www.saltshaker.net/20140730/first-stabs-at-sous-vide#comment-230308 Wed, 13 Aug 2014 19:54:47 +0000 https://www.saltshaker.net/?p=12615#comment-230308 In reply to Miles.

For the moment I’m using ziploc bags and using air displacement by submerging them up to just the top and then sealing them. The Nomiku is a sous vide circulator, yes. It works great so far!

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