This week has been a particularly busy week for me in terms of work and events, in the best way possible. Last night, I went to the book release party at Omnivore Books for Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, written by my friends Lisa Q. Fetterman, Monica Lo, and Meesha Halm, along with Chef Scott Peabody (formerly of Bouchon Bakery in NYC). I met Lisa a few years ago when her company was in the middle of gathering funding on Kickstarter for a WiFi compatible version of their home sous-vide circulator. Their story is really awesome: food-loving girl meets astrophysicist boy, they invent one of the first home version sous-vide circulators out there – and today, they are manufacturing their awesome product right here in San Francisco (USA made, hooray!).
I’ve been using my Nomiku circulator off and on for the past couple of years, but admittedly, the hardest part for me has been figuring out what recipes to follow. I’d resorted to pinging Lisa for tips (“What temperature do I do duck breast again?”), or trying to Google a recipe that sounded promising, but with the release of their new book, I can stop the madness. I’m so proud of the team that put this together, and I wanted to wish them a huge congratulations on this awesome achievement!
If you want to purchase one of these fabulous machines, visit Nomiku’s website.