Cooking with cannabis has come a long way in recent years. Talented chefs across the country are teaching classes featuring the best techniques, and there is even a massively popular website dedicated completely to the fine art.
The folks at Nomiku are taking infused foods to a whole new level with their wifi enabled sous vide cooking contraption. Sous vide, the ‘method of cooking vacuum-sealed food in a controlled low-temperature water bath,’ has been the secret to success among the world’s top chefs for years, but now the secret is out.
We caught up with the face of Nomiku, Monica Lo, to get the scoop on exactly how Nomiku is helping at home chefs create tasty, perfectly cooked infused meals.
How does Nomiku use technology to simplify sous vide cooking?
Since the dawn of man, we’ve tried to harness the power of heat to cook. With Nomiku and the sous vide technique, you can manipulate heat to the 0.01ºC. You will be able to cook a steak to a perfect medium-rare, top-to-bottom, without running the risk of overcooking. You can cook a beautiful jewel-toned salmon that teeters the line of sashimi yet still remains flaky. You can even use this precise heat control to extract THC into butters and oils to make cannabis edibles and tinctures.
How/where did you first become interested in sous vide cooking?
There’s so much you can do when you have ultra precise heat control. In high school, I watched my dad hack together a sous vide device using our rice cooker so we could make custard-y, slow-cooked Japanese onsen eggs. There were wires everywhere and I was scared we’d burn the house down. Fast forward a few years later to the first Nomiku Kickstarter. The Nomiku device was compact, portable, and can clip onto any pot. My dad and I thought it was so cool—we had to get it! I started posting photos of the food I made on Instagram and I got hired by the Nomiku team soon after!
Are there any plans to incorporate a cannabis recipe section to the Tender App or EatTender.com?
Tender is a really great platform for crowdsourced sous vide recipes. I have my “sous weed” canna-butter recipe published and someone else posted recipe for a sous vide pot brownie. Tender itself is just a free forum for submitting amazing, delicious recipes, so if they include cannabis or they don’t, we’re happy to see them!
Nomiku In Action
How do you envision Nomiku revolutionizing cannabis cooking at home?
Sous vide with the Nomiku is truly a “set it and forget it” experience and there’s absolutely no smell because you’re cooking underwater. Since THC will bind to butters, oils, fats, sugar, and alcohol—you can add all your ingredients to a jar or zip-seal bag, drop it into the water bath and just walk away.
I recently did a cooking demo with Cannabis Chef Payton Curry at the ComfyTree CannaBazaar in D.C.. After the class, a man came up and gave me the world’s biggest hug. He said the sous vide method could help revolutionize the way caregivers work—instead of being tied to the stove making medical marijuana tinctures for patients, they can set it, leave, and actually focus on caregiving. It can also allow anyone suffering from a certain medical condition an at-home resource to treat their symptoms.
While Nomiku was made for sous vide cooking, the applications of just general heat control are well-suited for cannabis cooking. And with our WiFi Nomiku coming out, I think the process will only get easier.
Does Nomiku have a place in large-scale cannabis edibles manufacturing?
I believe it does! I’m envisioning fancy cannabis pop-up dinners, chocolate tempering for medicated truffles, THC infused beverages, and tinctures for children with uncontrollable epilepsy. From edibles to medicine, the possibilities are endless.
What is your favorite cannabis recipe to cook using Nomiku?
I love the basics—the canna-butter, the weed ghee, and the honey pot. Once you have those made, you can use it as the base for all your cooking needs. I also love a tender medicated sous vide salmon or a Bloody Mary Jane.
Cannabis dishes made with Nomiku