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Nomiku makes it easy to cook food perfectly every time with low temperature 'sous vide' cooking
Versatile: Clips onto any pot you own to turn it into a precisely controlled water bath
Extremely easy to use: just turn the knob to set the water temperature
Compact: The size of a hand blender; Stores away easily in a drawer, or stands on your counter
Powerful and safe: the most powerful home immersion circulator, ETLus safety approved
Product Built to North American Electrical Standards
Unless otherwise indicated, this product is manufactured for North American electrical standards and is intended for use in the United States and Canada.
$303.18
& FREE Shipping. Details
Temporarily out of stock.
Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we ship the item.
Ships from and sold by Amazon.com.
Gift-wrap available.
Frequently Bought Together
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Ever wonder why restaurant dishes are so hard to replicate? Top chefs use a secret weapon called sous vide and Nomiku brings it to your home
Sous vide uses exact science to craft consistently delicious dishes to precise doneness, intensify flavor, and create textures you can’t get in any other form of cooking. Steak becomes magically medium-rare from edge to center. Sous vide eggs cooked in various temperatures will yield a variety of yolk textures, from ones that are like a sauce to others that are like a golden custard. And when vegetables are sous vide, they retain more of their vitamins and nutrients and taste fresh – without losing any of their toothsome texture.
Heat is the secret ingredient
Once you can harness heat, the possibilities are endless. Create cocktail infusions in mere hours, a silky ice cream base, or use Nomiku to safely pasteurize your foods. The best part is that you can do all of this without a vacuum sealer. Simply use the “water displacement method”, which utilizes the natural barometric pressure of water that turns any food-safe zip plastic bag into the perfect container for sous vide.
Using Nomiku to sous vide
Nomiku makes it incredibly easy to cook sous vide. Simply fill a pot with water, clip on Nomiku, and plug it in. Set the temp of the water bath by turning the knob and Nomiku does the rest. Water quickly heats and circulates to temp. All you need to decide is what to cook.
What to cook first?
Proteins do especially well when done sous vide. Sous vide steaks rival those at the best steakhouses. Simply sous vide at 57°C (134.6°F) for 1 hour per inch thick and transform a chuck steak into filet mignon. For something quick, sous vide salmon at 52°C (125.6°F) and after 20 minutes, you’ll come back to a silky salmon that melts in your mouth.
Nomiku at a glance
The smallest circulator ever, Nomiku weighs in at just 2.5 pounds. And while small, Nomiku is mighty, heating up water to temp quickly with 1150W of power. Nomiku is also safety-certified by a third-party testing laboratory and comes with a one-year limited warranty.
Setting up is easy
Take Nomiku out of the box and clip it to a pot. Fill up the pot with water above the “min” line but not above the “max” line. Touch the screen to turn it on and turn the knob to adjust the temperature. To toggle between °C and °F, simply tap the screen. Press the screen down for 3 seconds to power down Nomiku.
What vessel to use?
A pot you already own with a height of at least 8 inch can make a perfectly good water bath for your Nomiku. We also recommend 12 quart containers that are made from polycarbonate (PC) but NOT from polypropylene (PP). Containers made from PP are good for storage and not for hot liquids.
Your sous vide concierge
You can check us out on our blog, Facebook, Instagram, Twitter, and Pinterest to see what we’ve been up to in our test kitchen, connect with other Nomiku users, and get inspiration for your next sous vide adventure! We are at your service if you have any questions.
What’s in the box?
Besides the Nomiku Sous Vide Immersion Circulator, an instructional manual is included along with a detailed sous vide primer. The primer is filled with delicious starter recipes, best practices, and tips to have the best sous vide experience possible.
After using this product for only two months, I would sooner go without a microwave, a stove-top, or an oven. I have experimented with every cut of meat, tough to tender, beef tongue to salmon and I am amazed with the results. It really is like an iPhone for the kitchen in how quickly it has become indispensable.
Warning: you will have to start buying quart and gallon size ziplock bags in bulk.
You will never overcook fish or chicken again.
I had stopped eating chicken breasts because they were so dry. (I tended to overcook them out of safety concerns)
Chicken breasts, 140 degrees for 45 minutes and it is now a staple again. I will cook 6 of them for salads/lunch on Mondays for the week, and keep them in the bags in the refrigerator.
An 8 oz portion of Sockeye Salmon straight from the freezer into a 108 degree bath for 24 minutes was divine.
My latest, the cheapest cut of beef from Foods, 136 degrees for 48 hours. It tasted like Filet Mignon. I have pictures.
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16 of 16 people found the following review helpful
I received mine through the kickstarter project and love it. Simple, easy to use and very accurate. Also doesn't take up much space when compared with a full size unit that comes with the built in container. I already have lots of pots, so just need the heater.
I just wish more recipes were included with the included manual!
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10 of 10 people found the following review helpful
I am in love with my Nomiku. Putting cheap knockoffs aside, *coughANOVAcoughcough* the attention to detail that went into designing this circulator really shines through. As someone who has used immersion circulators for years in restaurants (back when home sous-vide cookery was still but a hazy pipe dream), I was immediately impressed by just how slick and portable this gadget is. If you want to keep a circulator in a backpack without looking like a terrorist on the subway (I do!), this is the one for you. Beyond the fact that it's easy to carry around and store, the Nomiku is wonderfully functional. Firstly, the design of the clip together with the weight and balance make for perfect versatility when attaching to pots. Another thing you'll notice right away is how straightforward and easy to use it is. I was also really floored by how fast the unit heats water; for something this small, it really takes no time for this baby to get cooking. I could keep rhapsodizing about how great this product is, but I'll keep it brief and mention something that isn't obvious from looking at it: the support and interactivity you'll get from the company are just awesome. Go to Nomiku.com and see for yourself. No doubt the years will spawn many imitators, but when one day circulators are as common as microwaves, I'd place my bets on the Nomiku remaining the top of the line.
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Nomiku has become a staple in our kitchen, especially when it comes to cooking tougher and leaner cuts of meat. We’ve used Nomiku to cook several things, but my favorites have been 72 hour brisket and short ribs, and a 12 hour flank steak. The meat is tender, flavorful, juicy, and always perfectly cooked, whatever that may mean for you. You do need to sear the meat when you take it out of the bag and season before sealing, but these are both easy steps that you’d really do with any cooking method.
The best part about it is that you can plan to have these meals, which take a longer time to cook, well in advance of when you plan to eat them. For example, I’ve started brisket on Friday night or Saturday morning to eat Monday or Tuesday, and when I get home from work, dinner is already finished. Having to plan out your meals in advance can be a downside, but if you can wake up a little early on a weekday or prep on a weekend, it’s an advantage. It’s great to come home from work and not need to worry about making dinner while still having a home cooked meal.
It’s also very easy to use. While I haven’t used any other sous vide machines, I have found Nomiku to be particularly easy for any kitchen appliance. The temperature dial is easily adjusted to exactly the right temperature. My biggest problem with the temperature control is that it’s actually TOO easy to move. I’ve accidentally bumped it without realizing and set the temperature way higher than I intended. This is obviously easily remedied by a) being less clumsy than I am and b) double checking your temperature any time you’re nearby and might have moved it.Read more ›
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Just got into sous vide. I had the best lemon curd I've ever had using this machine. It was so much easier than making it over the stove. I just needed to put all the ingredients together and let it sit in the heated circulating water and walk away. I watched a whole two episodes of modern family before I had to go check on it. The curd was so smooth and creamy. I also had a chance to make some lamb chops and steak. Sooooo goood. I also love the fact that it was so easy to clean and you didn't need to go out and buy extra components to be able to use the nomiku. I just use a stock pot I have at home and when I'm done, I unplug the bad boy, wipe it dry, and put it away. Totally worth the money. Never making lemon curd the old way again.
Update: Has been about 5 months now. I will never look at mash potatoes and eggs the same again. I don't know how to describe how unbelievable the potatoes taste after being sous vide. It was like....a potato god trapped in an electronic wand made these potatoes out of magic; it was so...good! And the eggs were heaven. If you enjoy poached eggs or just soft boiled eggs then oh my goodness you need to try your eggs with this sous vide machine. It took about 40-45 minutes, but the end results were just creamy egg custards trapped in calcium carbonate shells. I did about a dozen of them and when ever I crave a little egg I'd pop one out of the fridge, crack it open and spread it on toast with a little bit of sea salt. So delicious!!
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