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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.
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.
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.
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.
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.
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.
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.
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.
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.
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I love my Nomiku! It's so small and cute, it totally matches with all of my kitchen decor. I was totally floored when I ate at Saison and saw one of these in their kitchen. Read morePublished 5 days ago by Amy buechler
My wife and I are huge foodies and she is an amazing cook - I mainly volunteer to taste :) - and we've had our socks knocked off by this revolutionary product... Read morePublished 10 days ago by Fabien Machard de Gramont
I read about immersion circulators for sous vide on TechCrunch and Engadget and did a bit of digging around before selecting Nomiku. Read morePublished 10 days ago by Alexander Levy
Nomiku is amazing!!! I have never been as enthusiastic about a product to my family and friends in years. Read morePublished 10 days ago by Jeffrey Huber
Touch screen stopped working after one use. Same motor error as other users.Published 12 days ago by Dominic Bonucci
have used it several times, easy to use, good tender food when done rightPublished 16 days ago by Irvin Bruce
I bought two of these for Christmas. The first one gave a motor stuck error right out of the box. Unplugging it and turning the impeller by hand got it going briefly. Read morePublished 2 months ago by Happy User