Sous-vide trout in olive oil
The first version of the Nomiku immersion circulator was the Ember temperature controller kit
Class to guide assembly of the Ember temperature controller kit
Beef short ribs cooked sous-vide at 57C (135F) for 48 hours
The Nomiku sous-vide immersion circulator in use clamped to the side of a pot
A Nomiku immersion circulator held by one of the designers
Sous-vide cooking is one of the crown jewels of molecular gastronomy. Far from "boil-in-a-bag," sous-vide cooking holds ingredients sealed within a plastic pouch at a truly constant (and low) temperature for hours or days. The resulting food is tender, moist, and other-worldly delicious. Unfortunately, this technique has long been priced out of the home kitchen market, with professional units starting around US$1,500 and from there going into the stratosphere. The Nomiku company changes all that, providing a sous-vide accessory about the size of a hand blender. The price? US$359 retail.
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