Share this project


Share this project

Don't salivate in vain at the delicious food your favorite chefs make. Nomiku cooks sous vide at a very precise temperature.
1,880 backers pledged $586,061 to help bring this project to life.


Posted by Lisa Q. Fetterman (Creator)

Hello Backistadors,

We did it! And you were there with us the whole way.... it's something we'll never forget.

Surveys will be sent out by the end of this week for city voting and what type of Nomiku you'll need if you're an international backer, plus any other special requests.

We hope we've answered all of your questions and made you feel informed and part of the modern kitchen movement! Special thanks to all the makers in the mix who have been creating Embers since we put the kits together in our little Lower East Kitchen two years ago. 

My email address is and it is my pleasure to talk to people who are passionate about a modern kitchen. Thank you for all of the messages and words of encouragement we have received throughout the Kickstarter.

We've set up a pre-order retail shop and you can access it at

Thank you everyone.

We're off to have a nature walk just like our hero Steve Jobs might have done.


Lisa, Abe, and Bam


Only backers can post comments. Log In
    1. Lisa Q. Fetterman 2-time creator on

      Harold McGee answered a good question about cooking with Ziploc bags in 2008 for the New York Times Diner's Journal:
      "Q: Are conventional zip-loc bags safe for sous-vide cooking? If so, up to what temperature? There seems to be a lot of guess work and misinformation (?) about this one on the internet. Love your books! Thank you.
      — Posted by Ben Fambrough
      Harold McGee replies: Heavy-duty Ziplock bags are made from polyethylene and are approved for contact with hot foods. True sous-vide cooking involves vacuum-packing the food, which zipping a bag won’t do for you. But you can certainly use the bag to immerse food in a water bath whose temperature you control carefully. It can be hard to squeeze out all the air, so the bags tend to float and heat unevenly unless you weigh them down. Sous-vide cooking generally involves water temperatures between 120 and 180 degrees, which the heavy-duty bags can take."

    2. E. Houde on

      It's best to consider Kickstarter projects as more of an investment. You're giving seed money for a project. However, there is a risk to this. The project can still fail and you can completely lose your money.

    3. Missing avatar

      Chris H on

      William - That's how kickstarter works, it charges as soon as the project funding date is completed (assuming the goal is met). The spirit and interface of kickstarter is geared somewhat more towards "donations" although it has turned into a pre-order system for certain projects like the Nomiku.

    4. William Bruchert on

      Awesome job! Can't wait to receive mine!

      The only surprise is that I've already been charged for it. My understanding has always been that a company can't charge for a purchase until the item actually ships to the purchaser. Am I misinformed? (Of course, I also understand that you probably need the money up-front in order to go to production, so the "early" charge could be a Kickstarter-thing.)

    5. Katrine Grønhøj on

      A funding of almost 300% - it goes to tell there are lot of do-it-at-home-sous-vide chefs all over the world looking forward to this machine! Great work - and have fun making all those machines for us! :D

    6. JAMES FURTH on

      Our HEROES! Lisa, Abe and Bam!...the "LAB" are out for a "nature walk"...well deserved! and THANKS!