Update 7/15: We've talked with some distributors and the retail price of the Nomiku will be $359. This is the last chance to get the Nomiku with the Kickstarter discount!
Press for Nomiku:
MAKE - Our true maker story!
Engadget - "It's dead simple to use, and is about the same size as a hand blender, so most folks won't have a problem finding a place for it in their kitchen."
CNET - "Certainly in the case of the Nomiku, the capability to use it with existing kitchen accessories is a positive, not only because it is a space-saver, but it makes it affordable too."
Wired Gadget Lab - "By making any pot in the house a sous vide with a portable device that can be stored in cabinet, the Nomiku could be a great addition to a foodie kitchen."
LA Weekly's Squid Ink - "Want to make a cheap cut of steak or bunch of carrots melt like butter? Throw them in a thermal immersion circulator for a half-day and revel in the results."
Serious Eats - "I really dig the styling of the prototype, the seemingly easy-to-use controls, the large control face, and its versatility."
Food 52 - "Everyone should be able to bring a little sous vide to their kitchen. Here’s to the end of overcooked meat, everywhere."
Let's cook better.
Hello, we are Q, Abe, and Bam. We created an immersion circulator for sous vide cooking called the Nomiku. It is beautiful and scientifically accurate enough for the professional chef, but made for the home cook.
Sous vide is a simple process that uses precise heat to create perfect dishes. Just put your desired ingredients into a bag, give it an airtight seal, and then rest it in a Nomiku controlled water bath. The resulting food is tender, moist, and other-worldly delicious.
Sadly, sous vide machines in the past have been too expensive ($1000+!) and complicated (six buttons?) for the home cook. Happily, the Nomiku has one knob that you turn to adjust the temperature and a screen that displays the temperature. You press the screen to turn the Nomiku on and off. The Nomiku clips on to any pot you already own and can be stored away after use; it is the most compact immersion circulator in the world. Other home sous vide machines like the Sous Vide Supreme don't circulate water.
Throughout our sous vide adventure we have always been active members of the maker community and voracious eaters. We wanted to share sous vide with the world so we created BagSoakEat.com for sous vide recipes and made a DIY kit for hackers from our little Lower East Kitchen. It became quite clear to us that if we really wanted to get everyone sous viding it would take more than a kit--- we'd have to make a consumer appliance.
While we taught classes bi-coastally to spread the good DIY cheer, we were also gearing up for a 111 day hardware accelerator (the first of its kind) called Haxlr8r in ShenZhen, China. Through the program we created a working prototype of the Nomiku and developed solid relationships with ethical facilities. Now, we just need the cash to press the go button on production. Our Nomiku prototype floored everyone at Q and Abe's wedding by making perfectly cooked steaks. The chefs at Brooklyn Botanic Garden's Palm House are now converts to the sous vide method. :-)
Our machine has been vetted by some of the best people in the appliance industry and they stand behind our design and technology. Dr. Abe Fetterman, co-founder and plasma physicist, worked closely with Dragon Innovation engineers who made the Roomba to make the guts of the Nomiku. Bam, co-founder and industrial designer, closely aligned the design ideas from our mentors at IDEO to make a beautiful and accessible appliance. He's also worked with Zoku in the past. Q, co-founder, is not a top chef, but she is a pretty good cook. She's tested over 100 sous vide recipes using our prototypes since the beginning of the fun a year ago (and we've made a lot of friends along the way).
With your help, we can all start eating and sharing great food.
Here's what your contribution towards the $200,000 will go towards:
- Component costs.
- Tooling and mechanical costs.
- Assembly and testing costs.
- Final engineering to get UL and CE approval.
Building a kitchen appliance takes more than just hardware. We need to rigorously test each Nomiku so it accurately and safely makes amazing dishes.
It is only with your support that we can bring the Nomiku into production. We'd be honored to have you on board and grow with us. At the $299 mark you can get your very own Nomiku! Do we have some recipes we want to share with you!!
Here are some specs to get you better acquainted with the Nomiku:
- Heater output: 750 Watts.
- Circulation rate: 10 L/min.
- Temperature accuracy: 0.2° C.
- Temperature stability: 0.1 C.
- Display: 1.3" full color OLED.
- Minimum water height: 4 inches.
- Live switching between Celsius and Fahrenheit.
- Separate 120V (US + Canada) and 220V versions (the 220V version will work with 220V-240V, and will ship in March)
Our goal is to create the best immersion circulator for home cooks so everyone can have sous vide in their kitchen arsenal. Eating and sharing perfect food shouldn't be out of your reach.
We are deeply humbled and inspired by your interest in our project and hope you'll share it with your friends and family members that love food.
Soundtrack by Drexler, Ball Point Pen. Licensed through withetiquette.com
Update 6/30: Thanks for helping us reach our goal in only 11 days! We've introduced new reach goals with rewards for everyone pledging at $299 or higher:
At $300,000, we will include a physical copy of our booklet and recipe cards with all of the pledged Kickstarter Nomikus.
At $400,000, we will open up the parties in NYC, SF and Chicago to everyone who pledged for a Nomiku.
Update 7/15: Wow! We reached all of these goals! You guys are amazing! We've decided to add events in two cities to be voted on at the close, and will add another city for every $25k over $400k!
What is the minimum and maximum temperatures that the unit can maintain (and in what volume(s) of water)?
The unit can work from 0°C to 100°C. One Nomiku should be able to maintain the temperature of 5 gallons of water, depending on the pot and environment.
The Nomiku can be cleaned by running it in a pot of water with a dash of dishsoap.
It is the most ideal way to seal foods. Chamber vacs deliver true vacuum in the right settings.
Using a freezer bag is just fine for low temperatures. In the video I just dip the the bag in the water up to the seal and then zip it up. It gives a great seal! (see our updates!)
After the Kickstarter campaign is over, we will confirm what power you need (110v or 220v) and which plug style you would like. Thanks for your support!
Yes, we'll try to ship out all the 110V units in December. As long as there are not unexpected problems at the border, you should still get them by Christmas.
Unfortunately different heaters are required for the different voltages. Therefore at this time we think separate versions of the Nomiku are necessary. We will keep you updated if we find a better way!
At this time, the Nomiku is made for the circulation of water only.
It's hard to compare energy use versus other methods because the specific situation will vary greatly.
As a typical example, four steaks in a sous vide would probably need 2 L of water heated up to 57 C, which requires about 0.07 kWh of energy. A medium outdoor grill is usually about 3 kW of power, so if you grill the steaks for 3 minutes per side the total energy will be 0.3 kWh.
You can see that in this case, sous vide requires less than 1/4 the energy of the grill.
We'll let Harold McGee answer this one. On August 11, 2008, he answered this very question in 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.
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