Chef Style

Foodie and Founder of Nomiku, Lisa Fetterman first learned about the sous vide method of cooking while working in the restaurant industry. Discovered in the early 1800s, sous vide is French for “under vacuum." The beauty of this low temperature style of cooking in a vacuum-sealed bag is in its ability to heat foods to precisely the right temperature without the risk of under or over cooking. Lisa marveled at the ease with which chefs were able to turn out perfectly prepared, succulent dishes time and time again using restaurant-grade immersion circulators. If only she could try sous vide at home … but the machines were too pricey and cumbersome for apartment living. Enter Nomiku—a new immersion circulator made especially for home cooks. It clips onto any pot and works with everyday zipper bags you probably already have in your kitchen. Nomiku is easy to use and comes with plenty of gourmet recipes to get you started. Goodbye overcooked meals. Nomiku is bringing mouthwatering Bacon Basketweave Maple Pork Loin, Duck Confit, Miso Salmon, Porcini, and Rosemary Rub Steak to a kitchen near you.

Nomiku

Immersion Circulator

Chef Style

Foodie and Founder of Nomiku, Lisa Fetterman first learned about the sous vide method of cooking while working in the restaurant industry. Discovered in the early 1800s, sous vide is French for “under vacuum." The beauty of this low temperature style of cooking in a vacuum-sealed bag is in its ability to heat foods to precisely the right temperature without the risk of under or over cooking. Lisa marveled at the ease with which chefs were able to turn out perfectly prepared, succulent dishes time and time again using restaurant-grade immersion circulators. If only she could try sous vide at home … but the machines were too pricey and cumbersome for apartment living. Enter Nomiku—a new immersion circulator made especially for home cooks. It clips onto any pot and works with everyday zipper bags you probably already have in your kitchen. Nomiku is easy to use and comes with plenty of gourmet recipes to get you started. Goodbye overcooked meals. Nomiku is bringing mouthwatering Bacon Basketweave Maple Pork Loin, Duck Confit, Miso Salmon, Porcini, and Rosemary Rub Steak to a kitchen near you.
Independent Maker

Grommet Launch Conversation

Grommet Launch Conversation

  • Lisa
    Lisa

    Hi I'm Lisa the creator of Nomiku.

    I spent years working in restaurants and I was fascinated with the perfectly cooked results of cooking sous vide style. I was also intimidated by the big bulky immersion circulators that are used in restaurants to achieve it I wanted to be able to create the same perfectly cooked meals at home, and Nomiku was born. Please feel free to share your questions, comments, and concerns, thank you!

  • Jennifer
    Jennifer
    6/11/2014 3:33 PM

    so genius, Lisa! Does it come with recipes for the beginner sous vider?

  • Lisa
    Lisa – Special Guest
    6/11/2014 4:28 PM

    @Jennifer Hi Jennifer! Thank you so much! Yep, right in the box is a sous vide primer with starter recipes (and best practices) like fried egg yolks, steak, miso salmon, the list goes on :) We also have an online database of recipes that we update weekly at: http://bagsoakeat.com/

    We typically come out with 2-3 recipes per week as well!

  • Alyna
    Alyna
    6/11/2014 5:04 PM

    @Lisa I went to the website you suggested and didn't really see recipes, but merely how to cook this or that with the device. Is this device primarily for cooking meat or animal products? How many vegan recipes would this device be helpful for? Also, I'm curious if cooking in a ziplock bag for so many hours has any ill effects - like can the plastic break down and get into what is being cooked?

    I love cooking so this interests me...just not sure if it's practical in our vegan household.

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:13 PM

    @Alyna Hi Alyna, thank you for your interest!

    Yes, Nomiku is wonderful for vegan recipes! Here is one example (just skip the goat cheese :) ):http://bit.ly/QkRUkQ

    Also, if you go to this: http://bagsoakeat.com/categories You can see recipes for different veggies. The great thing about sous vide is that sous vide allows allows your veggies to keep all their nutrients--no harsh heats cause cell breakdown and any textural or nutritional loss. Another great thing about sous vide is that it allows you to be super creative--you can put sliced carrots in a bag with whatever flavorings you really enjoy, and sous vide them--the carrots will be tender and toothsome and infused with flavor!

    And yes, foodsafe and freezer grade zipseal bags are safe. These types of bags are rated for heats much higher than what you'd sous vide in (sous vide never hits boiling point). You can read more about plastic safety at our FAQ: http://www.nomiku.com/support/faq/

    Thanks again!

    Lisa

  • joanne
    joanne – Grommet Team
    6/11/2014 8:12 PM

    We've added FAQ's and recipes to the details at the right.

  • Parker
    Parker
    6/11/2014 4:28 PM

    I'm really confused about how this actually works. Use ziplock bags? How? Does this go on the stove top, or does the device heat the water? A longer explanation of the actual operation of this product would be immensely helpful, and I couldn't think about buying a Nomiku until I saw one demonstrated. Do you have another website with a more detailed video?

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:00 PM

    @Parker Hi Parker! Sorry for the confusion! Nomiku is super easy to use. You only need your Nomiku, a bag of ingredients, and a pot of water.

    First, fill a pot with water. Choose what ingredients you'd like to cook and place them in a vacuum-sealed bag. Then Clip your Nomiku to the pot, set it to the temperature needed for that ingredient, and drop in your bag of ingredients.

    To answer your questions:

    -You can definitely use zipseal bags. We use a method called "water displacement" which gives you a wonderful air-tight seal for sous vide. So having a vacuum-sealer is not required. You can see it demonstrated in this video (https://www.youtube.com/watch?v=TspX3NxEduI)

    -You do not need to use a stovetop with Nomiku. Simply plug it in--Nomiku will handle the heating of the water.

    We have lots of information on the specs and use of Nomiku here at our site: http://www.nomiku.com/ and we have lots of videos of Nomiku being used here on our blog: blog.nomiku.com

    I hope this helps! It basically boils down to three easy steps:

    1. Fill a pot of water

    2. Put in a sealed bag of ingredients

    3. Clip Nomiku to the pot and set it to the right time and temp

    Let me know if you have any other questions :)

    Lisa

  • Janice
    Janice
    6/11/2014 5:16 PM

    @Lisa I would also like to know about the potential leaching of the plastic onto the food when using ziplock bags? Could you use a glass bowl/dish with a cover instead?

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:21 PM

    @Janice Hi Janice! You actually need a vacuum seal (unless you're sous viding eggs as they have a shell) with sous vide (it actually means "under vacuum" in French)--the lack of air allows bacteria to be killed away and not grow while cooking. The best way to ensure a tight seal is with sealed plastic. However, there are alternatives on the market, like reusable silicone bags.

    You can read more about plastic safety here on our FAQ: http://www.nomiku.com/support/faq/

    Basically, food safe and freezer-grade bags are not made of plasticizers and at such low heat will not leech harmful chemicals into your food :)

    Thanks!

    Lisa

  • joanne
    joanne – Grommet Team
    6/11/2014 8:13 PM

    We've added information on plastic safety and FAQ's in the details on the right

  • Guest
    Guest
    6/11/2014 5:14 PM

    Amazing will own one shortly. A steak is first on my recipe list.

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:21 PM

    @Guest Awesome! Thank you so much!! Really appreciate the support :D

  • Marcia
    Marcia
    6/11/2014 5:45 PM

    Is the machine calibrated only in Celsius as opposed to Farenheit? Is there a conversion technique

    so that recipes other than yours can be made in the Nomiku? Thank you.

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:55 PM

    @Marcia Hi Marcia! Both our Nomiku (and our site: bagsoakeat.com) have everything in Celsius and Fahrenheit! You can choose one or the other on our site and when you tap the Nomiku's touchscreen, you can toggle in between both :)

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.

 

Nomiku

Immersion Circulator

Chef Style

Foodie and Founder of Nomiku, Lisa Fetterman first learned about the sous vide method of cooking while working in the restaurant industry. Discovered in the early 1800s, sous vide is French for “under vacuum." The beauty of this low temperature style of cooking in a vacuum-sealed bag is in its ability to heat foods to precisely the right temperature without the risk of under or over cooking.

Lisa marveled at the ease with which chefs were able to turn out perfectly prepared, succulent dishes time and time again using restaurant-grade immersion circulators. If only she could try sous vide at home … but the machines were too pricey and cumbersome for apartment living.

Enter Nomiku—a new immersion circulator made especially for home cooks. It clips onto any pot and works with everyday zipper bags you probably already have in your kitchen. Nomiku is easy to use and comes with plenty of gourmet recipes to get you started. Goodbye overcooked meals. Nomiku is bringing mouthwatering Bacon Basketweave Maple Pork Loin, Duck Confit, Miso Salmon, Porcini, and Rosemary Rub Steak to a kitchen near you.
Read More Read Less
Nomiku - at home sous vide
No longer available

Grommet Launch Conversation

  • Lisa
    Lisa

    Hi I'm Lisa the creator of Nomiku.

    I spent years working in restaurants and I was fascinated with the perfectly cooked results of cooking sous vide style. I was also intimidated by the big bulky immersion circulators that are used in restaurants to achieve it I wanted to be able to create the same perfectly cooked meals at home, and Nomiku was born. Please feel free to share your questions, comments, and concerns, thank you!

  • Jennifer
    Jennifer
    6/11/2014 3:33 PM

    so genius, Lisa! Does it come with recipes for the beginner sous vider?

  • Lisa
    Lisa – Special Guest
    6/11/2014 4:28 PM

    @Jennifer Hi Jennifer! Thank you so much! Yep, right in the box is a sous vide primer with starter recipes (and best practices) like fried egg yolks, steak, miso salmon, the list goes on :) We also have an online database of recipes that we update weekly at: http://bagsoakeat.com/

    We typically come out with 2-3 recipes per week as well!

  • Alyna
    Alyna
    6/11/2014 5:04 PM

    @Lisa I went to the website you suggested and didn't really see recipes, but merely how to cook this or that with the device. Is this device primarily for cooking meat or animal products? How many vegan recipes would this device be helpful for? Also, I'm curious if cooking in a ziplock bag for so many hours has any ill effects - like can the plastic break down and get into what is being cooked?

    I love cooking so this interests me...just not sure if it's practical in our vegan household.

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:13 PM

    @Alyna Hi Alyna, thank you for your interest!

    Yes, Nomiku is wonderful for vegan recipes! Here is one example (just skip the goat cheese :) ):http://bit.ly/QkRUkQ

    Also, if you go to this: http://bagsoakeat.com/categories You can see recipes for different veggies. The great thing about sous vide is that sous vide allows allows your veggies to keep all their nutrients--no harsh heats cause cell breakdown and any textural or nutritional loss. Another great thing about sous vide is that it allows you to be super creative--you can put sliced carrots in a bag with whatever flavorings you really enjoy, and sous vide them--the carrots will be tender and toothsome and infused with flavor!

    And yes, foodsafe and freezer grade zipseal bags are safe. These types of bags are rated for heats much higher than what you'd sous vide in (sous vide never hits boiling point). You can read more about plastic safety at our FAQ: http://www.nomiku.com/support/faq/

    Thanks again!

    Lisa

  • joanne
    joanne – Grommet Team
    6/11/2014 8:12 PM

    We've added FAQ's and recipes to the details at the right.

  • Parker
    Parker
    6/11/2014 4:28 PM

    I'm really confused about how this actually works. Use ziplock bags? How? Does this go on the stove top, or does the device heat the water? A longer explanation of the actual operation of this product would be immensely helpful, and I couldn't think about buying a Nomiku until I saw one demonstrated. Do you have another website with a more detailed video?

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:00 PM

    @Parker Hi Parker! Sorry for the confusion! Nomiku is super easy to use. You only need your Nomiku, a bag of ingredients, and a pot of water.

    First, fill a pot with water. Choose what ingredients you'd like to cook and place them in a vacuum-sealed bag. Then Clip your Nomiku to the pot, set it to the temperature needed for that ingredient, and drop in your bag of ingredients.

    To answer your questions:

    -You can definitely use zipseal bags. We use a method called "water displacement" which gives you a wonderful air-tight seal for sous vide. So having a vacuum-sealer is not required. You can see it demonstrated in this video (https://www.youtube.com/watch?v=TspX3NxEduI)

    -You do not need to use a stovetop with Nomiku. Simply plug it in--Nomiku will handle the heating of the water.

    We have lots of information on the specs and use of Nomiku here at our site: http://www.nomiku.com/ and we have lots of videos of Nomiku being used here on our blog: blog.nomiku.com

    I hope this helps! It basically boils down to three easy steps:

    1. Fill a pot of water

    2. Put in a sealed bag of ingredients

    3. Clip Nomiku to the pot and set it to the right time and temp

    Let me know if you have any other questions :)

    Lisa

  • Janice
    Janice
    6/11/2014 5:16 PM

    @Lisa I would also like to know about the potential leaching of the plastic onto the food when using ziplock bags? Could you use a glass bowl/dish with a cover instead?

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:21 PM

    @Janice Hi Janice! You actually need a vacuum seal (unless you're sous viding eggs as they have a shell) with sous vide (it actually means "under vacuum" in French)--the lack of air allows bacteria to be killed away and not grow while cooking. The best way to ensure a tight seal is with sealed plastic. However, there are alternatives on the market, like reusable silicone bags.

    You can read more about plastic safety here on our FAQ: http://www.nomiku.com/support/faq/

    Basically, food safe and freezer-grade bags are not made of plasticizers and at such low heat will not leech harmful chemicals into your food :)

    Thanks!

    Lisa

  • joanne
    joanne – Grommet Team
    6/11/2014 8:13 PM

    We've added information on plastic safety and FAQ's in the details on the right

  • Guest
    Guest
    6/11/2014 5:14 PM

    Amazing will own one shortly. A steak is first on my recipe list.

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:21 PM

    @Guest Awesome! Thank you so much!! Really appreciate the support :D

  • Marcia
    Marcia
    6/11/2014 5:45 PM

    Is the machine calibrated only in Celsius as opposed to Farenheit? Is there a conversion technique

    so that recipes other than yours can be made in the Nomiku? Thank you.

  • Lisa
    Lisa – Special Guest
    6/11/2014 5:55 PM

    @Marcia Hi Marcia! Both our Nomiku (and our site: bagsoakeat.com) have everything in Celsius and Fahrenheit! You can choose one or the other on our site and when you tap the Nomiku's touchscreen, you can toggle in between both :)

The launch day conversation has ended. Please direct further questions about this Grommet to our Community Experience Team.