Austin Davis

It honestly looks like the new Nomiku is going to be able to connect to the internet and allow you to control it remotely, just like the Nest Thermostat. If this is the case, its going to be a game changer. Up until this point, I was very much an anova guy (I own gen 1. and supported gen. 2 in kickstarter), the nomiiku was cool but the anova was a better value. Now they've got the nomiku a great price, and WIFI, which is why I bought it (three sous vide machines in one house, this could be interesting). What I'm looking forward to is hacking the little bugger for timed cooking sessions. So I can place my protein in the bath in the morning along with an icepack to keep it at safe temps (might even go back to using a cooler for my set up) and then remotely turning the machine on so that dinner is ready by the time I get home. Because on most my cooks I've been sous viding them the night before, and the chilling and refrigerating them, and then throwing them in the water bath at 130 (or a few degree below final cook temp) for about 25 minutes. while I prepare side items and set the table. I'm looking forward to this new little machine, looks like with a icepack or similar set up it will compete with the Mellow Sous Vide machine , at more than half the cost and smaller foot print.

So I tired things out...mixed results. The crock pot wasnt really able to heat the water fast enough for my liking. I found that it took nearly 1 hour to get temperatures up in the water bath...let alone to get the meat up to temperature. I suspect I might have better success by using a heating stick as my heating source...but this was a very cumbersome process.

Will the bluetooth actually work for remote activation. I didn't know bluetooth allowed for long distances like that? Wouldn't it need wifi to allow remote activation?

I've been cooking sous vide for the better part of a year now maybe (first used the cooler method) and last winter I upgraded to the anova circulator. Absolutely love sous vide...I probably use sous vide 60-70% of the time (still has novelty this my wane eventually). One of the only down sides to sous vide (other than me wanting to buy gadgets to along with all this high tech cooking methods) is cooking times, specifically on proteins such as steak or chicken or something simple. I've been thinking to myself, there's got to be away to automate this like some of the fancier crock pots. I recently came across the mellow sous vide machine... Between the wireless login controls (i wish the new anova had this ) and the chill to cook function..the things ingenius. But alas, its a year away, a little too bulky for my counter top, and not quite big enough for cooking large pieces of meat, and the price is a little too rich for my blood. So I was sitting around today thinking , surely there's gotta be away to automate sous vide.... I mean if I can cook steak with a cooler and a tea kettle and thermometer...I can do this. So I put the old noggin too it...and this is what I've figured out. All the sous vide machines out there are useless if you wanna try and hack something...unless you know something about programming and electronics. Alas I am firmly grounded in the social sciences, and despite having done a small stint as IT recruiter , I know nothing of either about these subjects. So being at a loss, I did what in sane person does...I grabbed a beer. Now I'm a homebrewer, and I've even got a keezer (deep freezer converted into a kegerator). In order to convert the kegerator into a refrigerator (and thus not have frozen beersicles) we use a little device that lets you set a temperature that you want and then (using a temp probe) it cycles the keezer on/off to maintain temperature- so me of us homebrewers even use similar set ups with minifridges to control fermentation temps. So I was looking at the temp controller, and low and behold its essentially the same as dorkfood dsv. Thats when the muse struck me. Dorkfood + crockpot + appliance timer + iceI decided to go and test my fermentation fridge with the same controler and heavy duty appliance timer and hooked that up to see if the basic concept of using a temp. controller and a appliance timer would work....it did. So this is the plan. Set the dorkfood dsv at the temperature wanted, and use the appliance timer to time the sous vide set up to cook dinner for around when I'll get home. I would use ice/ice pack to keep it "refrigerated" until it was ready to cook. Example, I plan on getting home at 5:30- set the appliance timer for say 4:45 that way when I get home its almost time to pull the steak out. Thoughts on this idea? Worth pursuing? Sound crazy? Too much work?