Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Coogles

New Nomiku kickstarter

Recommended Posts

their $ 249 final price is going to be a bit high for the market.

Share this post


Link to post
Share on other sites

When a mechanical relay fails, it opens the circuit and cuts out the power to the heating element.

When a SSR (solid state relay) fails, it closes the circuit and powers the heating element continuously.

 

I assume all new circulators, like Nomiku, use SSR to control the heating element.

 

I am very concerned with all these wifi apps remotely controling an appliance which has more than a 1,000 watts of heating. 

 

I am sure you can remotely call the fire department when somethiong happens.

 

dcarch


Edited by dcarch (log)
  • Like 1

Share this post


Link to post
Share on other sites

Its not long enough to fit a big-ish pot

Share this post


Link to post
Share on other sites

What I like the most about the Anova Precision (bated breath and all that) is that the clip attachment slides off completely, so it can be slipped easily into a more-or-less sealed environment like a cooler.

 

This Nomiku doesn't seem to offer anything new—except wi-fi—which adds deceptively little except tell you if your water is at temperature (which it bloody well should be!). Can't say I appreciate the aesthetics of it either.

 

If they added a needle probe to it so you could see the temperature of your protein through the magic of wi-fi, we'd be talking.

 

As it is? Meh.

  • Like 1

Share this post


Link to post
Share on other sites

their $ 249 final price is going to be a bit high for the market.

 

Current Early Bird pricing is $139. Looks like the "normal" price is $149.

 

But they won't deliver until March of next year. I'm not nuts about the front-mount with the power cord running toward you... the one with a clip on the back (i.e. the way everyone else does it) seems like a much better design. Is the benefit supposed to be that you can clip it on a pot that you already own? Like you couldn't already do that with other circulators?

 

And does anyone really need wi-fi or bluetooth connectivity? I don't understand how this could ever be useful unless you had robots who could add/remove bags from the bath for you. I guess it's primarily for interfacing with their app?

Share this post


Link to post
Share on other sites

Time will have to tell if remote-control apps prove to be a real benefit. I'm not convinced, but am glad Anova and Nomiku are experimenting.

Share this post


Link to post
Share on other sites

I see the normal price as what I mentioned

 

it does not matter

 

Nomiku

 

as I admire there resolve

 

and I do wich them well

 

its just not 

 

 Anova.

Share this post


Link to post
Share on other sites

The shorter length of the circulator wouldn't stop you from using "big-ish" pots, you would just need to fill the pot so the water level is above the minimum level of the circulator.  Besides, there is a side-by-side photo of the new version and the original on Engadget.com and the new one isn't much shorter than the original.  The minimum water level on the new Nomiku is only 1.5" above the bottom of the circulator which will allow it to be used on a lot of "small-ish" pots that the original version can't be used with.  There have been several occasions where I just wanted to cook a few 63 degree eggs and having the option of using a smaller pot would have been nice.  Looking at the Engadget photo it also appears that the new version doesn't have the external power brick that some disliked on the original.

 

I actually think that having the LCD screen facing away from the bath like they are doing here is a far better solution than having it suspended over a steamy water bath, I tend to get condensation on the screen when cooking in a really hot bath and this should eliminate that problem.  Probably better for the electronics as well.

 

There are definite possibilities with the WiFi connectivity.  From the message board on their kickstarter page it looks like the WiFi connection is via the internet rather than just a peer-to-peer connection.  I can see applications like commanding the circulator turn on as you're leaving work so the bath is up to temp by the time you get home or being able to turn down the bath to a holding temp if you get delayed somewhere while your food is cooking.  Not sure if the ability to set the bath temp directly from a recipe would ever come in handy, it's easy enough to set manually.  When I get my Anova Precision Cooker I'll have a chance to play with that to see if it is of any value to me.

Share this post


Link to post
Share on other sites

From the Ars article: The new Nomiku will replace the original coil heater with a PTC heating unit.

 

I've got a Polyscience unit - the one thing that I see is really nice about the Nomiku v2 is how thin / small it is which would work well in a smaller container when cooking a single chicken breast or the like. 

 

Besides competition is good.  Drives innovation as they try to one up each other.

 

Some words were written about it here: http://arstechnica.com/gadgets/2014/08/sous-vide-startup-wants-to-take-the-tech-industrys-kitchen-darling-mainstream/

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Dave the Cook
      Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       




    • By ross
      Thanksgiving is around the corner, and I think I have a plan.
      I was keen on cooking the turkey sous vide, but have been vetoed by my a family member- "you can't feed grandma that bacteria-laden turkey! it never got hot!"
      I've tried to explain the process, and the safety, but I conceided. I'm cooking for a bunch of traditionalists, so I'm trying to keep it interesting, yet familiar and not too out of the box.
      I think I may have a more interesting plan now anyway.
      It goes like this-
      Break down the bird (from my CSA with Allandale Farm in Boston, MA, removing the breast skin in-tact
      break down the carcass, pan-roast it, and make stock.
      Make a tenderloin by stacking the breasts and glueing with Activa RM, and wrapping with the skin.
      two questions on this front:
      How long can the rolled "tenderloin" sit before cooking- can I roll it out 24 hours before showtime?
      Is there a decent way to add some flavor between the breasts- chopped sage/thyme, etc. or will this negatively affect the process? Will it cook OK?
      Braise the dark meat, following this Daniel Boulud recipe (ish.)
      Confit the wings. I currently have a test batch curing overnight, rubbed with a ton of salt, thyme, bay leaf, clove, tellicherry peppercorns, garlic, and some juniper. Picked up 7.5# tub of Hudson Valley Foie Gras duckfat for the cook.
      In addition, I'm going to do some truffled mashed potatoes, butternut squash soup with some smoked duck breast, and some veg- brussel sprouts, and something to keep the kids happy. Also pondering family-style (really partner-style) mac and cheese in some very small le crusets, following the Hattie's recipe.
      Is it worth brining the bird?
      I'm looking for reactions to this plan, and any improvements possible, or a good old-fashioned critique.
      Thoughts?
    • By Raamo
      HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
      *****
       
      Figured I don't need to dump all this into the contest thread - so I'll post here.  My journey to making my first MC loaf.
       
      Her's the poolish after >12 hours:

       
       
      Not pictured - water with yeast in it below the bread flour and poolish

       
      That went into the mixer and not long later I had a shaggy mass:
       

       
      That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
       
      Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
       

       
      Proofed it in the oven - I have a picture of that but it's just foggy window oven
       
      Then it went into the oven, here it is at max temp - 450 with steam turned on.
       

       
      Completed loaf:
       
      \
       
      And the crumb - this is awesome bread:

       
    • By Chris Hennes
      Next week marks the official release of the highly-anticipated Modernist Bread by Nathan Myhrvold and Francisco Migoya. The eGullet Society for Culinary Arts & Letters is excited to provide you with the opportunity to win a copy of the book. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For our first recipe, we're starting with a cornerstone recipe from the book: French Lean Bread. I've personally made this one and it's both delicious and completely approachable by anyone with an interest in this book. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       





       
      The recipes in this book tend to rely on information presented more extensively earlier in the books, so if anything isn't clear enough here please ask and Dave and I will do our best to answer your questions (we've had early digital access to the books for the last month or so).
       
      ETA: Here's what my first go at the recipe sounded like coming out of the oven...
       
    • By Porthos
      I thought that I had read that if you SV in bulk, and the freeze, that you were supposed to SV the item again based using the same time in the bath as when you first cooked the item. I tried SVing 4 meals's worth of pork strips and froze 3 of the 4. When I re-SV'ed a package last night (at a slightly lower temp to not increase the doneness, they were borderline dry, way different than the first package right out of the bath.  What am I missing?
  • Recently Browsing   0 members

    No registered users viewing this page.

×