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 a free account.

New Nomiku kickstarter


Recommended Posts

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
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
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?

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.

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/

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.

Link to post
Share on other sites
  • 5 years later...

This is on their site: (https://www.nomiku.com/)

 

 

Quote

 

Hello friend,

Well, I am sorry to say that we have reached the end of the road. It is with a heavy heart (and deep-felt gratitude for your patronage) that we are writing to let you know that we are discontinuing the Nomiku Smart Cooker and Nomiku Meals effective immediately, and suspending operations. While we still believe in the concept, we simply were not able to get to a place of sustainability to keep the business going. Thank you very much for your support, it has meant a lot to myself and everyone here at Nomiku.

All our best,
Lisa
Co-Founder, CEO and Team Nomiku

 

P.S.

For any warranty questions please contact us at info@nomiku.com. All paid orders have been shipped and any future subscription orders are effectively canceled.


 

Not surprised, I backed in the KS, had problems with it and was told clean it much more often.  So I rarely use it - our polysci model has larger tubing or something for the water so it just keeps on trucking other then the electrical problem I had to send it in to get fixed.  Though it's a real work horse for us.

Edited by Raamo (log)
Link to post
Share on other sites
On 12/17/2019 at 8:52 AM, Raamo said:

This is on their site: (https://www.nomiku.com/)

 

 

Not surprised, I backed in the KS, had problems with it and was told clean it much more often.  So I rarely use it - our polysci model has larger tubing or something for the water so it just keeps on trucking other then the electrical problem I had to send it in to get fixed.  Though it's a real work horse for us.

 

I loved the original Nomiku, it was a workhorse and had such an easy to use interface that even my non tech-inclined parents could use it (it lives with them now).  The WiFi model was not a good experience, had to send it back for replacement multiple times due to bad water level sensors that would just shut the circulator down with no warning or notice and once when the plastic housing cracked during a high-temp cook and steam got in to the electronics.  Last time I sent it back to be replaced I ordered an Anova and ended up never even taking the Nomiku out for the box it was shipped back to me in.  These days I primarily use a Joule with the Anova as a back-up, the WiFi Nomiku is still sitting in the box in case I need a back-up to the back-up.

Link to post
Share on other sites
  • Similar Content

    • By Chef Hermes Blog
      Warm Onion Bavarois
      * 300g Sweet Onion purée
      * 250g Whole milk
      * 150g Whipping cream
      * 150g Chicken stock (or fresh vegetable nage, not stock cubes)
      * 3.5g Gellan gum
      * Seasoning
      Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
      In a pan (but not on the heat), whisk together all the ingredients.
      Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
      To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
    • By swpeterson
      I have been buying country style bone-in ribs instead of bone-in pork chops. I season them with a rub very similar to Emeril's Rustic Rub spice rub and use a heaping tablespoon a rendered Nueskie's Applewood smoked bacon fat in the Food Saver vacumn bag. We have been using 2 ribs in the bag but have made the decision to switch to one to split. The meat is so rich and flavorful that we can easily split one and enjoy the meal even more.
      For a sauce, I cobbled together a sauce made with the juice of half a valencia orange, the pulp from 1 passion fruit, 1 cup pitted cherries (I used rainiers and bings in this one), 1 tsp Dijon mustard, 1/2 cup white wine, juice from 1 lime, 2 tsp honey, garlic cloves crushed (I used roasted garlic that I keep in the fridge and 'crushed' them in my 'special' coffee grinder(2)) and 1 medium sized shallot. I used the same bacon fat to soften the shallots, then added the rest of the ingredients and let it reduce by about a third and then let it rest and reheated it when the pork ribs were done.
      I kept them in the sous vide at 141 from 10:00 AM until I got home from work at 7:00. It took another half hour +/- to change clothes, pour a glass of wine, reheat the sauce, make a salad, and heat up the garlic bread that I keep prepped in the freezer. After the bread was heated for about 8 minutes, I switched the oven to broil and took the bread out of the oven.
      I have started to experiment with using the broiler element to put color on the proteins that I have cooked in the sous vide. I have placed the oven rack on the third rack from the top, leave the door ajar while I bring the broiler element up to heat. I use my 10" stainless steel saute pan with a stainless steel rack in the pan for the protein. I open the sous vide package and pour the liquid that has accumulated in the bag into the bottom of the pan. I put the ribs, fattest side up on the rack and place the pan in the oven. I leave the door ajar and let them stay in there for 8 mnutes.
      That timing has worked extremely well for both the ribs and the chicken that I have done. I don't flip them yet and that hasn't been necessary for those 2 proteins. (I was much less successful with this formula for the flank steak which I think needs to be closer the heat source for less time).
      At any rate, the broiler is working well for color and the meat and sauce are great. The sauce also works very well with chicken. Haven't tried it yet with the salmon.
      Just wanted to share as I really love this sous vide thing and wanted to share.
      Sorry no photos yet. I haven't figured that part out yet but my husband promises to teach me.
    • By PedroG
      Utilization of meat leftovers from sous-vide cooking
      Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
      In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
      Ingredients

      All your meat leftovers
      Onion (compulsory)
      Any hard vegetable (we prefer celery stalks, or zucchini)
      Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
      Fried potatoes, or alternatively sweetcorn kernels
      Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
      Eventually some cream (or crème fraîche)
      Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
      vegetable oil (I prefer olive oil)




      Mise en place

      cut your meat in small cubes or slices
      cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
      cut the vegetables about 3-4 mm thick
      cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
      cut the potatoes to 1 cm cubes
      place 3 heavy skillets with ample oil on the stove

      Cooking

      in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
      in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
      in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1

      Serving
      You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
      Do not forget to serve a glass of good dry red wine!
    • By PedroG
      Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

      Ingredients for 2 servings
      about 400g well marbled Brisket
      3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
      3 tablespoons extravirgin olive oil
      3 tablespoons Cognac (brandy)
      2 small onions, finely diced
      ½ yellow or red bell peppers cut into strips
      90 g mixed mushrooms
      100 ml of gravy from last Brisket (or concentrated stock)
      1 teaspoon mustard, Dijon type
      1 teaspoon paprika mild (not spicy!)
      1 medium pickled cucumber cut into thin strips
      2 tablespoons parsley, finely chopped
      approx. 120g sour cream with herbs
      Sous Vide - cooking
      Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
      Preparing the sauce
      At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
      Serving
      Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
      And don't forget a glass of good red wine!
      Enjoy your meal!
      Pedro

    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
      Ingredients
      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
      * Extra virgin olive oil
      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
      † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
      Cooking
      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
      Reduce heat. Season to taste. Add parsley.
      In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
      Sear one kind of meat at a time and transfer to the pan with the vegetables.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...