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The New WiFi Nomiku Sous Vide Immersion Circulator
Sous vide uses exact science to craft consistently delicious dishes to precise doneness, intensify flavor, and create textures you can’t get in any other form of cooking. Steak becomes magically medium-rare from edge to center. Sous vide eggs cooked in various temperatures will yield a variety of yolk textures, from ones that are like a sauce to others that are like a golden custard. And when vegetables are sous vide, they retain more of their vitamins and nutrients and taste fresh – without losing any of their toothsome texture.
Once you can harness heat, the possibilities are endless. Create cocktail infusions in mere hours, a silky ice cream base, or use Nomiku to safely pasteurize your foods. The best part is that you can do all of this without a vacuum sealer. Simply use the “water displacement method”, which utilizes the natural barometric pressure of water that turns any food-safe zip plastic bag into the perfect container for sous vide.
Why is sous vide right for you?
Sous vide is perfect for both the foodie or also the person always on the go. The foodie gets to enjoy gourmet tasting foods that are cooked perfectly every single time... just becasue it's the middle of the week doesn't mean your food standards should change. The Person on the go gets to enjoy ease of use of sous viding allowing you to free up valuable time outside the kitchen while being able to cook for any size group of people. Only one or two dining tonight, the Nomiku can handle that, weeknight cooking for your large family the Nomiku can hadnle that too, entertaining on the weekend and want to show off your culinary expertise to a big group of your friends no problem, the Nomiku can handle all of these scenarios while not creating any extra work for you.
Nomiku makes it incredibly easy to cook sous vide. Simply fill a pot with water, clip on Nomiku, and plug it in. Set the temp of the water bath by turning the knob and Nomiku does the rest. Water quickly heats and circulates to temp. All you need to decide is what to cook.
What to cook first?
Proteins do especially well when done sous vide. Sous vide steaks rival those at the best steakhouses. Simply sous vide at 57°C (134.6°F) for 1 hour per inch thick and transform a chuck steak into filet mignon. For something quick, sous vide salmon at 52°C (125.6°F) and after 20 minutes, you’ll come back to a silky salmon that melts in your mouth.
The Wifi Nomiku allows you to control your immersion circulator directly on the large control screen or on your phone remotely from anywhere in the world by using the tender app for IOS or Android to pair your Nomiku with your phone.
The Advnatage of WIFI
Connecting your Nomiku immersion circulator to your WIFI network allows you to control and montior your sous vide cooker from anywhere in the world. The Tender app also works as your own recipe box allowing you to view recipes posted by others and control your immersion circulator in the exact same way that others have while making that newly discovered recipe.
What vessel to use?
A pot you already own with a height of at least 8 inch can make a perfectly good water bath for your Nomiku. We also recommend 12 quart containers that are made from polycarbonate (PC) but NOT from polypropylene (PP). Containers made from PP are good for storage and not for hot liquids.
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