Nomiku Sous Vide Immersion Circulator 家庭用料理サーキュレーター 120V 並行輸入品
出品者のコメント： この商品は、お届けまで14日から20日ほどのお時間を頂いております。 発送の準備ができ次第、発送通知をさせていただきますがお届けまでお時間がかかることをご了承ください。 また商品の在庫につきましては、他店舗と併売しておりますのでご注文の際に品切れの場合もございます。 ※説明書等は英語です。
— SETTING UP —
The device instructions are simple enough: place the Nomiku in a large pot (preferably a stock pot), fill with water until it's between the minimum and maximum lines on the device, plug it in, turn it on by pressing the screen once, and turn the green dial to set your temperature. Done.
— CLEAN UP —
Since your food will mostly be in plastic bags or vacuum sealed (I use the VonShef Vacuum Food Sealer, and their Commercial Grade Food Sealer Bags), food won't touch the Nomiku and it won't really get dirty. However, it is good practice to scrub the bottom section of the device that was exposed to water after every meal.
*** CAUTION ***
The biggest thing you have to worry about with cooking sous vide is botulism. The temperature this thing runs at runs within the range where if you do not carefully prepare your food, you run the risk of any possible botulism spores growing exponentially in your bag. As with cooking anything raw like fish or meat, make sure to research how to cook your food, and make sure you're following directions and guidelines very carefully. A good design feature on the screen is that the temperature readout turns orange when you're in hazardous territory and you should use caution; the light is green when the temperature is in the safe zone.
— TASTE —
You've heard the term, "old dogs can't learn new tricks", well you can with this device in your kitchen. All the foods you've ever prepared before will now taste differently when cooking sous vide. The best thing about the Nomiku is you will be able to eat all the things you've ever eaten like you're eating them for the first time. It will be different, it will be better, you will love it.
Overall, this device does what it's supposed to do: maintain an accurate temperature, while circulating water, that is intuitive to use and easy to operate. Try it out. Recommended.
The Nomiku is a kickstarter financed item...the second that I bought. The first one, the Pebble, was kind of neat, but not very useful. The Nomiku seems really useful and hardy enough to be used daily.
The first steak that I used, I vacuum sealed with some butter, some olive oil, some soy-wasabi sauce. I added pepper, salt and some sage seasoning. Then I froze it for use two weeks later.
The steak itself went into the water bath and cooked there for 2 1/2 hours at 60 degrees C. That's around 140 degrees F. When you cook steak, you're aiming to moderate the temperature in the dead center of the steak. 140 is a nice medium rare. Since the environment in which the steak is cooked (water, held away by the plastic) is exactly 140, the steak can never get hotter (no overcooked steaks anymore ever). Because the water is circulated by the device, the heat is evenly distributed. All in, clipped the device to the pot (should be 8" high at minimum), added water, added the steak and turned on the device. Once on, I turned it to 140 F and walked away. 2 1/2 hours later, the best steak ever. Really. Perfect medium rare, great texture (once a 20 second sear was done) and amazing taste. If I'd got at Ruth Chris' or Lugers, I would not have expected their steak to taste better (they use sous vide all the time). All in...win!
This week, salmon steaks and big thick filet mignons!
If I can figure out how, I will put pictures up. If you are considering this device, my suggestion is to buy it. Very cool, works very well and the food I've made has been extraordinary. High recommend.