This year, three new devices—the Sansaire, the Anova, and the Nomiku—designed for sous-vide cookery and targeted at the home cook have been released, all of them available for under $300. But how do the three stack up against each other? For the last few weeks I've been testing all three side by side, cooking with them in every type of situation a home cook is likely to run into (and some they aren't). Here's a feature-by-feature breakdown of the testing.
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Sous-vide cookery is slowly but surely moving into home kitchens, but there's still a large convenience barrier that is stopping people. Enter the Nomiku. The idea is simple: a clip-on water heater with a built-in pump that heats and circulates water inside any pot, pan, or other vessel you'd like. With this nifty little guy, you can turn any pot in your kitchen into a sous-vide water bath. Heck, you could cook a steak in a flower pot or poach fish in a fish tank if you'd like.