The PolyScience Discovery Series is here!

clip_image004The age of the “affordable” circulator is upon us. When I first heard of sous vide cooking, lab quality circulators were priced around $1300 on eBay. “Home units” like the sous vide supreme were large and lacked features like pumps and strong heaters needed for true precision cooking. On top of a lacking feature set, they were still priced around $500, far too expensive to make the jump to “try out”.




Cherve Cheesecake



Cheesecake is one of the kitchen’s deceptively simple fine arts. Balance of cheese flavor with recognizable sweetness, presentation of a flawless cake without cracks, crust to cheese ratio, and pairing with garnishes or topping.








clip_image004In this recipe, I use the precision of low temperature sous vide cooking to create a perfectly creamy texture. I choose a high quality goat cherve from a local creamery with an unexpected tang to a recognizable favorite dessert. Additional technology from a whipping siphon aerates the cheesecake to the perfect medium airiness to the final dessert.








Just before the holidays, I received a circulator from Nomiku to test and evaluate. Nomiku’s slim design was one of the first kickstarter funded projects intended to bring sous vide and precision low temperature cooking into the home market. Priced at $299, Nomiku is a nice entry level price point making Sous Vide cookery accessible to the kitchen enthusiast.

clip_image002The packaging and design are playful yet elegant. The biggest advantage of the nomiku over other circulators I’ve tested is its slim design. The unit is slim enough to be stored in an average kitchen drawer — however, talk to anyone that owns a circulator and you’ll find out that these workhorses rarely get stored away… you’ll use it enough to find counter space for a water bath regularly.

One significant disadvantage of the Nomiku from my perspective is the design of an external power supply (think laptop power brick). This is the first time I’ve seen this in a circulator and i didn’t love the idea of it. Nomiku says this design ensures that vital electronics will not be submerged during use, however i found it to be slightly cumbersome. The external supply also contains a fan — presumably for cooling the electronics — which runs whenever the unit is plugged in. It’s a quiet fan, but it was definitely audible in my apartment when nothing else was going on in the kitchen.

clip_image004The controls on the Nomiku circulator are very good. A simple touch screen turns the unit on and off and a rotating dial adjusts temperature. The dial increases the rate of change based on how fast you spin it which gives the user quick but accurate control to 0.1 degrees.

I also like Nomiku’s innovative clip design which does not use any type of thumb screw like other companies. The unit was easy to attach/detach from various vessels in seconds without painstakingly turning a knob.

I put the Nomiku through my standard circulator test. Heating a large cooler of hot tap water to 63.2C for perfect eggs. The Nomiku’s 1150W heater got the bath up to temp in just over 17 minutes with no overshoot. Eggs came out perfect (as expected) after a one hour swim.

clip_image006The Nomiku’s affordable price and slim design make it a serious competitor on the entry level Sous Vide market. The power supply is a disadvantage that can easily be worked around for anyone wanting to start cooking sous vide without investing a lot of money in a professional circulator or taking the effort to DIY one (don’t DIY one, trust me). Heating temp was a bit slower than other manufactures I’ve tested but controls were among the best I’ve used and accuracy was top notch. If you want to bring your food to the next level with accurate, low temperature cooking, I would encourage you to consider the Nomiku.

Anova Sous Vide Immersion Circulator


I was recently contacted by Anova Culinary to evaluate their new offering on the home immersion circulator market. They were nice enough to send me one of their Sous Vide Circulators which I’ve been using for a couple of weeks now. Can a $200 circulator stand up against the old guard? How does it compare to the DIY builds detailed here at and Find out after the jump!

Banh Xeo (Vietnamese Sizzling Rice Crepes)


clip_image002I recently had an opportunity to travel through SouthEast Asia. As with most of my life, food punctuated the best moments of the trip, and this recipe was certainly a highlight of the journey. The name of this dish “Xeo” comes from the sizzling sound that the batter makes as it hits the hot pan. Often in larger cities, they are made frying pan sized and torn apart to be eaten. In the village that my mother grew up in they’re made the size of street tacos and are served 2-3 per person. This is the way that I prefer to eat them because the balance of ingredients is better. In my mother’s village of Phu Hai, fhesh rice flour can be bought at the daily markets, but in this recipe, the Vitamix is an essential tool to make everything from the rice flour, to the dipping sauce, to the coconut milk. Give it a try and tell me what you think!

Recipe after the jump!

Ajitama (Soy Sauce Marinated) Deviled Eggs



I’ve written about pressure cooked eggs before… Here is a new variation. This is an Asian spin on deviled eggs inspired by a $2 appetizer a David Chang’s Noodle Bar in the east village of Manhattan. A simple recipe that you can make for any event that requires, or would be enhanced with, deviled eggs. Recipe after the jump!







55 places I ate and drank in NYC

I_Love_New_York_I spent some time in New York City for work earlier this year. Three months in the city gave me plenty of time to try a few restaurants… In no particular order here are 55 micro reviews of the bars and restaurants I tried… Have a favorite NYC restaurant of your own? Let me know about it in the comments.