Growing up in the Pacific Northwest meant an abundance of high quality affordable salmon. It quickly became one of my favorite protiens to work with. I can remember many a late summer back yard cook-out featuring salmon grilling over a cedar plank. The scent of burning cedar is the perfect complement to salmon and always makes for a stunning presentation when delivered smoldering to the table.
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.
The 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.
The 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.
The 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.
A few weeks ago, PolyScience was nice enough to send two of their new vacuum sealers intended for home use. Unlike their previous models which were large expensive chamber sealers, these new units are edge seal type systems, similar to a food saver.
I compare the new 150 and 200 models against both my food saver and chamber sealer… Read about it after the jump.
Looking for that last minute gift? Make some barrel aged fish sauce!
You may think that barrel aging fish sauce would take months or even years… It does – If you put the sauce in the barrel. But if you put the barrel in the sauce, it can be ready to gift in just a few minutes.
This is not a recipe… but rather an idea. For your Thanksgiving Turkey. To save it for blandness and bordom. To elevate it’s flavors. To surprise your friends and family with the flavors of south east asia, the elusiveness of tur-duck-en.
Truth be told, I don’t like tur-duck-en. The concept of minimizing surface area of perfectly good poultry skin that would roast or fry up nice and crispy doesn’t make sense. That said, I was recently reviewing a new immersion circulator from Anova and needed a solid recipe to test the unit… with the season in mind, I turned to tur-duck-en.
Tur-duck-en is inherently flawed. The duck is traditionally in the middle due to the size of whole birds, but placing the delicate duck in the middle means that it’s overcooked before the chicken is cooked through. Also, if I eat poultry it’s preferably legs and thighs. So if I were to ever make a tur-duck-en it might look something like this…
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 eatdrinkEXPERIENCE.com and SeattleFoodGeek.com? Find out after the jump!