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Nomiku Sous Vide Cooker

Nomiku is an immersion sous vide device -- clamp it onto the side of a stock pot, and you'll be able to cook sous vide to your heart's content.

You probably have a lot of questions. Does it work well? How much does it cost? What the heck is sous vide? Don't worry -- click through for these answers and more.

Published:Caption:Photo:Tyler Lizenby/CNET

Sous vide 101

All right, so sous vide is French for "under vacuum," and with sous vide cooking, you'll typically vacuum seal your food (or stick it in a heat-safe Ziplock bag). The real kicker, though, is temperature control. Devices like Nomiku will heat water to a very precise temperature of your choosing, then hold it there. That makes for evenly cooked meals that are exactly as done as you want them to be.

Published:Caption:Photo:Ry Crist/CNET


With Nomiku, you'll start by clamping it onto the side of a stock pot.

Published:Caption:Photo:Tyler Lizenby/CNET

Just add water

From there, you'll fill your pot with water. Nomiku's minimum and maximum water level's are marked right on the device.

Published:Caption:Photo:Tyler Lizenby/CNET

Twist n' go

Plug Nomiku in and tap on its OLED touchscreen to wake it up, then twist the green ring around its neck to set the temperature. Nomiku will instantly start heating the water, with a fan circulating the water to help keep things even and consistent.

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Nomiku draws 1,150 watts worth of juice, and claims it can circulate 10 liters of water per minute.

Published:Caption:Photo:Tyler Lizenby/CNET

Eggs sous vide

Eggs are an easy first recipe to try out. There's no need to vacuum seal them -- just cook them right in the shell, then pull them out and crack them open. After 15 minutes at 167 degrees Farenheit (75 degrees Celsius), this egg was right in the sweet spot between runny and firm.

Published:Caption:Photo:Ry Crist/CNET

Loosen up

For a runnier egg, 13 minutes does the trick.

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If you like firmer eggs with your toast, 18 minutes will do it. However you like them, Nomiku can get your eggs just right time and time again.

Published:Caption:Photo:Ry Crist/CNET

Slammin' some salmon

Salmon makes for great sous vide fodder -- this filet came out perfectly cooked.

Published:Caption:Photo:Ry Crist/CNET

Steak supremacy

Here's some London broil we cooked to a perfect, edge-to-edge medium rare with Nomiku. Hungry yet?

Published:Caption:Photo:Ry Crist/CNET

Price point

Nomiku sells for $300 (and shops internationally for about £190 or AU$340), and while it might be worth that kind of cash, we're not convinced you should buy one just yet. Be sure and read the full review to find out why.

Published:Caption:Photo:Tyler Lizenby/CNET
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