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.
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.
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.
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.