Anybody else get in on the Nomiku Kickstarter (sous vide cooker)?

[TastesLikeChicken]

http://www.waterbaths.com/products/sousvide_products.html

There's another option too. I don't believe either of these existed 15 months ago when I backed the Nomiku, it seems like this one has beaten both the Nomiku and Sansaire to shipping new orders (vs still fulfilling Kickstarter orders). The Nomiku was quite delayed, which I guess is to be expected from first-time designers.

Viper GTS

I like this one because it is made by a company that has been making industrial strength immersion circulators for lab use for some years so they have experience in this area. They have also been making tweaks and are already selling version 2 of this product as well.

 

[yuchai]

I think I actually like my steak having some sort of "gradient" in terms of doneness. I think it actually makes the texture more interesting. So, not sure if I'm onboard with the sous-vide method of cooking steak always being better than traditional methods. I think it comes down to preference.

 

[waggy]

I think I actually like my steak having some sort of "gradient" in terms of doneness. I think it actually makes the texture more interesting. So, not sure if I'm onboard with the sous-vide method of cooking steak always being better than traditional methods. I think it comes down to preference.

I agree. it also to me looks more appealing.

 

[Imported]

Didn't know about ANOVA but knew about the Sansaire and Nomiku. Decided not to back the Nomiku due to price tag and wouldn't get one know for the same reason. Sansaire or ANOVA.. hm!

 

[sourceninja]

I've tried about a half dozen different ways to cook a steak. Nothing has been as awesome as cast iron with butter and a bit of oil.

 

[ZaneNBK]

2 hours to cook a steak?

I'm still laughing at this.

Cooking steak at 135 degrees doesn't sound safe to me.

 

[TastesLikeChicken]

Cooking steak at 135 degrees doesn't sound safe to me.

What is not safe about it? 135F is the same as cooking a steak to med-rare/medium on a grill or in a cast iron pan, which for my own taste is a bit overcooked. When trimming a tenderloin I use the tail for carpaccio, which is raw. Beef is not chicken or pork. It is generally safe to eat even in raw form.

 

[ZaneNBK]

What is not safe about it? 135F is the same as cooking a steak to med-rare/medium on a grill or in a cast iron pan, which for my own taste is a bit overcooked. When trimming a tenderloin I use the tail for carpaccio, which is raw. Beef is not chicken or pork. It is generally safe to eat even in raw form.

Doesn't seem like it would kill bacteria. Hell, that's only 19 degrees hotter than Phoenix (or was it Las Vegas) was last year. Thought 160 was the safe temp. I guess I'm just paranoid, I only made the transition to medium a couple of years ago. Before that it was well done 100% of the time.

 

[TastesLikeChicken]

Doesn't seem like it would kill bacteria. Hell, that's only 19 degrees hotter than Phoenix (or was it Las Vegas) was last year. Thought 160 was the safe temp. I guess I'm just paranoid, I only made the transition to medium a couple of years ago. Before that it was well done 100% of the time.

If bacteria was a huge problem in beef (e. coli is the primary culprit) you would hear a lot about it in the news. The truth is that you are far more likely to get an e. coli infection from eating raw vegetables, and many people won't hesitate to munch a salad, thinking it's completely safe.

 

[iamwiz82]

Maybe a ultra hot cast iron to get some sear on it? 1 min per side will char it nicely.

 

[Howard]

Doesn't seem like it would kill bacteria.

It does. Get educated.

 

[ZaneNBK]

It does. Get educated.

i r eduwhatmated.