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

[WelshBloke]

Make sure they Are indeed properly aged. The latest news have been pointing out the rampant scam that is aged steak.

They are pretty legit. I could go and look in their cold room.

They raise and butcher their own produce so I could go and pick the lamb I want my chops off if I want. :awe:

 

[Howard]

That's not a thing easily found.

It'd be like buying a Lexus LS when a Camry is usually good enough to satisfy. But when you can turn the Camry into 80% of the LS for free, why not?

 

[cliftonite]

Finally got it yesterday and had it in a pot of water within 20 minutes. Then it was off to the store for random things to cook.

First up, a ribeye. Two hours at 135 degrees yielded this:

My first sous vide cooked steak (or anything, that I'm aware of) and it was great. I need a torch though as it would have been better with some crust.

Have pork chops and a sweet potato in now, chicken scheduled for tomorrow.

I can't be the only one playing with this stuff, what are you all doing?

Viper GTS

How many steaks can you cook in there?

 

[Viper GTS]

How many steaks can you cook in there?

I need a more suitable container, but the Nomiku is OK up to 5 gallons of water.

That is a lot of steaks even accounting for proper spacing on a rack.

Viper GTS

 

[Riparian]

I need a more suitable container, but the Nomiku is OK up to 5 gallons of water.

That is a lot of steaks even accounting for proper spacing on a rack.

Viper GTS

Would you say the Nomiku is worth the $359 price tag for the quality of the food it puts out? I would that the price is my biggest barrier of entry to trying something like this.

 

[WelshBloke]

It'd be like buying a Lexus LS when a Camry is usually good enough to satisfy. But when you can turn the Camry into 80% of the LS for free, why not?

I'm not good with cars. I have no idea what any of that means.

I think most roasting cuts and steaks of beef there are aged.

 

[alkemyst]

Would you say the Nomiku is worth the $359 price tag for the quality of the food it puts out? I would that the price is my biggest barrier of entry to trying something like this.

Also a place to put it is needed.

 

[Don Vito Corleone]

I've never really had anything cook sous vide that I didn't think could have been cooked in another manner which would have yielded preferable results. Still, I try to keep an open mind and would cheerfully keep experimenting. I would not, however, buy a sous vide machine based on my experience to date.

 

[WelshBloke]

I've never really had anything cook sous vide that I didn't think could have been cooked in another manner which would have yielded preferable results. Still, I try to keep an open mind and would cheerfully keep experimenting. I would not, however, buy a sous vide machine based on my experience to date.

I think that I'd miss the cooking process. If I'm cooking a long slow dish I want the kitchen to smell of it. I'm cooking a pot roasted brisket at the moment and the kitchen smells awesome.

 

[yh125d]

I'll have the milk steak, boiled over-hard, with your finest jellybeans served raw

 

[Drako]

I'll have the milk steak, boiled over-hard, with your finest jellybeans served raw

LOL :thumbsup:

My biggest gripe with the sous-vide steaks I have had is the fat - something about unmelted fat just turns my stomach.

 

[Howard]

LOL :thumbsup:

My biggest gripe with the sous-vide steaks I have had is the fat - something about unmelted fat just turns my stomach.

Cooking to medium-rare renders the fat. Perhaps you had a rare steak.

 

[Howard]

Also a place to put it is needed.

To put the Nomiku? How big do you think it is?

 

[Howard]

Would you say the Nomiku is worth the $359 price tag for the quality of the food it puts out? I would that the price is my biggest barrier of entry to trying something like this.

The Sansaire is probably the better value.

http://www.seriouseats.com/2013/08/...us-vide-ciculator-from-modernist-cuisine.html

 

[Drako]

Cooking to medium-rare renders the fat. Perhaps you had a rare steak.

They were supposed to be medium, but the fat was still gelatinous/unrendered. The meat was good, but I have to say I still prefer a nicely cooked grilled or pan seared steak.

 

[Howard]

They were supposed to be medium, but the fat was still gelatinous/unrendered. The meat was good, but I have to say I still prefer a nicely cooked grilled or pan seared steak.

Beef fat never really liquifies fully. In your case I would say that the searing process was not thorough enough; you were probably missing the char and crispiness of the fat. In any event this isn't really a fault of SV as the cooking processes for the muscle and for the exterior (including the fat) are completely different.

 

[Drako]

In any event this isn't really a fault of SV as the cooking processes for the muscle and for the exterior (including the fat) are completely different.

:hmm: I never said it was the fault of the SV cooking process, I just said I don't like unrendered fat on a steak. Hence, I prefer grilled or pan seared steak.

 

[Howard]

:hmm: I never said it was the fault of the SV cooking process, I just said I don't like unrendered fat on a steak. Hence, I prefer grilled or pan seared steak.

Just wanted to make it clear that "grilled or pan seared steak" can also be SV.

 

[zinfamous]

The Sansaire is probably the better value.

http://www.seriouseats.com/2013/08/...us-vide-ciculator-from-modernist-cuisine.html

OK, that is pretty cool.

I think I'm going to request an early kickstarter donation from someone for this year's X-mas present...

:thumbsup:

 

[Viper GTS]

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

 

[Howard]

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

see link above for comparison

 

[alkemyst]

Just wanted to make it clear that "grilled or pan seared steak" can also be SV.

How? Isn't the requirement for SV to be sealed in a vacuum and cooked?

http://en.wikipedia.org/wiki/Sous-vide

 

[Drako]

How? Isn't the requirement for SV to be sealed in a vacuum and cooked?

http://en.wikipedia.org/wiki/Sous-vide

Dude, to make the sous-vide food palatable, you have to do some extra shit, yo, bitch. /jesse

 

[Howard]

How? Isn't the requirement for SV to be sealed in a vacuum and cooked?

http://en.wikipedia.org/wiki/Sous-vide

Not necessarily in a vacuum, but yes, sealed and cooked. However, SV is more like a girl of the town than a girl you have to be steady with...

 

[Hayabusa Rider]

ANOVA vs kick starter.. Hmm...

Kenji at serious eats is into this.