Sous vide is the method of cooking vacuum-sealed food in a controlled low-temperature water bath. It is a top chef's secret weapon because it allows you to craft consistently delicious, perfectly cooked dishes, effortlessly and consistently.
Reasons to sous vide
Never overcook a thing
Precise temperature control ensures your food never becomes over- or undercooked. Steak becomes magically medium-rare from edge to edge, every time.
Textures you can't get anywhere else
Sous vide eggs cooked in various temperatures will yield a variety of yolk textures, from ones that are like a sauce to others that are like a golden custard.
Seal in nutrition
When vegetables are prepared sous vide, they retain more of their vitamins and nutrients and taste fresh – without losing any of their toothsome texture.
You only need 4 things
An immersion circulator
Nomiku is a clip-on appliance that turns any pot into a temperature-controlled water bath, perfect for sous vide cooking.
Your favorite pot
A pot you already own with a height of at least 8 inches can make a perfectly good water bath for your Nomiku. We also recommend 12 quart polycarbonate containers.