Our first attempt at making sous vide cheese! We might need to experiment a bit more…any tips?


Kickstarter Update: Thank you & Next Steps

We did it! Thanks to your generous support, we not only more than tripled our funding goal but broke our $750K stretch goal! That means we’ll be having different colored knobs for the new Nomiku!

With that said, some of you are probably wondering what happens next.

The Nomiku team is now hard at work beginning manufacturing on the new Nomiku which means extensive DFM (design for manufacturing) for tooling. We are still slated for our March 2015 ship date for the US/Canadian/Mexican model and will keep all of you international backers updated on our progress, a timeline will be provided once we submit for CE. Besides sending updates here, we’ll keep our Facebook page andblog consistently updated on our progress.

When it gets closer to shipping time, we’ll be sending out a questionnaire, where you can give us your shipping address, knob color preference, and any other special notes to our team.

If you know anyone who missed out on the Kickstarter campaign, let them know that they can go to our site right now and preorder for $199—that’s still $50 off retail! It doesn’t matter if your international or US-based—you can preorder!

Also, if you’re looking for cool projects to back, check out the Noke project—it’s in its last day of funding, so make sure to back while you can! You can also preorder the cool Emberlight! Also, check make sure to take a look at Plust Design




For those of you who like to keep up on the latest and greatest Kickstarter projects. There’s a Facebook Group you might want to join called “Back This Project.”

We are also excited to announce that Nomiku has been chosen as a Martha Stewart American Made Contest finalist in the design category (both as a Wildcard and Judge pick)! Click on that link to see our profile to vote. You just need to register (it takes about a minute) and you can vote up to six times per day—we hope we can count on your votes :)

As always, if you have any questions, we’re here for you. Just shoot us an email at and we’ll get back to you right away. In the meantime, stay sous vide inspired by following us on Twitter and Instagram.

Committed to you,

Lisa, Abe, Bam, Patrick, and Monica


Re:Cap Re:Make

This past weekend, Nomiku had the honor of having a booth at the 2nd annual Brit+Co. Re:Make Festival! It was a gathering of the coolest and most badass makers and entrepreneurs and it was such a blast to hang out with them on a beautiful Saturday in San Francisco. It was so fun that we just had to get down (awkward dancing to ensue if you click). 

imageThis was just the day after Cofounder Lisa gave a keynote speech about Nomiku and our maker journey at the Re:Make Conference. You can actually catch a cameo of here in a piece from SF’s ABC7:

The great thing about this event is that people GOT IT. When people saw the Nom sous viding carrots, asparagus, and eggs, they were so intrigued. They stopped by and after hearing about how sous vide could be applied to their lives, they just seemed to really get our vision for the kitchen—it was awesome. Some people had even backed us on Kickstarter! And some people even preordered the new WiFi Nomiku!


Oh and did we forget to mention that R2-D2 was there?? BECAUSE HE WAS.

imageAlso, did you know that you can buy the first-generation Nomiku from Brit+Co. as well? We’re proud to be among the tightly curated creative products that Brit+Co. is so well known for!

Were you at Re:Make? Did you talk to us or have any other photos or videos of us dancing to a remix of Nelly’s “Ride Wit Me”? Then let us know. We want to see!

To learn more about Brit+Co.’s mission to inspire creativity in women and other makers, check out their video:

Makers gonna make,
The Nomiku Team


We’re an American Made finalist!

It’s a good thing! We’ve been selected as a Martha Stewart American Made Contest finalist in the Design category!

Voting starts NOW and goes until October13! Once you register on the site (it takes less than a minute), you can vote up to 6 times per day and we hope we can get at least one of those votes ;)

You can see our finalist profile and vote for us HERE!

We’re so proud to be American-made and are honored to be among such amazing makers and are so grateful for your support!

Many thanks,
The Nomi-crew


Sous Vide Kaya (Coconut Egg Jam)

Kaya is a delicious Malaysian coconut egg jam that is enjoyed on buttered white toast for breakfast. It’s traditionally made over a fire where the mixture is diligently stirred for hours until it becomes smooth and creamy. Now you can make it in a Nomiku water bath with no babysitting! 


  • 3 Large Eggs
  • 1 1/2 cups Granulated Sugar
  • 1/2 can Coconut Cream (about 6.75 fl oz)
  • 5 Pandan Leaves, knotted
  • 1-2 drops Pandan Paste or Extract (optional)


  1. Set up Nomiku water bath and turn temperature to 83°C (181°F).
  2. In a large mixing bowl, whisk together eggs, sugar, pandan extract (or paste), and coconut cream. Pour into a quart sized zip bag and add in knotted pandan leaves. Seal using the water displacement method and sous vide for 1.5 hours. 
  3. Remove from water bath and drop the bag in a mixing bowl filled with ice and cold water for at least 10 minutes. The kaya should thicken as it begins to cool. Give the bag a good massage to remove any lumps. Spread on buttered white toast for breakfast or as sweet treat! Can be stored in refrigerator for up to a week.


Sous Vide Fried Chicken and Waffles

Sous vide fried chicken is the best—by sous viding, you guarantee a perfectly cooked inside without fear of over-frying. Brunch it up with your friends this weekend.

Serves 4

Cook time: 1 hour and 30 minutes sous vide

Special tools: Waffle iron, cooling rack


  • 2 Chicken Legs
  • 2 Chicken Breast
  • 1 cup Whole Milk (Buttermilk is an excellent substitute)
  • 1Tbsp Tabasco Sauce
  • 1 tsp Worcestershire Sauce
  • 1 cup AP flour
  • 1 tsp Paprika
  • 3 tsp Freshly Ground Black Pepper
  • 1 Liter Grapeseed Oil
  • 1 serving Waffle Mix
  • 1 Bottle Real Maple Syrup
  • Salt to taste
  • Waffle Iron


  1. Set up Nomiku and turn temperature to 63°C (145°F).
  2. Cut the breast into 3-4 pieces each and separate the leg from the thigh.
  3. In a small bowl mix milk, Tabasco sauce, Worcestershire sauce, and salt. Add this mixture and chicken pieces into one gallon sized zip bag. Separate into two bags if necessary. Cook for 1 hour and 30 minutes.
  4. Mix the dredging flour by whisking flour, salt, paprika, and pepper together in a large bowl to set aside for frying.
  5. Cook the waffle mix according to box instructions. Once cooked hold in a warm oven at about 140°F until serving on a cooling rack (If they are left on a flat surface, like a plate then the waffles will steam on the underside and become soggy).
  6. Begin heating grape seed oil to 175°C (347°F) in a large heavy pot and hold it at that temperature, adjusting range heat as necessary. Remove the cooked chicken from the bag and dredge in the flour mix. Turn up the heat to med-high and begin dropping the dredged pieces in. Don’t overcrowd as the temperature will drop and produce a soggy crust. Fry until crispy and golden brown, around 5 minutes, place on cooling rack to rest while cooking the rest of the chicken.
  7. Finish by arranging fried chicken on top of waffles. Drizzle on maple syrup and serve!



Thanks to your support, we broke our $750K stretch goal!! What an amazing 30 days—we are so grateful and can’t wait to get the new Nomikus in your hands!

If you missed the Kickstarter, you can still preorder for less than retail on our site

Again, thank you for undying support—it has meant the world to us. 

With gratitude,
The Nomiku Team




It’s your final chance to back the new WiFi-connected Nomiku on Kickstarter! Now or never!

Click here to back! 

Thank you for your support!
The Nomi-crew


What Chefs Are Saying About the New Nom

It’s the LAST HOURS of our Kickstarter so if you haven’t backed yet, you’re almost out of time! If you still need some extra convincing, check out what some amazing top chefs chefs are saying about the new Nomiku campaign!



Chef Chris Cosentino came in with a double-whammy, Tweeting AND Instagramming about us! You see what he said there? “Hurry!!” Take his advice. 


And Chef Kristen Kish totally gets it! She has the generation 1 Nomiku and the new Nom is even more portable and easy to use—plus there’s its nifty WiFi connection and companion app, Tender!


Chef Chris Crary has been on our sous vide ride with us since the beginning—so happy he’s continuing to support us!


First off, we blush at being called friends, and second, we’re such huge fans of Chef Hugh Acheson, that we’re flattered by all his support. He’s also been with us since our original Kickstarter!

imageAnd we basically fainted/gasped/screamed when we saw this tweet…this tweet from the best chef in the world, Chef Rene Redzepi! It blew our minds. We knew we were doing something right to get his support :D

So there you go! Some of the brightest culinary minds have given their two cents. We want to change the future of food and we can do that with your help. We hope you consider backing us in the last hours of our campaign so we can do as much as we can to make Nomiku the best it can be. 

You can back and learn more about our new WiFi-connected Nomiku here

With appreciation,
The Nomiku Team


Cook with Your Wearables? Say Wha’?!

With the announcement of the all the new devices from Apple yesterday, we thought we’d let you know that your new Nomiku would fit right in!  

Nomiku’s WiFi-connection is open source, which means that it will connect seamlessly with any of your wearables, including the newly announced Apple Watch and HomeKit! 

You see, now cooking with your Nomiku got even easier and will keep pace with the new tech that’s coming out. Stay connected to your kitchen and make amazing food. We’re on the start of something amazing. 

Don’t forget—it’s the last day of our Kickstarter campaign, so back now before you forget! 

-The Nom Team