Redesigning sous vide cooking for the home

Sous vide is a remarkable way to cook proteins. Using an immersion circulator, you set a tub of water to the exact temperature you want to cook your meat. And over several hours, it warms to the perfect amount of doneness. Chefs everywhere are using it, but the technology has not been translated effectively into a domestic appliance. One US company, however, believes it has come up with the perfect solution. Sous vide is hardly new – it was created in the 1960s to reheat tastier cuisine in Swedish hospitals and space, before it was perfected as a cooking device that served its first meal at a Holiday Inn. Eventually, it was adopted by Michelin-calibre French chefs as a means to preserve the fat and moisture in pricey foie gras.

“Lab equipment manufacturers made the first foray into this field. However, they tended to focus purely on technical specifications. They were manufacturing a rebranded lab tool,” explains designer Bam Suppipat.

“This is especially true with earlier models of immersion circulators that paid little attention to water condensation (ie exposed control boards) and clunky user interface. There was no design dialogue on how to handle these machines correctly.”

Now, Bam Suppipat is the lead designer behind Nomiku, the world’s smallest immersion circulator, and also the first that looks truly at home in a home kitchen. It clips on any pot up to 4 gallons to turn it into a sous vide machine….

Fast Company: Read more about it here

And watch a video here…