sous vide Nomiku v Anova For a couple of years I've had a Nomiku, which I use for sous vide cooking. I've produced chocolate, steak, short ribs - even rib roasts. It's great. Sous Vide Steak, 53°C
sous vide Sous Vide at Home Due to a couple of successful Kickstarter campaigns I find myself with two kitchen gadgets which offer to provide a temperature controller waterbath for sous vide cookery. The Nomiku. The Codlo. They each
chocolate Chocolate Tempering with a Nomiku I used my new Nomiku to temper some dark chocolate for an easter egg. Melted at 47°C, held for 10 minutes. Changed the water, set to 27°C, held for 10 minutes.
