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 for 1 hour Sous Vide Ribs, it takes three days to get them like this Sadly, at

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 take a different approach to the challenge of providing a constant temperature waterbath, so I thought it

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. Warmed the water to 34°C, held for 5 minutes, then used the chocolate. The only thing