by Irvin Slobodskaya Sous-vide cooking is a time-tested, 300-year-old method in the culinary world, enjoying somewhat of a resurgence among today’s molecular gastronomist chefs. The remarkably simple process—it works by vacuum-sealing foods in plastic and cooking in a uniformly heated water bath at a specific temperature—has contributed to its longevity, and now, bringing it all together is the Nomiku. Recently funded through Kickstarter after being …
Nomiku
