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We Landed a Big Fish: Shark Tank Recap

Buttering Up the Audience

Did you see us on ABC’s Shark Tank? While it’s been more than a week, the post-Tank glow has yet to wear off. For our pitch to Mark Cuban, Robert Herjavec, Kevin O’Leary, Lori Greiner, and Chris Sacca, we made The Perfect Sous Vide Steak. The step-by-step strategy for this gold standard of steaks can be found on page 145 of Lisa’s book, Sous Vide at Home. The sharks washed it all down with the perfect cocktail for such a momentous occasion — a Moscow Mule infused with sous vide infused strawberry rhubarb vodka.

We made sure to pamper the guests at our special viewing party, too. While Chef Scott Peabody’s favorite thing to sous vide is the humble egg (perfect, custard-like results), he was kind enough to fill our bellies with Carolina Pulled-Pork Sandwiches as far as the eye could see that evening. There was also plenty of other appetizers, beer, wine, and champers for liquid courage before the party headed to the episode viewing area.

Our Top Moments from the Pitch

1. Being praised by Chris Sacca.

2. Lisa’s amazing metaphor.

3. Our family and friends filling the room.

4. The anticipation right before…

5. ...and the champagne right after.

A photo posted by Nomiku Sous Vide (@eatnomiku) on Dec 2, 2016 at 8:14pm PST

Here’s the crowd’s reaction when Lisa and Abe accepted Chris Sacca’s deal.

We are incredibly humbled to have had this opportunity and are looking forward to continuing this journey. We thank you, Nommunity, from the bottom of our hearts for all of your endless support! We couldn’t have done this without you.

Here’s to the next big adventure.

A video posted by Nomiku Sous Vide (@eatnomiku) on Dec 5, 2016 at 4:45pm PST

Love,

Team Nomz

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Nomiku is now available in Williams-Sonoma!

Holiday shopping just got better!  We are thrilled to announce that Nomiku now available in Williams-Sonoma stores across the US, and guaranteed (right now) to arrive by Christmas if you order online. Engaged couples or parents-to-be can also add it to their registries -- and get creative in the kitchen in the new year!

We’re so excited that the WiFi Nomiku will now be more accessible for home cooks to bring sous vide to their own kitchens. The ability for people to purchase Nomiku while shopping in Williams-Sonoma is one step closer to bringing the sous vide method of cooking  to every kitchen!  

From Williams-Sonoma --

A favorite with chefs around the world, this compact, Wi-Fi-compatible immersion circulator brings professional sous vide cooking to your kitchen – and beyond. It works with any pot, creating a water bath that gently cooks foods to your desired temperature. At home, control cooking using a knob and touchscreen. To monitor or adjust cooking when you're away, use Nomiku's Tender app with your mobile device.

Nomiku gives sous vide an affordable price tag, and lets people bring home the ability to have perfectly cooked food whenever they want. We’re thrilled that it will now be available to the Williams-Sonoma community. Nomiku is also available for $249.99 on Nomiku.com.

Thanks to the Nommunity for all of your endless support as we continue to grow! We’re looking forward to 2017 and hope you are, too.

Love,

Team Nomz

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Nomiku on Shark Tank this Friday & Where You Can Watch!

After weeks of build-up, it’s finally here! This Friday, Nomiku’s fearless leaders, Lisa and Abe, are stepping in front of the Sharks to show them how anyone can cook and eat like a top chef, regardless of skill level.

Will the Sharks enjoy Nomiku’s creations, with the assistance of Chef Scott Peabody, or dismiss it as just fish food? Tune in this Friday, December 2nd at 9pm PT / ET on ABC to find out what happens between Nomiku and the Sharks!

Where to Watch Nomiku Live on Shark Tank

Television: Watch on your local ABC Television Affiliate

Online: Watch live on ABC’s website (A cable subscription will be required)

Mobile/Tablet: Download  and watch live on ABC’s app (A cable subscription will be required)

Team Noms

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Judge a book by it’s cover

Alright, so we typically wouldn’t give you this kind of advice, but with how beautiful all of these cookbooks are, why not?

We’re so excited and honored to be on this awesome list of Bay Area cookbooks, corralled by the crew at 7x7! 

As we get deeper and deeper into the giving season, might we recommend grabbing a copy of our cookbook, Sous Vide at Home? And any of these other books would befit any of your foodie friends--and not just the ones who live here in the Bay!

However, if you are in the Bay Area, cofounder Lisa is always happy to sign a copy of your book! Just stop on by! Love, The Nom Team

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Friday Food Crush: Don’t be a chicken...or do be

A photo posted by Bruce K (@brucie.k) on Nov 17, 2016 at 11:37am PST

Isn’t there something just like, calming about a perfectly neat row of perfectly cooked meat just staring at your face? Or maybe it’s not calming, and is sending you into a meat-hungry frenzy?

Either way, we’re loving this pic of sous vide chicken breast! Brucie K shared this photo with us--this 60C for 2 hours chicken--it was used for meal prep. We know meal prep doesn’t sound too sexy at the end of a work week, but hey, Monday’s only a couple days away!

Wanna be a Friday Food Crush? Use #nomiku on any creations you make on Twitter or Instagram! 

Happy Friday The Nomsters

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A Little Something to Thirst For...

As we approach the holiday season, there’s no shortage of time and occasions to have a drink in your hand (particularly if your family might not be the easiest to be around during the holidays...). 

And as we approach Thanksgiving, we’re just thankful to be a part of this awesome cocktail enthusiasts list put together by Common Man Cocktails!

As you may know, having a sous vide device like Nomiku can really change up how one makes and drinks cocktails. We already have recipes that show us how to infuse Nutella into scotch and how to even make your own milk punch!

Take a look at the other recommended gifts in the video and check out the full list here. 

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Nomiku on Shark Tank!

Lisa and Abe, our steadfast co-founders, are venturing into shark-invested waters with nothing to cling to but Nomiku. Watch them flourish or flounder. And watch the episode Friday, December 2, 2016 at 9:00 p.m. PST on ABC. Bring nomz.  

Make sure you’re following us on all the things ��� Twitter, FB, Insta — because we’ll be sharing nail-biting moments from our live viewing party here in San Francisco. Encouraging and scintillating responses are always welcome.   

To the millions of eyes that will see us on the episode for the first time: We’re super excited to share our passion for sous vide with you!  

To the sharks: It’s truly a dream come true to feel this kind of terror.

And to you, dear Nommunity: Thank you so much for believing in us. We hope you’ve been cookin’ up some mean seafood dishes.  

Happy viewing, everyone!

Team Noms

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It’s such an honor to have cofounder Lisa as part of this illustrious list of female entrepreneurs! 

Being a founder is not an easy journey, but the challenges and the results of those challenges are oftentimes worth it. It’s so encouraging to know so many other women are making this journey and having such a positive impact on the world. 

Here’s to changing the world a bit more, every single day.

Happy Tuesday! The Nom Team

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Chef heaven is a place on Earth

Have you ever wanted $1600 worth of chef-tastic kitchen tools and other cooking essentials? But you wanted it for $0?

Luckily for you, Nomiku has partnered up with Tilit NYC for an awesome giveaway where your $1600 dream could come true!

Along with a WiFi Nomiku and our cookbook, Sous Vide at Home, you’ll also have a chance to win Chubo Knives; Jacobsen Salt; and Keith Kreeger porcelain! 

Click here to see how to enter and good luck! Happy Monday, The Nom Team

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Friday Food Crush: Pudding you in your place

A photo posted by Chef Green (@offthecuffeats) on Nov 8, 2016 at 12:51am PST

This is our first sous vide rice pudding recipe we’ve ever had! 

And not only is it a rice pudding...it’s a really freakin’ good rice pudding. Peanut Butter Horchata. A combination that we didn’t know existed, but just feels so right. 

We haven’t had a chance to try this ourselves, but the recipe was just added to Tender, so you can. Thank you to Off the Cuff Eats!

Happy Friday! The Nom Team

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Viva Las Vegan!

We’ve partnered up with the Instructables team to lead a vegan recipe challenge! 

Show us your favorite and best vegan-friendly recipes for a chance to win a slew of prizes from patches, cookbooks, and even a WiFi Nomiku! 

We were inspired to do this challenge because a lot of people don’t yet fully understand the true deliciousness of sous vide veggies and fruits--it ain’t just for meat, ya know. 

So do some thinkin’, do some submittin’, and good luck!

Eat your veggies, The Nommers

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It’s Just Around the Corner...

The holidays are fast-approaching like a pack of wild zombies and so you don’t get eaten (or torn to shred for choosing a gift--or no gift at all!), we’re here to remind you that Nomikus are a great gift option!

As the Culination Holiday Gift Guide reminds us, the Nom is fit for the foodies and chefs in your life, and if you know a bibliophile, our cookbook, Sous Vide at Home is perfect. See, something for everyone!

Be sure to take advantage of the discount code while you can!

XOXO, The Nomiku Team

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We hope that you’ll ~poach~ this idea for breakfast this week! Ain’t nothing like an ooey-gooey egg to top basically anything for breakfast (or lunch or dinner or lunner or brunch or midnight snack). 

Eggs are a sous vide hallmark, and it’s easy to see why. Even easier to taste it. Watch the vid to see how to bring your egg game to the next level. 

Happy Monday! The Nom Team

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Friday Food Crush: Cookbook cookin’ is good lookin’

A photo posted by bonerep 🔪🍴 (@bonerep) on Nov 2, 2016 at 12:50pm PDT

So we’re a little biased obvi-eggs-ly with this choice for Friday Food Crush, because it’s a recipe straight out of our new cookbook! Sous vide pork belly with a sous vide egg! 

A cookbook has always been something that we’ve wanted for Nomiku and we’re so excited that it’s here and even more excited that people are already cooking with it! 

We hope that more of you get a copy of your own and that it’ll bring you lots of inspiration and good eats to come. If you’re in the Bay Area, you’re always welcome to swing by HQ to get your copy signed by the authors :)

Happiest of Fridays, all! Nommers 

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That was one for the (cook)books!

A photo posted by Steph (@thatwritergirl) on Nov 2, 2016 at 9:16pm PDT

Thank you all for coming to our first cookbook launch party at Omnivore Books yesterday! Cofounder Lisa, Chef Scott, and writer Meesha were all so excited to see the packed house--you guys are the best. 

Of course, lots of books were signed. 

And there were definitely lots of them to be signed. Just looked at how stacked Omnivore is ;)

And we of course couldn’t forget the food! Sous vide duck confit--and not pictured--lots of booze. 

If this looks like a good time to you and you’re in San Francisco, we’re hosting another party tomorrow! We have just a few tickets left if you want to join!

Thank you all again for your support--can’t wait to see more of your faces and to sign more of your books!

<3 x a lot, The Nom Team

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Nomnivores! Hope to see you tonight!

We hope you didn’t forget! Sous Vide at Home, Nomiku’s first cookbook launched yesterday and we’re hosting an intimate launch party in San Francisco at Omnivore Books to celebrate!

Festivities start at 6:30pm and go until 8:30pm! It’s free, and there’ll be bites and drinks, straight outta the cookbook! Of course the authors will be on hand to sign your books :)

If you can’t make it tonight, we still have a few free spots at our other launch party on Friday (can’t have enough parties we say!)! Buy tickets here. 

And if you just want to get a book of your own, grab one here! 

Happy Hump Day! The Nom Team

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It’s here, it’s here!

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, Nomiku’s first cookbook, is finally here!

A lot of hours (and egg yolks) went into the making of the book. Recipe writing, recipe testing, photographing, copy-editing, the list is endless. While we have been working tirelessly on the WiFi Nomiku and know what goes into the making of hardware, a book is an entirely different beast. Both, though, are rewarding, of course, and we cannot wait to share both with you all!

Published by Ten Speed Press, Penguin-Random House’s cookbook arm, Sous Vide at Home will be available wherever books are sold and can be ordered online here and will be available on our site shortly. We hear they’re a great holiday gift ;)

A big shout-out to the cookbook’s authors, cofounder Lisa Q. Fetterman; Nomiku Executive Chef, Scott Peabody; writer Meesha Halm; and photographer, Monica Lo! As a team, we’re so proud of you guys! Happy cooking, everyone!  The Nom Team