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Nomiku from Shark Tank: How to get $50 off home sous vide cooker

The WiFi Nomiku comes in either black or white, and you can currently get $50 off
The WiFi Nomiku comes in either black or white, and you can currently get $50 off

This week’s Shark Tank features Nomiku — a product which allows you to bring the phenomenon of sous vide cooking, used by top chefs, into your kitchen. And at the moment you can get a $50 discount.

The WiFi Nomiku is an “immersion circulator” that clips on to the side of a pan and controls the temperature in it turning it into a chef’s water bath.

You cook things by placing them in a vacuum-sealed bag into the water, which then stays at the exact temperature you want throughout — meaning you never overcook or undercook things.

Sous vide cooking also means you don’t lose any of the nutrition from the food you prepare, as you keep all the goodness locked in rather than have it lost into water like you do when boiling.

As an added bonus, Nomiku can also chill the water you put it in — meaning you can keep drinks or ingredients for things like cocktails cold.

To use the Nomiku sous vide immersion circulator you just need a heat-safe bag to put your ingredients in, a pot measuring at least 8in tall — and a recipe!

You can also download the firm’s Tender app which has recipes for you to search through, and allows you to monitor your Nomiku from afar as you cook up a storm.

Nomiku creators Abe and Lisa Fetterman during their pitch on Shark Tank
Nomiku creators Abe and Lisa Fetterman during their pitch on Shark Tank

Where can you buy the Nomiku?

You can buy the WiFi Nomiku in either black or white for $249.99 on the firm’s website. At the time of writing, they have a projected shipping time of 2-3 weeks.

How to get a discount

To coincide with the firm’s appearance on Shark Tank, you can currently get $50 off the WiFi Nomiku on the firm’s website using the code SHARKNOM50.

Shark Tank airs Fridays at 9/8c on ABC.

Julian is the editor of Monsters & Critics. He has worked as a journalist for more than ten years, previously as an editor at the... read more
Julian Cheatle

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