How Tech Is Bringing Creativity Back To The Kitchen

How Tech Is Bringing Creativity Back To The Kitchen

Culinary devices are lowering the barrier to 'expert' cooking as people return to eating at home.

Nestor Bailly, PSFK
  • 2 april 2014

The rise in food culture over the past few years has not only led to a flood of foodstagrams and unique restaurants, but also an increased interest in cooking at home. Taking the time to select fresh ingredients and try adventurous recipes has become a leisure activity for young urbanites looking to slow down and escape the always-on work/lifestyle demanded by today’s economy.

At the same time, new devices are pushing the eating experience into new dimensions. Recently we’ve covered more experimental gadgets that play with smell as a food enhancer. While these are great fun, they don’t address the fundamental, creative culinary drive consumers exhibit when they try to adopt fancy cooking techniques like sous vide (meaning ‘under vacuum’ in French).


PSFK had the opportunity to test the Nomiku, an immersion circulator that answers the consumer call for more culinary freedom. After trying two basic sous vide recipes, salmon and steak, we were impressed with how easy it was to cook with an ‘advanced’ technique traditionally used by top chefs. Wanting to know more about the movement to bring creativity back to the kitchen, we spoke with Nomiku CEO Lisa Fetterman about how technology is catching up with people’s changing eating habits.


What is sous vide cooking, and what makes it special?

It’s a method where you vacuum-seal ingredients and then cook them in precisely controlled water. Water is the best at transferring heat evenly through your ingredients. There’s a specific temperature to coax the perfect texture and flavor out of nearly every ingredient— sous vide allows you to use exact science to make your dishes consistently delicious.

What barriers prevent people from making amazing food at home?

It’s hard to muster up confidence to experiment if you don’t cook that much. It’s getting started that’s the hard part, and Nomiku aims to help folks realize that it isn’t hard to make great food!

Technology has changed the way we interact with nearly everything we do day-to-day except how we use our kitchens. There hasn’t been enough incentive to change kitchen basics in the past century so today we wade in mediocrity. If your home kitchen inspired you and empowered you to create, Nomiku wouldn’t need to be here. The future of food and tech will enable people to cook and eat the most heavenly food, and we’ll get there if we’re willing to collaborate; creativity works best when creatives work together. Nomiku, as a crowdfunded product, is at the forefront of this trend.


How is technology changing cooking and people’s eating habits?

It’s the other way around, people’s eating habits are changing and technology is racing to catch up! People go to farmer’s markets more, [they] care about GMOs and organic sources, etc. They wonder why it’s hard to recreate restaurant dishes at home, it’s because they don’t have the right tools!

What separates Nomiku from other products like it?

Nomiku created the market for home circulators. We have the smallest and most powerful machine that is also totally safety-certified. Our design is incredibly intuitive, with one knob and one touchscreen. If you can use a faucet you can tackle sous vide. We believe everyone is a great cook, they just need the tools. Just as GoPro enabled everyone to create amazing video content where they otherwise couldn’t, Nomiku brings out the incredible chef inside everyone.

Thanks, Lisa!



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