Cooking food ‘sous-vide’ involves putting it in a sealed plastic bag and immersing it under water at relatively low temperatures for long periods of time. The idea is that you can precisely control the temperature of the bath and thus achieve perfect doneness levels through and through, all the while dissolving connective tissues in meat without diluting any of the flavour. The result is supremely tender steaks, jelly-like buttery fish, and fall-off-the-bone ribs. However, immersion circulators are often very pricey and sometimes large and unwieldy machines. The Nomiku is none of those things: it’s a $300 clip on circulator that uses your existing pots to do its work. We’ve been testing it for the last couple of weeks and this article is a quick overview of its abilities.