This week we explore the intersection of food and technology with Bam Suppipat, co-founder of Nomiku.
Nomiku are the makers of a radically simple immersion circulator, an easy way to precisely cook many of your favorite foods. The device makes sous-vide cooking accessible to anyone, bringing a staple of high-end cuisine into the home.
Below is a peek at Nomiku’s safe and intuitive one-button design, compared to equipment once reserved to science labs (shot at their test kitchen in San Francisco).
The team behind Nomiku participated in the HAXLR8R program’s first graduating class, a new accelerator for hardware startups based in Shenzhen, China. Bam tells us about his experience with the program and how it flowed into Nomiku’s highly successful Kickstarter campaign, which raised over $586K.
From there we discuss how food and science interact, some of the seminal works including Harold McGee’s On Food and Cooking, Modernist Cuisine and how new tools and techniques are leading us towards more scientific, predictable ways to cook.
Finally we end with a brief primer on UL certification, and the unexpected challenges of bringing an electric product to market.
Links
- On Food and Cooking by Harold McGee
- Modernist Cuisine by Nathan Myhrvold
- Alton Brown’s Good Eats mostly free to watch for Amazon Prime subscribers.
- Bag Soak Eat
- Design to Matter