Hey Everyone!
I'm the CEO of Nise, happy to answer any questions you may have!
We asked ourselves wouldn’t it be amazing if you could come home after work to perfectly cooked meals like tender pesto chicken, juicy duck breast, asparagus, cheesecake, perfect crème brûlée and hundreds more…?
We know how tough it is to eat to eat good food. A lot of us don't have the time or the experience to cook, and eating out gets expensive quick.
The Nise Wave Sous Vide is our way of tackling that problem, potentially saving most people $1000s and 100s of hours a year.
Combining out top of the line tech specs with our software allowed us the create the closest thing you can have to a personal chef.
To achieve this goal we used the sous vide cooking method and our ATS (Adaptive Temperature System)
For the first time ever you can have your food HOW you want (medium-rare steak, velvety poached eggs, tender chicken), WHEN you want (when you get home from work or when you wake up).
For those who may not know -
Sous-vide cookers transform any regular pot of water into a precision cooking device.
Chefs around the world trust the sous vide cooking method, known for it’s ability to cook food perfectly to your desired doneness, with no risk of under- or over-cooking.
The Nise Wave takes sous vide a step further. It is the ONLY sous vide cooker that lets you have your meal not only how you want, but exactly when you want
~The Wave boasts the best tech specs in the industry ~
The Wave uses the sous-vide cooking method with top of the line physical product specifications. Boasting 1200W, IP67 Water-Resistance, a compact size that can fit in a drawer, manual and WiFi controls. (All at a sub-$135 price on Kickstarter).
Feel free to ask why these tech specs are important :)
It's not just a hardware bump compared to other sous-vide circulators. We have taken a deep dive into the software too.
Our app will have 100s of pre-programmed recipes from like tender pesto chicken, juicy duck breast, asparagus, cheesecake, perfect crème brûlée that trasmit to all the time and temperature information to the Wave.
The Nise App ~
More than just a recipe book, or a means to control the Wave.
The mobile app has something for everyone to love; whether you just want to cook sous-vide for precision or the convenience, find cool recipes, learn how to create culinary masterpieces, show off your cooking abilities, or make friends.
You can easily create your own recipes and share them from the Nise App, follow friends, share creations on social media and much more.
From a UX standpoint we set out to make the cooking process as simple as possible with super easy to follow steps. You can even sort by dietary restrictions like vegan, vegetarian, gluten-free, kosher and more.
About the Adaptive Temperature System (ATS) ~
With normal sous-vide devices, if you leave in a food (for example a ribeye) for an entire workday, you would end up with an overly tender piece of meat.
Traditional sous vide cooking heats to one precise temperature to optimize for one variable, doneness (medium-rare steak for example).
By cooking in distinct temperature zones, we can control the rate of protein degradation (tenderness), to an ideal level.
Since the ATS heats to different temperatures throughout the cooking cycle, it can control for multiple variables, including doneness, tenderness and scheduled finish time while maintaining protein quality. (PCT/CN2016/075744)
Science behind ATS ~
Even small changes in temperature greatly affect the rate of breakdown of protein/collagen. It has been shown that tenderness (shear strength) is considerably more dependent on temperature than time.²
In-fact, proteins denature much more intensely past certain temperature thresholds, avoiding these thresholds until necessary allows for longer cook times.² By precisely adjusting the temperature we can optimize the final tenderness (WB shear strength) based on the cooking length.³
With known variables of cooking time, maximum and minimum cooking ranges¹, cut, thickness, starting tenderness (shear strength), and the rate of protein degradation for a given temperature we can optimize the temperature curve for the results you desire.
² Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 17. http://doi.org/10.1016/j.ijgfs.2...
³ Becker, A., Boulaaba, A., et al. (2015). Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum. Meat Science, 110, 230–235. http://doi.org/10.1016/j.meatsci...
If you have any questions do not hesitate to ask!
Cheers,
Rayner Mendes
