Sous Vide Tools is delighted to announce that it has teamed up with Campden BRI, the UK’s leading provider of practical scientific, technical and advisory services, to validate all of its sous vide training content and produce its own, unique, sous vide training guide. We must state that the principals of this training guide need to be adhered to after the course to ensure that the instructions deliver a microbiologically acceptable product. All times and temperatures within the guide are based on the user monitoring core temperatures during the cooking process. Any recipes within our online resource centre have not been validated by Campden BRI.
As the UK’s foremost supplier of sous vide and vacuum packing equipment Sous Vide Tools felt it was appropriate that it should also offer its customers the best guidance on the correct use of sous vide cooking equipment. Campden BRI is the Food Standards Agency’s (FSA) Master Vendor for the provision of specialist training courses and has done all the FSA’s research around sous vide guidance, so who better for Sous Vide Tools to partner with?
Originally the domain of Michelin starred chefs, the use of sous vide or water bath cooking is rapidly growing in the mainstream foodservice environment but, despite this, authoritative information on the subject is in scarce supply making it very hard for aspiring chefs or foodies to fully, and safely, engage with it.
Sous Vide Tools has been offering training classes at its state of the art facility in Lancaster for the past 5 years but has now decided to take this even further and team up with Campden BRI to have its training classes fully certified and validated to ensure it offers the most up to date and factually correct information to its customers.