If you are ordering from the EU please visit www.sousvidetools.com/eu/
The use of sous vide or water bath cooking is has shown rapid growth amongst Michelin star chefs in recent years, and the interest amongst foodies is currently at an all time high, however one thing which became apparent to ourselves is that there is a scarce supply of information available on this technique for aspiring chefs or foodies; let alone training courses.
With this in mind, we launched our very own sous vide training courses for both the professional chef and home foodie, where you can come and learn and understand more about this important cooking technique.
Offered in both Lancaster and London, to validate the course and produce our training guide, we have teamed up Campden BRI, the UK’s leading provider of practical scientific, technical and advisory services, to the Food Standards Agency’s (FSA).
During our classes, you’ll learn everything from the origins and history of the technique, the process and how to put it into practice in your own kitchen, as well as learning how to master the times and temperatures to control the colour, tenderness and flavour of your product.