SOUS VIDE CONSULTING UG : what is sous vide?

To cook sous vide at low and accurate temperatures, it is necessary to have a cooking chamber which must not only be controlled very precisely, but also have very small temperature variations (± 0.05 °C). The use of a conventional oven will not allow a uniform and constant temperature to be obtained. Water allows excellent heat conductivity and are therefore to be preferred when cooking sous vide. The cooking equipment that can meet the above constraints are few on the market and your choice will be limited to the following options: stirred or unstirred bain-marie, Combi Oven (convection-steam) and immersion circulator.

Each of these devices has its advantages and disadvantages. Other objective criteria will also have to be taken into account such as the reliability of the equipment, the After-Sales Service, repairability, the warranty period and the price. Having precise, stable, reliable and suitable cooking equipment is the basis of sous vide. It is also very useful to know the temperature inside the food. This requires a thermometer for sous vide cooking with a “needle” type temperature probe. This equipment is particularly useful when you start cooking sous vide or when updating or redoing your restaurant menu. There are 2 different technologies for these thermometers and probes. One is our preference.

SOUS VIDE CONSULTING UG training for professionals (restaurants, catering…) can be given either in cooking school, or on site in your premises or even remotely (video conference sessions).

Sous vide cooking traing in Ferrandi cooking school wit hthe SWID sous vide immersion circulatorSous Vide Consulting offers to put you in contact with our partners, trusted people, whom we have selected for you.
Whether you want to learn, improve, meet regulatory requirements or discover new techniques, we will have a solution tailored to your needs.