Links & additional information about sous vide
Hygiene: Cooking times, pasteurization, HACCP concept, local regulations
- Douglas Baldwin
- Food Code U.S. Public Health Service FDA
- Food Authority NSW Government
- Guidelines for restaurant sous vide cooking safety in British Columbia
- Guidance on Sous Vide Cooking Torbay Council
- Food Safety Assessment Tools
- HACCP & Sous Vide, Separating Myth from Science for Safety
- Public Health Ontario Case Study Sous Vide
- Sous vide cooking
Partners & friends
Cooking bags
Heiko Antoniewicz
High temperature grills
CREA | Culinary Research & Education Academy
Vacuum machines
Commercial catering
Institut Paul Bocuse
Blast freezers and chillers
iSi siphon