Why Sous-Vide?

About me:

I’m just s self-confessed food addict. At least 95% of my brain activity involves some sort of food-related matter. Therefore, I’ve decided to document my passion in the hopes of sharing some of my culinary delights with you all! Thank you for taking your time to read my blog. I really appreciate it! =)

Why Sous-Vide?

Apart from the fact that I was trying to be witty with my play on words -sous-vide = sweet -get it? (And, yes, I do know it’s not pronounced “sou-weeeet,”) I thought sous-vide was appropriate for a food blog because it’s a culinary term.

For those of you who are unfamiliar with the term, such as my mother who thought the name of my blog was me suggesting that my life was empty..ha ha, “sous-vide” is a sophisticated method that involves cooking food in a vacuum-sealed bag in a water bath at a low and precisely-controlled temperature for a period of time. The vacuum allows for a lower temperature cooking while still being safe which  results in dishes with better texture and quality than with higher temperature cooking methods. Despite the benefits, this technique requires a variance from the health department due to its possible food safety hazards if sous-vide is not carried out correctly.

Just like “sous-vide,” my love for food grew slowly. But now after many years of collecting cookbooks, visiting restaurants, reading food blogs, and baking non-stop, I could proudly say that my passion for anything culinary has made my life so much more “flavorful.” And yes, like “sous-vide,” this passion of mine also comes with its drawbacks such a fat belly and a flat wallet. But who cares when food makes my life so “sous-vide.” =)