I’ve spent the whole summer grilling outside. I got this pretty nice Webber Spirit grill about 2 months ago and I haven’t used the stove much. The grill is small, it only has 2 burners but it works really well. Gets super hot and I’ve successfully smoked a ton of different things. I wish it were a charcoal grill but regulations in LA prohibit its use in apartment complexes.
I’ve owned a number of grills in the past but I rarely used them, and rather misused them. Grilling is not an easy technique, especially for a cook that’s used to sous vide cooking. Grilling provides an extremely harsh environment for food. It is extremely inaccurate in terms of heat distribution too. But being able to cook outside without setting off any smoke alarms is awesome.
Grilling much this summer? Hope so! And I also hope you have a great pair of tongs to help you with that. I had the pleasure to test and review these awesome tongs by the guys at cavetools. I have a collection of tongs at home I will admit. They’re one of my main all-purpose kitchen tools actually. I use them very frequently, from flipping steaks to tossing salads or the not so frequent need-something-to-help-me-reach-something-in-the-back-of-that-really-deep-cabinet. So yeah, if you’re looking for a pair of heavy duty tongs that get the job done, these might be for you.
Hey, guys! back again to review a pretty cool product for all you sous vide home cooks out there! especially if you’re the kind of sous vide cook that loves really long cooking times. I cook a lot of tougher cuts very often and as you know, three, four days in a water bath is pretty standard to the point where water evaporation actually becomes an issue. I usually just add some water to the tank every morning and move on… but yeah, it’s kinda wasteful, not efficient. So the EVERIE guys came to my rescue and sent me a couple of cool lids that fit the popular Rubbermaid containers and my ANOVA circulators. They also sent me one of these containers. It’s not even my birthday! which btw it’s coming up.
Hey, guys, I’ve been gone for some time so a few updates: This cooking blog is not going away! (more annoying blog writing coming up! ) in fact, I just purchased a new theme and I’m planning the makeover to happen sometime this summer (northern hemisphere summer time). I’m also moving to a new apartment with much better kitchen lighting (natural and awesome). I will also have the ability to grill outside which is amazing considering how much I love it and how long I haven’t done it. So, all in all, a pretty outstanding setup for blogging and cooking so I hope I can get things back on track with more food experimentation, sous vide recipes and just cooking fun in general. I have a couple of really cool products to review as well so I will get into that in the next few days.
The Hestan guys just invited their brand ambassadors to a cooking/photo competition to show off their skills and their hestan skillets! and as you already know… that would impossible for me to pass. They facilitated the recipe which is great because I don’t cook by following recipes so this was different and really fun. It’s a recipe by chef Brad Spence whose culinary career is outside the scope of this post but let me tell you we’re talking about one of the best chefs in the country. He’s critically acclaimed and has a vast knowledge of Italian cooking. Go check out Amis Trattoria’s or Vetri’s websites when you have a change. Pretty wild huh?
Finally done with a crazy project at work which kept me away for almost a month. The guys @ cave tools were kind enough to let me review one of their many cool grilling gadgets. If you’re looking for that next summer BBQ toy, they have plenty of options to satisfy your curiosity so pay them a visit. Alright guys, it’s review time!
I love rice and I love seafood. Let’s just say it was about time we made some paella here at that other cooking blog.
Hey guys, just a quick update. I posted the update on my instagram account but never officially on the blog. Not sure if you’ve heard of Hestan cookware or their amazing line of bbq grills (if you’re into grilling just take a look at what they’re doing) It’s definitely top of the line stuff and I’m pretty excited, humbled but super excited to be working with them! helping promoting the brand and accruing more culinary stories that I can share here @ thatothercookingblog.com. Their line of cookware can be found at the Williams-Sonoma store. Check it out, looks awesome and cooks awesome too. I’ll be posting my first recipe featuring their 11″ Nanobond skillet pretty soon. Take care guys!
This taco might be a bit different from your usual asada taco but amazing nonetheless and if you love meat and you love tacos and you love sous vide cooking… then, yes, you must try this.
By definition most asada tacos feature carne asada which is grilled or pan-seared flank steak. I didn’t have any and as much as I love flank steak I tend to take sides with the less popular tougher cuts when cooked sous vide. Why? because they can be transformed into something that’s quite possibly superior in flavor and texture via sous vide. And you’re still within rare to medium rare range… which is just amazing.
Yeah, that’s the thing… I love rare or medium rare steak and without sous vide cooking, it’s nearly impossible to achieve the doneness level I’m looking for when cooking these tougher cuts. You can choose to sous vide your steak to whatever level you want but most of my posts on this blog are about applying the least amount of heat to cook ingredients. Just enough to ensure the food is cooked, the texture is what I like and proper pasteurization is achieved.
Enough with this sous vide babbling. Get your gear ready because this is extremely simple once you have all the components ready. This is not a recipe per se. More like a reference guide if you’re interested in this kind of cooking. Let’s do this.
This should be a pretty quick one guys. As you know, brining is one of my things. I’m hoping to write a whole post about brining in depth (no pun intended) soon. Today let’s keep it simple. Just grab a beautiful round tip (you probably just want a portion of it, they can be big) at your butcher shop. A good size would be 3 to 4 pounds. Trim any excess fat if need be and let’s go.