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cooking techniques, cooking tips, failed experiments, food experiments, main entrees, recipes, roasting

Chicken Nightmares.

October 11, 2015 12 Comments

If you’re a bit OCD,  you like chicken and you like to cook it yourself , this post might be of interest. I know I keep talking about chicken. I talk about chicken a LOT. Because I love chicken and I can recount the few times I have had a good chicken dish at a […]

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cooking techniques, failed experiments, food tech and gadgets, poultry

my vacuum chamber sealer and 3 chicken breasts…

May 4, 2013 12 Comments
three chicken breasts

I’ve been meaning to write more on sous vide for a long while, fish and poultry  mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement. I own a VacMaster vp112 […]

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failed experiments, food photography

braised pork belly over onions : orange : garlic

April 19, 2013 6 Comments
braised pork belly over onions : orange : garlic @ thatothercookingblog.com by Paul Palop

Still on the Big Island. A few nights ago I almost lost my fingertips, nope, not due to a kitchen disaster, something much cooler, night diving with manta rays on the west coast, the surge was so strong that holding on to rocks at the bottom was pretty pointless, must be how little veggie bits […]

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failed experiments, food photography, food tech and gadgets, recipes

Arepas, Corn Flour Goodness.

January 28, 2012 No Comments

http://en.wikipedia.org/wiki/Arepa The process of making arepas is super easy. I have yet to measure the water to flour ratio, I always add water bit by bit until I hit the right consistency. My guess is one cup of flour one cup of water. Corn flour absorbs so much water. I’ve been seasoning them with salt […]

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About me!

Hey! I'm Paul, the guy behind thatothercookingblog.com. I'm super passionate about sous vide cooking, fermentation and dry curing. I also love feedback! so leave some or contact me by email on the link below:

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Featured Sous Vide:

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