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cooking techniques, recipes, sauces

Sauce #01: Beurre Blanc : White Butter Sauce.

January 6, 2013 No Comments

The ratios are extremely forgiving, no 2 recipes look the same. This means things can be simplified in terms of quantities and flavored easily adjusted. Beurre Blanc is a combination of an acidic liquid that’s reduced, shallots and butter. Experimentation is key. A little knowledge about how emulsions form and work helps in the making […]

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main entrees, meats, recipes, roasting

Hallacas!!! Merry Christmas 2012

December 26, 2012 3 Comments

It might not look like much. It is one of my favorite things to eat. It does take hard work to make. So many different cooking techniques at play, hallacas are worth the effort and time, I love this christmas venezuelan classic, I could make it more often if I had the time, but it […]

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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:

  • July 16, 2013
    Pasteurizing Eggs or Mayo at Home

    Pasteurizing Eggs or Mayo at Home : Sous Vide : 134.6 °F for 2hr

  • October 21, 2015
    Sous Vide Chicken Liver Pate

    Sous Vide Chicken Liver Pate. 2h 68C.

  • June 14, 2013

    tangerine + tarragon infused pork belly : sous vide 36h 140ºF

  • September 2, 2016
    Bison flank steak roulade. Sous Vide. 56C 1h.

    Bison flank steak roulade. Sous Vide. 56C 1h.

  • April 22, 2016
    chicken marsala sous vide 140F 2h | thatothercookingblog.com

    chicken marsala sous vide 140F 2h

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