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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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Paul, the guy behind thatothercookingblog.com. Passionate about sous vide cooking, fermentation and dry curing. Love the feedback so leave some or contact me by email on the link below:

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Featured Sous Vide:

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    Pasteurizing Eggs or Mayo at Home

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

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  • May 25, 2014
    Sous Vide Rib Eye Steak

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  • March 15, 2013

    Give Chicken Liver Pâté a Chance! pistachios and duck fat edition

  • December 31, 2019

    Sous Vide Soy Sauce Cornish Hen.

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