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appetizers

Tilapia : Croquetas de Pescado : Fish Croquettes : Simple Tartar Dip

July 2, 2013 25 Comments
Croquetas de Pescado

Croquetas de Pescado. This is one dish I’ve always wanted to try but I always had my aunt Mirenxtu make it for me when I went home to visit. Since I moved to LA I’ve waited for the next opportunity to visit home to taste her wonderful fish croquetas! but the time has come , […]

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main entrees, meats, pastas, recipes, sauces

Lasagne alla Bolognese : Mangiare Italiano!

June 26, 2013 10 Comments

Lasagne alla bolognese has to be without a doubt one of the most popular dishes in the western world, it is so good! Simple  ingredients, a meat ragu,  lasagna noodles, béchamel sauce, some grated cheese, ricotta… ok, this is the list of key ingredients for successful deliciousness right here! But let’s not oversimplify or underestimate. […]

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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:

  • January 4, 2017
    octopus and squid in farro-sotto

    Octopus and Squid Ink Farro-Sotto

  • February 6, 2016
    Really quick post. Not really a recipe. I mean, the recipe is in the title if anything. Not much more to it other than mentioning that the golden brown crust came from flash frying the whole medallions in Ghee @ 450F for about 15 secs. I just wanted to log this to keep record since is probably the best piece of steak I've cooked in a long time and I am very proud of it. Salt the steaks. Add to the sous vide pouches right away, and add vegetable oil . I don't have a vacuum sealer here in Vancouver, so using the water displacement method is good but isn't great. Adding fat to the bag gets around the issue of having some pockets of air around the meat and it probably helps the meat retain its shape better. A theory of mine.... :P Anyways, cook away. Remove from baggies and serve immediately. No need to rest the steaks. They are already at the serving temperature. Happy Sat. I had fun taking some pics. That's it! Sous Vide Beef Tenderloin Medallion. 52C 1h. Hope you enjoy.

    Sous Vide Beef Tenderloin Medallion. 52C 1h

  • October 21, 2015
    Sous Vide Chicken Liver Pate

    Sous Vide Chicken Liver Pate. 2h 68C.

  • February 18, 2017
    chicken thigh confit sous vide 12h 62C

    Chicken Thigh Confit Sous Vide 12h 62C

  • December 6, 2015
    Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad @ thatothercookingblog.com

    Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad.

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