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meats, sous vide recipes

Sous Vide NY Steak and Black Garlic Butter.

December 11, 2019 No Comments

This is going to be a quick one. My last post from a few days ago is all about black garlic goodness. I think this paved the way for today’s post which is nothing more than just an example of how to use this black garlic compound butter in one of the most delicious ways: […]

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main entrees, meats, recipes, roasting

Carne Mechada! Celebrating Venezuela and the winds of change!

December 11, 2015 No Comments

I’m sure not most of you out there know about what’s happening in Venezuela. I keep my blog politics free. I’ll make an exception tonight. I will admit that I am EXTREMELY happy with the outcome of the last national assembly elections back home. I hope the 2 parties (winners and losers) figure out a way […]

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baking and pastry, main entrees, meats, recipes

Savory Galette. Beef + Peppers + Leeks

November 9, 2015 12 Comments
Savory Galette

Finally back with some decent time to do some cooking, take some pics and blog it all! (sadly the rest of the year will be pretty inconsistent blogging wise) Told my friends I’d be making ratatouille for dinner this weekend. I also told them I would be baking it in a flaky quick puff pastry crust.  Side […]

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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:

  • June 7, 2014
    Boeuf Bourguignon Sous Vide

    Boeuf Bourguignon Sous Vide : 24h : 60c

  • July 5, 2015

    Sirloin Tip Sous Vide 53.3C 24h

  • January 6, 2025

    Sous Vide Coffe Rubbed Pork Ribs in Spicy BBQ Sauce.

  • July 6, 2015
    Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

    Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

  • July 16, 2013
    Pasteurizing Eggs or Mayo at Home

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

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