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holiday, main entrees, meats, roasting

Butchering lesson outcome: Part I. Roasted pork shoulder.

July 16, 2016 3 Comments
Butchering lesson outcome Part I. Roasted pork shoulder.

Ok, this is a couple of weeks late but happy 4th of July to America! I had an amazing time celebrating with the people I love and the food I love. If you have been following this blog, just a day before the 4th of July I attended a butchering lesson, and I was eager to […]

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cooking techniques, main entrees, meats, roasting, sauces

Boston Butt Roast: On Brining : Garlic Lemon Brine : Chimichurri Sauce

September 5, 2013 21 Comments
Boston Butt Roast

I know… still, tomatoes and  salad and grilling season out there and today’s post could be a holiday meal. I personally think that delicious food like slow roasted meats should be more common throughout the year if we love them so much. Specially because they are so easy to make and the only thing deterring […]

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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:

  • July 18, 2015

    Pork Chop Sous Vide 134F 2h : Cucumber and Pineapple Salad : Inspired by The Things We Cook

  • 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

  • September 20, 2015

    Sous Vide Blade Roast Marinated in Mirin and Garlic. 12h 52C 24h

  • October 1, 2016
    sunnies and sous vide'ed steak with chimichurri sauce

    Sunnies and Sous Vide’ed Steak with Chimichurri Sauce

  • December 26, 2017

    Sous Vide Garlic Confit : 6h @85c

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