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main entrees, recipes, roasting, sauces, seafood

pan roasted trout – whole : pickled potatoes : can you handle it? : of course you can!

June 25, 2013 21 Comments

This presentation can be a bit shocking or lacking refinement  to some, although I really hope not.  It is very rustic (not primal, come one!) and certainly a bit out of fashion maybe? (not in many countries!) but I really like eating fish this way sometimes. It too keeps me in touch with the fact […]

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main entrees, poultry, recipes

Pan Roasted Chicken Breast : Pickled Wasabi Savoy Cabbage : Port reduction : Arugula

February 25, 2013 2 Comments

Duck fat… I had this plan all worked out when I woke up today,  I was going to make duck breasts, paired with some sort of wine reduction… by the time I was finished with groceries I had picked up all kinds of things, but no duck, I couldn’t find any, I did find great […]

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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:

  • March 9, 2018

    Beer Brined Pork Shoulder Sous Vide

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

    Chicken Thigh Confit Sous Vide 12h 62C

  • December 27, 2019

    Sous Vide Smoked Pork Shoulder

  • March 1, 2017
    pork centre loin sous vide : 57C 12h : 5% sugar %5 salt

    Pork Centre Loin Sous Vide : 57C 12h : 5% sugar %5 salt

  • July 5, 2015
    Sous Vide Cornish Hen

    12h Saline Brine : Sous Vide Cornish Hen 62.3C 3h : Yellow Mustard

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