thatOtherCookingBlog

. sous vide . fermentation . dry curing .

  • Home
  • About
  • Contact
  • Recipes
    • Appetizers
    • Baking and Pastry
    • Dry Cured
    • Fermentation
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Seafood
    • Soups
    • Sous Vide
  • Sous Vide Recipes
  • Subscribe!
Menu

baking and pastry, cooking techniques, recipes

Gougères: Incredible simplicity.

January 8, 2013 4 Comments

My house still smells like a french bakery… and it’s been an hour since I finished, if only I could pack this smell so I could take it with me everywhere I go!. So… delicious. Once the gruyère cheese and the butter and the flour cook in the oven, that’s it. There is no explaining […]

Continue Reading

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:

Contact me by email!

Subscribe

To get my newsletter and more sous vide content, subscribe right here!

Featured Sous Vide:

  • September 21, 2018

    Sous Vide New York Steak @53.3C 6h : Blistered Shishito Peppers and Roasted Fermented Garlic

  • January 22, 2017
    sous vide salmon with steamed rice and broccoli

    Sous Vide Salmon with Steamed Rice and Broccoli. 50C 40 mins.

  • July 5, 2015

    Sirloin Tip Sous Vide 53.3C 24h

  • March 15, 2013

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

  • 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

Social and stuff!

Archives

  • About
  • Book Club
  • Contact
  • Photo Zone
  • Recipes
  • Search
  • Sous Vide
  • Sous Vide Recipes
  • Subscribe!
  • Subscribe!

thatOtherCookingBlog