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

appetizers, archiveThis, cooking techniques, poultry, recipes, roasting

roasted sous vide chicken breast + oyster sauce: freezer support

May 11, 2013 6 Comments

Quick appetizer! but you must control that oven at all cost! carry over heat is hard to tame, and the formulas and mind numbing pages and pages of how heat travels through food are very hard to grasp, at least for me. Nothing like testing and trying and taking notes and trying again and learning […]

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:

  • June 17, 2013
    how does salt affect eggs in cooking

    how does salt affect eggs in cooking: I’ve had enough! gotta test it myself!

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

    Octopus and Squid Ink Farro-Sotto

  • March 7, 2017
    cooking chicken sous vide and pink juices

    Cooking Chicken Sous Vide and Pink Juices

  • February 16, 2019
    Sous Vide Scallops, Cauliflower and Brown Butter Tahini Sauce.

    Sous Vide Scallops, Cauliflower and Brown Butter Tahini Sauce.

  • July 16, 2013
    Pasteurizing Eggs or Mayo at Home

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

Social and stuff!

Archives

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

thatOtherCookingBlog