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breakfasts, cooking techniques, recipes, roasting

simple egg on toast : roasted tomatoes and potatoes : frisée

June 23, 2013 12 Comments

Nothing like staying in bed on a saturday  morning for a bit longer, just a bit longer, specially after friday drinks. What’s better is having breakfast in bed and what would be even better, being able to go back to sleep for another couple hours right after. Enough wishful thinking, but my sleeping in I […]

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breakfasts, cooking techniques, food tech and gadgets, recipes

1hr 63°C egg. The “perfect” soft “boiled” egg.

January 29, 2013 3 Comments

Not sure if perfect is the right word here since perfection when it comes to food and especially eggs is very subjective. I do like my eggs soft and tender and I am a fan of soft-boiled eggs but I’m not everybody so if you aren’t into runny yolks, exit now or stick around and […]

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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:

  • April 24, 2016
    Boneless Leg of Lamb. Sous vide. 10 hours. 140F | thatothercookingblog.com

    Best Easter Dinner Ever. Boneless Leg of Lamb. Sous vide. 10 hours. 140F.

  • December 6, 2015
    Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad @ thatothercookingblog.com

    Meat and Potatoes. Sous vide brisket. Baby creamer potatoes. Baby kale Salad.

  • October 5, 2018

    Whole Sous Vide Roasted Chicken 70C 3h

  • 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

  • June 14, 2013

    tangerine + tarragon infused pork belly : sous vide 36h 140ºF

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