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appetizers, breakfasts

Venezuelan Arepas : Beef Stew : Swiss Cheese : Cabbage : Apparently Today Is The World’s Arepa Day!

September 14, 2013 12 Comments
Venezuelan Arepas

I’ve posted about venezuelan arepas before. I’m venezuelan, so arepas are expected to appear on this blog every now and then. I have to say that only a few years ago I couldn’t make an arepa to save my life but after some practicing I’ve gotten better.  If you are not familiar with these pre-cooked […]

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breakfasts, recipes

arepas : harina pan : precooked corn meal : venezuela

May 4, 2013 4 Comments

Arepas are extremely popular in Venezuela, they tend to replace bread at the table, like say what mexican tortillas would be, eaten any time of the day, stuffed with pretty much anything you can think of, as main a dish or side. Different countries call it different names. More commonly know in the US by […]

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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 22, 2016
    chicken marsala sous vide 140F 2h | thatothercookingblog.com

    chicken marsala sous vide 140F 2h

  • September 11, 2016
    sous vide swordfish tacos. 54C 30min. @ thatothercookingblog.com

    Sous Vide Swordfish Tacos. 54C 30min.

  • 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

  • January 30, 2015
    Lamb: Boneless Leg 8h 130F Sous Vide

    Lamb: Boneless Leg 8h 130F Sous Vide: Pistachio Puree: Slow Roasted Onions and Shallots

  • October 5, 2018

    Whole Sous Vide Roasted Chicken 70C 3h

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