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appetizers, recipes

crema de apio y patata roja : cream of celery and red creamer potato : simple and bold!

June 29, 2013 10 Comments

I’ve made  this cream of celery and potato and I quite liked it. And it was also very quick to make! This is an easy recipe and it is also a basic preparation for many other similar dishes. I had extra celery in the fridge, and it was begging me to make something with it. […]

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appetizers, recipes, soups

Tiger Shrimp Bisque : Parsley Oil : Lemon Grass

May 21, 2013 10 Comments
Tiger Shrimp Bisque : Parsley Oil : Lemon Grass

This is something I made when I was away from my blog during a trip to Hawaii and I’ve been meaning to document it since, I really liked it and I hope you can enjoy it too. My understanding is that a proper bisque uses rice instead of potatoes as the thickener, in this case […]

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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 30, 2017
    coffee flavored round tip sous vide @ 55C 32h

    Coffee Flavored Round Tip Sous Vide @ 55C 32h

  • September 2, 2016
    Bison flank steak roulade. Sous Vide. 56C 1h.

    Bison flank steak roulade. Sous Vide. 56C 1h.

  • January 23, 2020

    Sous Vide Vietnamese Fragrant Beef Stew (Bo Kho)

  • 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!

  • 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

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