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appetizers, baking and pastry, main entrees, recipes

Empanadas 101: Beef and Pastry Goodness.

December 31, 2012 1 Comment

Ok, quick how to here: 1. make pie crust or puff pastry. 2. make a kick ass beef stew, as in the christmas hallacas one. 3. combine and bake. Tools: Rolling pin. Cutting board. Round cutting object… coffee can for example, or go fancy and get them round cutters at the store. Fork Spoon Small […]

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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:

  • December 21, 2019

    Sous Vide Duck “Confit” Dumplings

  • 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

  • February 18, 2017
    chicken thigh confit sous vide 12h 62C

    Chicken Thigh Confit Sous Vide 12h 62C

  • July 18, 2015

    Pork Chop Sous Vide 134F 2h : Cucumber and Pineapple Salad : Inspired by The Things We Cook

  • September 21, 2018

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

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