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Beef Jerky DIY. Modernist Cuisine inspired.

February 16, 2013 3 Comments
Beef Jerky DIY

As cool as making beef jerky in the microwave might sound…. it really wasn’t for me. It would be great to have a way to eliminate moisture inside of it when drying things in it (here’s an idea, wouldn’t it be great to have a microwave that could remove that evaporated water?)… anyways, The constant opening […]

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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:

  • June 14, 2013

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

  • September 20, 2015

    Sous Vide Blade Roast Marinated in Mirin and Garlic. 12h 52C 24h

  • 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 6, 2025

    Sous Vide Coffe Rubbed Pork Ribs in Spicy BBQ Sauce.

  • February 2, 2016
    Ox Tail Sous Vide

    Ox Tail Sous Vide. 100h 60C

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