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appetizers, recipes

Pan Roasted Duck Breast. Pomegranate and Sherry Wine Vinaigrette.

November 13, 2015 No Comments

    So this ebook thing. I’m getting pretty excited about writing one.  I’m still looking for a good software use. InDesign by Adobe seems like good option. I have no clue how to use it but I just downloaded the 30 day free trial version. I’ll play with it when I get a chance. […]

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appetizers, main entrees, poultry, recipes

Pan Seared Duck Breast : Fermented Lettuce and Parsley “Kimchi”: Pea Shoots

March 8, 2014 54 Comments

So the other day, I saw some beautiful duck breasts at the store and decided to have that for dinner. I’ve been fermenting lettuce at home… and if you’ve been reading some of the previous posts, lettuce has been featured as well. So with the leftovers, I decided to make a batch of “kimchi”, I […]

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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 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.

  • June 14, 2013

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

  • September 21, 2018

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

  • March 29, 2016

    Recipe: Easy Steak and Eggs Sous Vide!

  • July 16, 2013
    Pasteurizing Eggs or Mayo at Home

    Pasteurizing Eggs or Mayo at Home : Sous Vide : 134.6 °F for 2hr

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