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recipes, soups

Super Easy Garbanzo and Sausage Soup. More budget cooking!

September 8, 2015 10 Comments

This awesome recipe concludes my budget cooking repertoire for the weekend. I have meals to last me a couple of weeks now. If you missed my previous 2 recipes… here they are: Chicken Soup and Beet and Cole Slaw Salad. Garbanzos have been an obsession of mine since I can remember.I love them in cold […]

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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:

  • May 6, 2017

    Sous Vide Round Tip Asada Tacos. Coffee. 55C 32H

  • March 15, 2013

    Give Chicken Liver Pâté a Chance! pistachios and duck fat edition

  • October 2, 2015
    Sous Vide Lamb Shank and Sour Spinach Coulis. 12h 72h 55C @ thatothercookingblog.com

    Sous Vide Lamb Shank and Sour Spinach Coulis. 72h 55C

  • 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 17, 2025

    Sous Vide Flank Steak and Chimichurri

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