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product review

Review: CaveTools Heat Resistant Cooking Gloves

October 24, 2018 3 Comments

Hey guys, time for another quick review. The CaveTools guys sent me a pair of these really cool heat-resistant cooking gloves for testing. I have to admit I don’t own a grill right now and to be fair these gloves are better suited for the BBQ fans but they do have a place in the […]

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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:

  • 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

  • December 26, 2017

    Sous Vide Garlic Confit : 6h @85c

  • May 25, 2014
    Sous Vide Rib Eye Steak

    Sous Vide Rib Eye Steak : Madeira BBQ Sauce : Navy bean puree : Ratatouille

  • August 3, 2018

    Asado Negro Sous Vide 48h@52C

  • August 25, 2018

    The Simplest Sous Vide Pork Chops 3h 55C

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