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cooking techniques, food experiments, food tech and gadgets, sous vide recipes

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

July 16, 2013 17 Comments
Pasteurizing Eggs or Mayo at Home

And more on eggs… I don’t think there’s any other ingredient I find as fascinating as eggs. In my previous post on homemade mayo/aioli, I talked about an incredibly easy way to get the emulsion going with the help of a hand blender then I wondered how many people out there could be concerned with […]

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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 31, 2019

    Sous Vide Soy Sauce Cornish Hen.

  • 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

  • July 6, 2015
    Steak and Eggs : Poached Egg : Sous Vide Sirloin Tip 53.3C 24h : Red Chimichurri

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  • July 5, 2015

    Sirloin Tip Sous Vide 53.3C 24h

  • September 22, 2018

    Tacos de Carnitas Sous Vide 60C 12h

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