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baking and pastry, main entrees, meats, recipes

Savory Galette. Beef + Peppers + Leeks

November 9, 2015 12 Comments
Savory Galette

Finally back with some decent time to do some cooking, take some pics and blog it all! (sadly the rest of the year will be pretty inconsistent blogging wise) Told my friends I’d be making ratatouille for dinner this weekend. I also told them I would be baking it in a flaky quick puff pastry crust.  Side […]

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appetizers, breakfasts, fish, recipes, seafood

Standard Omelette and Canned Sardines : Roasted Leek

June 29, 2015 11 Comments

  Ahmm… yes, It finally happened. A canned product on this blog. I have zero problems with that. I love canned food. It is frowned upon, right? I know that in some places it’s actually well respected and quite a treat. Spain for example has a canning industry that is famous worldwide and extremely popular to locals as […]

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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:

  • July 31, 2015
    Boneless Pork Center Loin Cut Sous Vide

    Boneless Pork Center Loin Cut Sous Vide 136F 6h : Mirin and Garlic Marinade 12h

  • January 21, 2018

    Simplest Pork Ribs Sous Vide 62C 24h. 12-hour Brine

  • 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 23, 2020

    Sous Vide Vietnamese Fragrant Beef Stew (Bo Kho)

  • December 21, 2019

    Sous Vide Duck “Confit” Dumplings

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