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appetizers, cooking techniques, poultry, recipes, sous vide recipes

Sous Vide Chicken Liver Pate. 2h 68C.

October 21, 2015 24 Comments
Sous Vide Chicken Liver Pate

I start every post with a photo. Another fact about this blog. No ads. Ok, another one. It’s not a site about recipes, It’s some sort of cooking  journal. I write about adventures in cooking and I share them.  That’s how this blog started and that how it stays. One more, ok.  As much as I bash on […]

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appetizers, food photography, meats, recipes

Rib Eye : Coffee, Madeira and Tamari Reduction : Baby Rainbow Carrots

May 24, 2015 12 Comments

  I’ve been using instagram more and more these days and I have to say I really like it. Still a bit tricky to get photos from my SLR to my instagram account, but I think I have come up with a decent workflow and in the process I’ve actually discovered some pretty great apps […]

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main entrees, meats, recipes, sous vide recipes

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

May 25, 2014 30 Comments
Sous Vide Rib Eye Steak

It’s been a few weeks since my last post. I’ve been working on a few recipes that need some fine tuning and definitely some planning for when it comes to plating. Some food can be plated easily, like pasta for example. This dish I’m working on is a pasta dish, but it does not look […]

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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:

  • January 23, 2020

    Sous Vide Vietnamese Fragrant Beef Stew (Bo Kho)

  • 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

  • May 6, 2017

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

  • June 17, 2013
    how does salt affect eggs in cooking

    how does salt affect eggs in cooking: I’ve had enough! gotta test it myself!

  • May 25, 2014
    Sous Vide Rib Eye Steak

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

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