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appetizers, main entrees, meats, national dish

Arepas con Carne Mechada. SE ACABÓ LA PILADERA!

December 27, 2015 10 Comments
Arepas con Carne Mechada

Arepas are definitely a Venezuelan food staple. Maize flour defines this dish and many others in Venezuelan cuisine. Arepas are also popular in colombia and go by the same name. In El Salvador they’re called pupupas and are slightly different but the idea is the same. What makes this dish Venezuelanly unique is the flour […]

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breakfasts, recipes

arepas : harina pan : precooked corn meal : venezuela

May 4, 2013 4 Comments

Arepas are extremely popular in Venezuela, they tend to replace bread at the table, like say what mexican tortillas would be, eaten any time of the day, stuffed with pretty much anything you can think of, as main a dish or side. Different countries call it different names. More commonly know in the US by […]

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Paul, the guy behind thatothercookingblog.com. Passionate about sous vide cooking, fermentation and dry curing. Love the feedback so leave some or contact me by email on the link below:

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Featured Sous Vide:

  • December 2, 2013
    Turkey Breast Roulade Sous Vide

    Turkey Breast Roulade Sous Vide 140F : Beer Braised Savoy Cabbage : Cranberry Chutney : Gravy

  • 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

  • June 13, 2014

    Short Ribs Sous Vide 72h 54C : Wine Reduction : Chimichurri : Garlic Sprouts

  • July 5, 2015

    Sirloin Tip Sous Vide 53.3C 24h

  • 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

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