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Lobster Bolognese : Capellini : Porcini Froth : Black Truffles

March 2, 2015 No Comments

    Lobsters found in Vancouver fly first class all the way from the east coast to the lobster man‘s water tanks and other seafood market places around. Today’s dish was inspired by a recipe from the book In Pursuit of Excellence by Josiah Citrin, Chef and co-owner of the famous 2 Michelin star restaurant Melisse, located […]

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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:

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    Pasteurizing Eggs or Mayo at Home

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

  • July 31, 2015
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    Boneless Pork Center Loin Cut Sous Vide 136F 6h : Mirin and Garlic Marinade 12h

  • April 22, 2016
    chicken marsala sous vide 140F 2h | thatothercookingblog.com

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  • June 13, 2014

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

  • October 19, 2015
    Pork Ribs Sous Vide. 62C 12h. Freeze 12h Deep-fry 3min.

    Pork Ribs Sous Vide. 62C 12h. Freeze 12h Deep-fry 3min.

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