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baking and pastry, desserts, recipes

Brioche Rolls : Yogurt : Nutella : oh so good!

May 13, 2013 5 Comments

Ok, this is probably one of the best things to ever have come out of my oven. An accident? very likely!  Nutella and Yogurt, what a powerful combination turns out,  simple and delicious and they were just sitting in my fridge …and I didn’t want them to go bad (not that nutella ever lasts that […]

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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:

  • 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

  • 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 4, 2017
    octopus and squid in farro-sotto

    Octopus and Squid Ink Farro-Sotto

  • December 26, 2017

    Sous Vide Garlic Confit : 6h @85c

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