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main entrees, recipes, rice, seafood, spanish cuisine

Seafood Paella

May 20, 2017 11 Comments

I love rice and I love seafood. Let’s just say it was about time we made some paella here at that other cooking blog.   Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Please enter your Email: We never spam. You should only […]

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poultry, recipes, rice, spanish cuisine

paella de pollo y cochino.

April 21, 2016 5 Comments
paella de pollo y cochino | thatothercookingblog.com

Before we get into this paella de pollo y cochino let me explain where I’ve been these last 3 weeks (I did mention it in the previous post but I still have a bit left I need to get out of my system). So 3 weeks agoI was getting ready to move my site to a […]

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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:

  • December 2, 2013
    Turkey Breast Roulade Sous Vide

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

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

    chicken marsala sous vide 140F 2h

  • September 2, 2016
    Bison flank steak roulade. Sous Vide. 56C 1h.

    Bison flank steak roulade. Sous Vide. 56C 1h.

  • May 6, 2017

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

  • 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

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