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asian cuisine, main entrees, meats, pastas, recipes, soups

Pork Miso Ramen Noodle Soup : Pork Belly

May 1, 2015 19 Comments
Pork Miso Ramen Noodle Soup

Making ramen stock from scratch is a labor intensive process. A traditional pork stock for ramen can take up to 12 hours. I don’t have 12 hours during the day to watch after a stock pot (I have a day job), but nobody said I needed 12 continuous hours. In the course of 2 evenings […]

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cooking techniques, cooking tips, legumes, main entrees, recipes, spice blend

Cuban Black Beans and Saffron Rice : How to cook black beans : Tips

October 7, 2013 10 Comments

Have you ever tried making black beans? It took me a forever to get it right. Some legumes are easier than other. Lentils, super easy, black beans, not so much if you don’t keep in mind a couple of things. The first few times I made black beans… the soup actually didn’t taste great, and […]

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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:

  • 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

  • January 30, 2015
    Lamb: Boneless Leg 8h 130F Sous Vide

    Lamb: Boneless Leg 8h 130F Sous Vide: Pistachio Puree: Slow Roasted Onions and Shallots

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

    chicken marsala sous vide 140F 2h

  • June 14, 2013

    tangerine + tarragon infused pork belly : sous vide 36h 140ºF

  • September 22, 2018

    Tacos de Carnitas Sous Vide 60C 12h

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