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main entrees, meats, recipes, sauces

Morcilla de Arroz (Blood Sausage) : Fermented Cabbage : Airy Potato Mash : Pork and Port Reduction

October 11, 2013 22 Comments
Blood Sausage

Blood Sausage. Yes. Today I finally got in the mail a few ingredients I’ve been wanting to use and experiment with. It’s kind of weird to buy food online, but I guess that’s how it works these days. They are all of spanish origin. At long last! I have some salt cod, can’t wait to […]

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main entrees, poultry, recipes

Pan Roasted Chicken Breast : Pickled Wasabi Savoy Cabbage : Port reduction : Arugula

February 25, 2013 2 Comments

Duck fat… I had this plan all worked out when I woke up today,  I was going to make duck breasts, paired with some sort of wine reduction… by the time I was finished with groceries I had picked up all kinds of things, but no duck, I couldn’t find any, I did find great […]

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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 21, 2019

    Sous Vide Duck “Confit” Dumplings

  • 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

  • July 5, 2015
    Sous Vide Cornish Hen

    12h Saline Brine : Sous Vide Cornish Hen 62.3C 3h : Yellow Mustard

  • 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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