thatOtherCookingBlog

. sous vide . fermentation . dry curing .

  • Home
  • About
  • Contact
  • Recipes
    • Appetizers
    • Baking and Pastry
    • Dry Cured
    • Fermentation
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Seafood
    • Soups
    • Sous Vide
  • Sous Vide Recipes
  • Subscribe!
Menu

cooking techniques, cooking tips

Cooking Tip : Peeling a Whole Head of Garlic In Seconds!

September 6, 2013 23 Comments
Peeling a Whole Head of Garlic In Seconds

I rarely post about prepping tips, but I’ve been thinking about dedicating a section of my blog to just that. Quick posts, a few pics and then move on.  Knife sharpening and caring, basics of mise en place, gear, kitchen logistics, food safety, so many useful things to talk about and one great opportunity to […]

Continue Reading

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:

Contact me by email!

Subscribe

To get my newsletter and more sous vide content, subscribe right here!

Featured Sous Vide:

  • December 21, 2019

    Sous Vide Duck “Confit” Dumplings

  • March 1, 2017
    pork centre loin sous vide : 57C 12h : 5% sugar %5 salt

    Pork Centre Loin Sous Vide : 57C 12h : 5% sugar %5 salt

  • September 11, 2016
    sous vide swordfish tacos. 54C 30min. @ thatothercookingblog.com

    Sous Vide Swordfish Tacos. 54C 30min.

  • August 3, 2018

    Asado Negro Sous Vide 48h@52C

  • 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.

Social and stuff!

Archives

  • About
  • Book Club
  • Contact
  • Photo Zone
  • Recipes
  • Search
  • Sous Vide
  • Sous Vide Recipes
  • Subscribe!
  • Subscribe!

thatOtherCookingBlog