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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 […]

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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:

  • 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

  • June 13, 2014

    Short Ribs Sous Vide 72h 54C : Wine Reduction : Chimichurri : Garlic Sprouts

  • January 6, 2025

    Sous Vide Coffe Rubbed Pork Ribs in Spicy BBQ Sauce.

  • December 5, 2015
    Beef Brisket Sous Vide

    Beef Brisket Sous Vide. 48h Marinade. 32h 57C

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

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

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