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cooking techniques, food experiments, sous vide recipes

how does salt affect eggs in cooking: I’ve had enough! gotta test it myself!

June 17, 2013 30 Comments
how does salt affect eggs in cooking

I might be in over my head when it comes to food science (definitely am), but I will give it my best shot here. What do I have to lose? 4 eggs? that’s worth the risk. We’re going to get down and dirty with this salt-effect-on-eggs business. Please read and don’t make me “begg” yah! […]

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food tech and gadgets, main entrees, meats, recipes, sous vide recipes

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

June 14, 2013 9 Comments

Leaving even a crockpot alone in my apartment freaks me out. The idea of something generating heat and being unattended at the same time is a bit unsettling and has never happened under my watch. I don’t even own a crockpot, but I have an immersion circulator which I’ve used quite a bit but never […]

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cooking techniques, failed experiments, food tech and gadgets, poultry

my vacuum chamber sealer and 3 chicken breasts…

May 4, 2013 12 Comments
three chicken breasts

I’ve been meaning to write more on sous vide for a long while, fish and poultry  mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement. I own a VacMaster vp112 […]

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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:

  • February 15, 2017

    Pork Tenderloin Sous Vide 58C 3hr and Mango Habanero Sauce

  • December 31, 2019

    Sous Vide Soy Sauce Cornish Hen.

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

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

  • August 13, 2016
    chuck roast sous vide

    Chuck Roast 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

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