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

main entrees, meats, pastas, recipes

Rabbit Ragout with Fresh Tagliatelle Pasta : Chanterelles, Olives and Pan Seared Rabbit Legs

January 29, 2014 No Comments
Rabbit Ragout with Fresh Tagliatelle Pasta

I’m been MIA for 30 days. Long story short, I moved from Los Angeles to Vancouver. And that involved selling my condo and my car, not to mention packing some and storing the rest of all of my stuff. I realized while packing that cooking has been a big deal around here for a few […]

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:

  • 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

  • December 2, 2013
    Turkey Breast Roulade Sous Vide

    Turkey Breast Roulade Sous Vide 140F : Beer Braised Savoy Cabbage : Cranberry Chutney : Gravy

  • 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.

  • December 11, 2019

    Sous Vide NY Steak and Black Garlic Butter.

  • February 2, 2016
    Ox Tail Sous Vide

    Ox Tail Sous Vide. 100h 60C

Social and stuff!

Archives

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

thatOtherCookingBlog