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

appetizers, asian cuisine, seafood

Geoduck Sashimi : Green Onions : Shanxi Vinegar : Chili Oil

October 27, 2014 22 Comments

Geoduck. I wish it looked more like a duck, seriously. The process of cleaning and prepping this giant clam is probably what an alien dissection must be like. Its appearance resembles, well… I don’t need to get all explicit here, the photos tell the story pretty well… But let’s talk about the positive aspects of this ugly […]

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:

  • March 9, 2018

    Beer Brined Pork Shoulder Sous Vide

  • June 17, 2013
    how does salt affect eggs in cooking

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

  • 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 5, 2015
    Beef Brisket Sous Vide

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

  • September 20, 2015

    Sous Vide Blade Roast Marinated in Mirin and Garlic. 12h 52C 24h

Social and stuff!

Archives

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

thatOtherCookingBlog