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legumes, main entrees, recipes, soups

Green Lentil Soup – Turnips : Kielbasa Sausage : Tomatoes

February 25, 2013 10 Comments

I haven’t returned to my blog all week, actually, haven’t cooked anything this past week, having been stuck at work finishing a project, some long hours including weekends for a while. This particular week has been incredibly exhausting, stressful and full of anxiety, but there is a tiny little light at the end of the […]

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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:

  • August 25, 2018

    The Simplest Sous Vide Pork Chops 3h 55C

  • February 15, 2017

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

  • 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 26, 2017

    Sous Vide Garlic Confit : 6h @85c

  • May 1, 2014
    Top Sirloin "Roast" Sous Vide

    Top Sirloin “Roast” Sous Vide : 14 hour 55C-131F

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