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cooking techniques, cooking tips, meats

Reverse Sear Explained: Next Best Thing to Steaks Cooked Sous Vide

November 28, 2017 4 Comments
reverse sear explained: next best thing to steaks cooked sous vide @thatothercookingblog.com

I rarely use this method for cooking steaks because I rarely get steaks that are thick enough for reverse searing to be worth my while but when I do I cook them sous vide and move on. Both methods (reverse sear and sous vide) are comparable to some degree. Both yield a great product. Both […]

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main entrees, meats

sous vide sirloin steak and “soft boiled” sous vide yolks

August 24, 2016 2 Comments
sous vide sirloin steak and "soft boiled" sous vide yolks

This is a quick one. Two main ingredients. Eggs and Steak. There were other components on the plate but I chose to leave those out and focus on what I thought mattered… my devoted consistent passion for steak and eggs. Specially eggs.  This blog is no stranger to steak and eggs in fact, one of my […]

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Paul, the guy behind thatothercookingblog.com. Passionate about sous vide cooking, fermentation and dry curing. Love the feedback so leave some or contact me by email on the link below:

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Featured Sous Vide:

  • February 2, 2016
    Ox Tail Sous Vide

    Ox Tail Sous Vide. 100h 60C

  • January 22, 2017
    sous vide salmon with steamed rice and broccoli

    Sous Vide Salmon with Steamed Rice and Broccoli. 50C 40 mins.

  • April 30, 2017
    coffee flavored round tip sous vide @ 55C 32h

    Coffee Flavored Round Tip Sous Vide @ 55C 32h

  • June 14, 2013

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

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

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

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