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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:

  • January 4, 2017
    octopus and squid in farro-sotto

    Octopus and Squid Ink Farro-Sotto

  • September 20, 2015

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

  • August 31, 2018

    The Most Amazing Sous Vide Tri-Tip Roast

  • April 24, 2016
    Boneless Leg of Lamb. Sous vide. 10 hours. 140F | thatothercookingblog.com

    Best Easter Dinner Ever. Boneless Leg of Lamb. Sous vide. 10 hours. 140F.

  • February 18, 2017
    chicken thigh confit sous vide 12h 62C

    Chicken Thigh Confit Sous Vide 12h 62C

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