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appetizers, legumes, recipes

Lentil Soup Recipe : Roasted Bell Peppers : Time for some fiber!

July 9, 2013 13 Comments

A simple lentil soup can mean the world to some people…. like me for example. For a long time I’ve had an affair with lentils, I don’t know when it started and I doubt it will ever end. Lentils just taste delicious. They might not look that pretty, but they do taste absolutely great.  I […]

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appetizers, recipes

crema de apio y patata roja : cream of celery and red creamer potato : simple and bold!

June 29, 2013 10 Comments

I’ve made  this cream of celery and potato and I quite liked it. And it was also very quick to make! This is an easy recipe and it is also a basic preparation for many other similar dishes. I had extra celery in the fridge, and it was begging me to make something with it. […]

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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:

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Featured Sous Vide:

  • February 16, 2019
    Sous Vide Scallops, Cauliflower and Brown Butter Tahini Sauce.

    Sous Vide Scallops, Cauliflower and Brown Butter Tahini Sauce.

  • September 21, 2018

    Sous Vide New York Steak @53.3C 6h : Blistered Shishito Peppers and Roasted Fermented Garlic

  • August 3, 2018

    Asado Negro Sous Vide 48h@52C

  • 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

  • January 30, 2015
    Lamb: Boneless Leg 8h 130F Sous Vide

    Lamb: Boneless Leg 8h 130F Sous Vide: Pistachio Puree: Slow Roasted Onions and Shallots

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