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appetizers, recipes

sleep deprived, overworked, tired and hungry? here a quick one:

January 20, 2013 2 Comments

Pan fried calamari dusted in whole wheat flour. Tip 1: I didn’t measure anything, this recipe is extremely simple and forgiving. Tip 2: coating with whole wheat flour gives a nice crumbly rustic golden finish to anything. Dinner for 1, time from prep to chewing, roughly 15mins. Gear: skillet. Preferably stainless steel. strainer silicon spatula […]

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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:

  • March 15, 2013

    Give Chicken Liver Pâté a Chance! pistachios and duck fat edition

  • July 16, 2013
    Pasteurizing Eggs or Mayo at Home

    Pasteurizing Eggs or Mayo at Home : Sous Vide : 134.6 °F for 2hr

  • 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 6, 2025

    Sous Vide Coffe Rubbed Pork Ribs in Spicy BBQ Sauce.

  • 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.

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