How To Cook Potatoes With Sous Vide Easy Recipes

HOW TO COOK POTATOES WITH SOUS VIDE - EASY RECIPE

Steps:

• For prepping the potatoes: First of all, leave all the potatoes whole that are small-sized and lesser than 3/4-inch in diameter. Chop down large sized potatoes into small pieces; the pieces should be roughly 1-inch in size.
• To heat the water: Stream the water and fill up the pot with it. Keep the immersion circulator into it. Preset the temperature to 194°F and allow the water to level up to the temperature.
• Prep the Potatoes: Take a gallon-size zip-top freezer bag and pour salt, chives, the potatoes, black pepper, and oil into it. Toss all the ingredients together in the bag, so all the ingredients are distributed.
• Add up three or four heavy soup spoons into the bag-potatoes can float a bit. The spoons would help to keep the bag down.
• Use the water-displacement method to release out complete air and seal the bag with little air. Very gently lower down the bag that has potatoes in the water. Allow the pressure of the water to remove the air by the top portion of the bag. After your bag comes to the waterline and complete air has been removed out, completely seal the bag.
• Arrange your potatoes on the side onto the kitchen towel while water is heating and finished heating properly.
• To cook the potatoes: Once the water has heated up to a certain temperature, dip the potato bag in the pot. Just make sure the bag is submerged completely; otherwise, your potatoes won't get cooked in an even manner.
• Cook the potatoes for 1 hour, and you can check for doneness by merely taking out the bag from the water. Just open the top and poke a fork inside the potato to check the softness and tenderness of the potato. If you feel the potatoes are not tender enough, you can simply seal the bag again and keep cooking for a few minutes more.
• To Serve: Remove the water from it, and turn the circulator off. Keep the potatoes onto a serving platter and drizzle up some aromatic fresh herbs and sea salt on the top of it, if you like. You could also stream some cooking oil on to plated potatoes.
• Additionally, allow the potatoes to cool down in their bag and refrigerate them for the next three days. Take out from the bag, reheat them again in the microwave on a medium-high heat flame in the skillet, or roast it at 425°F in the oven.

SOUS VIDE MASHED POTATOES

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
• Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
• When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.