Reverse sear or sous vide

[Fishinmission]

sous vide is boil in a bag. there is no way out of that....

and if you can fuck up a mashed potato.....never mind.

Correct. Which is the point. None of the starch boils out of the potato, it cooks along with it instead of getting poured down the sink which equals a better potato. There is no way out of that.

[SBPep]

It's another tool in the arsenal, but not the end all be all. You will achieve a uniformity in your cook that it just not possible using other methods. with that being said, the best results with meat involve sous vide + searing to get some browning. There's a great book "Sous Vide at Home" with some great applications including soups, eggs, and others that I wouldn't have thought of. some of the best results i've had are corned beef for 36 hours then a little smoke on egg. Also, it's perfect for venison loin. It's a tool in the tool box but certainly not going to replace other methods entirely.

[Highstrung]

The next thing yall are gonna do is to try to justify plugging in a smoker.

[nitro5x6's]

Correct. Which is the point. None of the starch boils out of the potato, it cooks along with it instead of getting poured down the sink which equals a better potato. There is no way out of that.

Or you could bake them for an hour at 400 degrees.. then scoop out and mash. We like butter , heavy cream in our mashed potatoes. All kind of ways to change chemistry when cooking.

[JABIII]

The next thing yall are gonna do is to try to justify plugging in a smoker.

Because Emeril can make a delicious pot roast on the engine block of a '67 SS Camaro, doesn't mean we should all run out and buy old cars to cook with...

[Glenn]

The next thing yall are gonna do is to try to justify plugging in a smoker.

[2thDoc]

Correct. Which is the point. None of the starch boils out of the potato, it cooks along with it instead of getting poured down the sink which equals a better potato. There is no way out of that.

so, tell me more about the starch leaving the potato.

are you saying the pan I put in the oven with the potato on it is covered in starch when I'm done?

I think you're full of shit or read that in your boil-in-bag machine's directions.

[SBPep]

so, tell me more about the starch leaving the potato.

are you saying the pan I put in the oven with the potato on it is covered in starch when I'm done?

I think you're full of shit or read that in your boil-in-bag machine's directions.

my understanding is that it all depends on how the starch is broken down ie different cooking methods. Using your own pan in the oven example, the oven is using dry heat with then starts penetrating into the potato. as the potato is heated, the moisture within the potato turns to steam and expands within the potato and separates the starch granules. this makes sense given the practice of piercing potato with fork before baking.

when potatoes are boiled, the starch granules absorb the internal moisture but also some of the water in the pot.

some folks swear by sous vide for vegetables especially root vegetables. the advantage of the sous vide with a potato would be the ability to precisely control the process of heating the starches ie cooking the potato.

while i've been known to nerd out on some topics, full disclosure, here's what i read:

https://www.cooksillustrated.com/art...%20not%20mushy.

https://www.exploratorium.edu/cookin.../12-08-03.html

[2thDoc]

i dont eat white potatoes, but when I did, we used a baking sheet, not boiling water. I would think the starch would be evident as it left the potato.

[JABIII]

It is evident when you soak them in ACV for a couple hours...

[Palmetto Pride]

Tell us more about why you quit eating “white” potatoes ... blasphemy

[FEETDOWN]

The next thing yall are gonna do is to try to justify plugging in a smoker.

You need to calm down....

[wskinner]

The Michelin men ain’t coming to my house, so I’ll just keep cooking my food without sealing it up in a culinary condom.

[DRDUCK]

No white taters for us in the last 15 years. I grow reds

[Palmetto Bug]

I "bake" my taters in the microwave.

[2thDoc]

Tell us more about why you quit eating “white” potatoes ... blasphemy

oh i aint quit...I just dont buy them and eat them at home any more.

[PimentoCheese]

I'm a fan of the sous vide plus flamethrower technique.

[Highstrung]

I care. Just not 242 am care.