Potatoes cut into chunks cooked 194° for 2 hours. Video in the comments if anyone is interested.
by theboredlockpicker
5 Comments
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I make mashed potatoes the same way (but with cream, butter, and seasonings in the bag), but I’m curious, what’s the advantage to using sous vide for this? I’m all for throwing something in the bath when I get home and it’s hands off till I’m ready to finish it, but you can throw a whole potato into the oven or air fryer and have it ready in half the time. Does it come out fluffier this way?
jimmycanoli
Sorry but we can’t see anything under your mountain of unmelted cheese
hbernadettec
I am experiencing munchies as of right this minute. Looks good
5 Comments
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[here is the video](https://youtu.be/949VT0h_VWU?si=0tZLspE7kB5aBX11)
I make mashed potatoes the same way (but with cream, butter, and seasonings in the bag), but I’m curious, what’s the advantage to using sous vide for this? I’m all for throwing something in the bath when I get home and it’s hands off till I’m ready to finish it, but you can throw a whole potato into the oven or air fryer and have it ready in half the time. Does it come out fluffier this way?
Sorry but we can’t see anything under your mountain of unmelted cheese
I am experiencing munchies as of right this minute. Looks good