Doing whole, peeled, potatoes with a chunk of smoked pork chop, bacon, onions, butter and thyme for 12-18 hours at 168.
Has anyone ever done potatoes like this?
by FennelHistorical4675
15 Comments
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ianfw617
This feels absolutely unhinged. Please tell me it’s bait…
RemarkableImage5749
Don’t do this lol, is this for real? This has to be a joke right?
syninthecity
remindme! 1 day
2much2Jung
You need way higher temps to SV potato, even if you dice it up.
nycago
Don’t listen to the haters. Tell us how it comes out.
dantodd
I’ve done mashed potatoes from cut up potatoes but never cooked whole potatoes. Interested to see what comes of it
Merkenfighter
This is either rage bait or just silly.
Relative_Year4968
I’ll be curious about the veggies. I can’t understand the time/temperature combination at all.
With veggies, the rule of thumb is that pectin needs to get up around 180 to break down. And if you go that high, there’s zero need for 12 hours, let alone 18, to get plenty of tenderness. This isn’t a meat that requires that long of a cook.
Did you .. get this idea from somewhere??
HR_King
File under: why?
Illegal_Tender
Why cook something in 30min when 12-18hrs will do?
nilsmm
Ich kotze
gachafoodpron
The problem is the potatoes *shouldn’t* break down at that temp no matter the time. Sure the ham/onions/butter would impart some flavor but at that point any other method of prep would serve you infinitely better.
PsychologicalSnow476
I would go to 180-190 or your potatoes aren’t going to soften enough
15 Comments
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This feels absolutely unhinged. Please tell me it’s bait…
Don’t do this lol, is this for real? This has to be a joke right?
remindme! 1 day
You need way higher temps to SV potato, even if you dice it up.
Don’t listen to the haters. Tell us how it comes out.
I’ve done mashed potatoes from cut up potatoes but never cooked whole potatoes. Interested to see what comes of it
This is either rage bait or just silly.
I’ll be curious about the veggies. I can’t understand the time/temperature combination at all.
With veggies, the rule of thumb is that pectin needs to get up around 180 to break down. And if you go that high, there’s zero need for 12 hours, let alone 18, to get plenty of tenderness. This isn’t a meat that requires that long of a cook.
Did you .. get this idea from somewhere??
File under: why?
Why cook something in 30min when 12-18hrs will do?
Ich kotze
The problem is the potatoes *shouldn’t* break down at that temp no matter the time. Sure the ham/onions/butter would impart some flavor but at that point any other method of prep would serve you infinitely better.
I would go to 180-190 or your potatoes aren’t going to soften enough
Every day we stray further into that dark abyss.