Go to the Recipe: Righteous Russet Potatoes
have you guys given up on video content?
I'm with you on this. The video content is why I paid for the premium membership. I want to support them/I love the videos.
Something as simple as this isn't worth a video.
While I agree that something as simple as this may not need a video, it would certainly help me understand what the texture being produced would be. If it's just "the best boiled potato of all time" that's one thing. If it's mashed velvet, that's another. Hard to tell from a photo!
Perhaps not the best answer, but there are video steps for this recipe in the Joule app.
I have done several of there potato recipes & people / guest just loved them. I expect the same with this recipe. The texture will be very close to mash.
.you mentioned cooking up a pork chop cooked in the joule a day before. Got that but what is the chilling,storage and reheating process for the precooked food i.e. the pork chop. You have to get it back to the joule cooked temp without drying out the meat.
I would only use sous vide if making mashed potatoes. Potato skins are 3/4 of the reason I bake potatoes, and NEVER in foil!
I am amazed you suggested mashed and didn't suggest mashing them up with coffee butter! The mashed potato/coffee butter combo is the best use of coffee butter I've found so far. So so good!
Doesn't the garlic make the oil bitter when cooked to a crusty brown stage?
How does this recipe change with altitude? At the height I live in, water will boil at about 92° C; Joule may not be able to reach 90°.
When I first read this I thought..not another silly attempt to make SV relevant but I was wrong. Do it as the ChefSteppers tell you and you get excellent stuff. I think what happens is you cook the potatoes to what many think is an ideal temperature but you so so without using leeching fluids like water or steam. They come out very rich this way.
I modified this SV potato thing for Duchess potatoes too. It works well. It's a good deal.
If peeling is a problem just pitch the peels in the bag or don't peel. Tried that too..works well.
I tried this recipe. My vacuum bag (Food Saver brand) is only supported up to 185 deg F. The recipe calls for 194 deg F and the seal was compromised. Water got into the bag and the potatoes didn't come out right. Does anyone know a vacuum/sealer system that supports 194 deg or more?
Outstanding. So simple, but so luxurious. Came out great. Went with chives instead of scallions, and really enjoyed. I'll bet a caviar on top would be amazing. Thanks.
