Go to the Recipe: Fingerling Potatoes With Roasted Garlic and Rosemary
@Leif, You have a high temperature with a lot of surface area. In this environment, a lot of evaporative cooling is going on. Cover as much of your container with plastic wrap to eliminate the issue. I had exactly the same problem (174°F vs 194°F). Covering the camber solved the issue and I was able to reach the desired cooking temperature within several minutes.
sous vide also requires testing. you cant be consistent when ingredients varies in sizes and weights. sometimes you have to use your gut feeling and common sense.
My Joule did not reach 90 C, it stayed at 74 C. I live at normal elevation, but I had never tried to cook at so heigh temperature, so this was very disappointing. Can someone help?
Thank you for this cool recipe! I will try to cook it, but often I cook simpler dishes with potatoes (like boiling potatoes) I like to eat boiled potatoes for dinner and I always eat this dish with chicken or pork. I took recipe how long to cook potatoes here /club.cooking/articles/how-long-to-boil-potato/
Thank you for this cool recipe! I will try to cook it, but often I cook simpler dishes with potatoes (like boiling potatoes) I like to eat boiled potatoes for dinner and I always eat this dish with chicken or pork. I took recipe how long to cook potatoes here club.cooking/articles/how-long-to-boil-potato/
I would suggest you reheat them in the oven. 425F for 10-20mins
I followed the app and cooked for 60 minutes and they turned out great. If I cook ahead of time and store in the fridge what's the best way to reheat them when the rest of the meal is ready?
I did about 80 Minutes and was very happy with the creamy texture.
I followed these instructions exactly (1 hour @ 194F) and the fingerling potatoes were very hard and had a starchy, almost gritty texture. The Joule app provided the same instructions, though. These were medium-sized fingerling potatoes. Based on this experience, I would say 2.5 hours is the minimum... which is just impractical for fingerling potatoes. And always approach ChefSteps with caution; I found 3 different guides on how to make a poached egg, with times ranging from 13 to 90 minutes. It's bloody frustrating -- sous vide should be about consistency, and yet the guides are always changing.
I use an edge style vacuum sealer. I use a roll of bag material so I can cut to my desired length. I've found that if I leave an extra 7 or 8 inches of bag and seal it with the bag hanging vertically over the counter edge I can get my sealer to seal just before the oil makes its way to the top. Your selaer may give different results.
Regards - Monty
These were great! Did them for about 2 hours, came out perfect.
looks like the gang is slow to respond. if i may... i've searched dozens of recipes on websites and on other sous vide sites.. and all of them are virtually the same.. for small potatoes... it takes an hour.... for large potatoes.. it takes 2 hours...
Any tips or tricks on using a edge style vacuum sealer with all of the oil being added to the cook? Best to freeze the garlic/rosemary oil first?
This recipe says 60 minutes but Joule app says 2.5 hours. Which one do you recommend?
