Tried this today with slightly larger potatoes cut in half/quarters.. Probably should have either cut them smaller or left 'em in for longer, they were still a little firm after 2 hrs @ 225.. Added some pre-chopped garlic from a jar.
Made a hybrid with Henrik 's version by sauteing them in duck fat after they came out of the oil, crisped up the cut sides.. (I didn't have enough duck fat to fully submerge.)
Pretty awesome. Sorry I didn't get photos but imagine a gorgeous crisp cut side..
​​​​​​​Thanks ecowper for this inspiration!
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Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
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BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
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About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
Try cooking like carnitas, low and slow until almost done then crank it up (most like easier on the stove) to crisp the skin.
I want to try the sous vide method from Sous Vide Everything guy on Youtube, Guga Foods.
Last edited by JimLinebarger; June 1, 2021, 12:38 AM.
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