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How long to bake small red potatoes and baby carrots....

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  • Potkettleblack
    commented on 's reply
    Dammit. I fell for the thread necro again.

  • Jerod Broussard
    commented on 's reply
    Didn't have the Anova at the time.

  • Potkettleblack
    replied
    Man, you could have done the SV carrots like before, with a sugar in there to glaze em. Then waxy pots in with the chuck, and candy carrots over the top while plating for textural and flavor contrast and presentation.

    But in JB I trust. It's gonna be good.

    Leave a comment:


  • Mitrakas
    replied
    I have done some really long (6+ hours) braises in the oven for bone in leg of lamb and add the potatoes, carrots, onioins, fennel, all the veggies for the entire cook, and the veggies cook perfectly and don't blow up. i think the reason is that the cooking temp of the braise is around 250-275 degrees. if you keep that temp low enough they cook slowly and hold their shape.

    Leave a comment:


  • DWCowles
    commented on 's reply
    Jerod Broussard How did the taters and carrots turn out

  • Jerod Broussard
    commented on 's reply
    Sorry, cooking for other folks and in a rush to get it to the school in the warming oven in b/n services. Then back to cook the rice and bring that. Twasn't around when any of it was being consumed. Didn't even get to eat ours. It got ate while I was gone.

    I tell ya, those chucks in the Pit Barrel looked like some big ol' ribeyes. I got them plenty dark, then took them to the oven for gravy and onion and bell pepper time.

  • DWCowles
    replied
    Well where is the pics of the chucks and taters?

    Leave a comment:


  • Strat50
    commented on 's reply
    We use reds for pot salad at work. At home, I'm kind of partial to Yukon Gold too, as I love the texture and deep flavor. Yukons also make the best mashed pots in history, for my palate at least. The one's that are yellow fleshed with red skins are Bentjie type.These are killer too. We grow these quite a bit along with Yukons. In our climate, the Yukons bear well while the Bentjie doesn't yield as well. They are well worth the effort and space in our garden.
    I would love to see you do some vids, as would many here. For my own brood, they just call in the middle of their cook if they need help, usually when I'm on the line and it's the dinner rush. lol

  • Karon Adams
    commented on 's reply
    The waxy pots are also FABULOUS in potato salad. Sam's has THE best potatoes for potato salad I have ever used. My mom & grandmother's potato salad is the great family secret recipe. no one we know who has tried has been able to duplicate it and it is ALWAYS a hit at every covered dish gathering. sometimes I think we are invited, not for ourselves but for our potato salad! The ones Sam's had were Yukon Gold or something like that. they were red on the outside and golden on the inside. the texture was the familiar red potato waxy smooth texture but with that beautiful color and a flavor to match, they are truly special. we have taken to keeping a bag on hand most of the time so we can make up potato salad whenever we like.

    The russet style are still best for baking and for potato chips and fries but these reds are waxy. so they can take high temps and remain in a larger piece without breaking up. they'll do in soups & stews, anything wet or water based, where a russet would just dissolve. they are also very good at taking heat, then cooling for other applications, like potato salad.


    That, and a few other family recipes are the reason I started thinking about doing cooking videos. both my girls live out of state, moved for college and decided to stay. we stay in contact via computers. I'm gathering my recipes and techniques to put online. originally for their use but I decided to put several on video for my girls and anyone else who wants them. There are many places to copy your recipes into personal recipe boxes. I encourage everyone to do this and give usernames and passwords to family members. This can preserve memories, recipes and allow family members to access the recipes at 3AM if needed without waking you!

  • Jerod Broussard
    replied
    Thanks guys. I got a better idea of what to do.

    Leave a comment:


  • Karon Adams
    commented on 's reply
    I don't really have a lot to add to what has been said. a waxy pot can sit there for a LONG time before you lose cohesion, and all that time it is taking up flavor. the carrots are different, they will eventually go mush if cooked for a very long time. When doing something like corned beef, which we cook in a braise style in the slow cooker we don't put the veggies in ATALL. we wait until just before meal time. we take the veggie, raw, in a pot, dip out enough cooking juice to equal about a half inch in the pot (you're going to steam so keep it below the bottom level of the steamer) put in a steamer basket, drop in your veggies. I also take a chunk of the fat from the meat and put that on top of some of the veggies. and steams. all your cook flavors are infused into you veggies and your veggies are perfectly down when you want to eat in stead of controlling when you will eat.

  • Strat50
    replied
    How long you cook these pots and carrots will depend on the cooking temp. If left whole, and the carrots are large chunks(recommended) try this. 350 for about an hour. 325 for an hour and a half. 300 for 2 hours. As you mentioned using red potatoes which are "waxy," they stand up to long cooks much better than russets would. If your meat is cooked the way you like, but the pots and carrots aren't, remove the meat and hold while you finish the veggies with a hotter method. My favorite way of doing this type of cook is to roast the veggies away from the meat, then, when they are cooked, combine and simmer with some of the drippings or stock. This way, everything will hold up well in a long cook. Even if the veggies are done early, just put 'em in the fridge till your ready to cook them the rest of the way. This will soften the crust you made on the skin(s) and release more flavor too. I hope this helps.

    Leave a comment:


  • Dewesq55
    replied
    Potatoes only need to cook about an hour if they are whole. Less if cut up. About the same for carrots.

    Leave a comment:


  • Ernest
    replied
    5 hours will be too long. What's the temp on the PBC?
    You could always fish em out.
    Red do well in braise but that's too long.
    Last edited by Ernest; February 28th, 2015, 11:19 PM.

    Leave a comment:


  • Jerod Broussard
    replied
    Thanks. I think I might add them about 5 hours before consuming.

    Leave a comment:

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