I was thinking of throwing some russets I have into sous vide so I can use them to make potato salad rather than boil and peel them. How long and what temp should I do them to be perfect for potato salad? Obviously I wouldn't want them to cook where they're fluffy for baked potatoes. I have poked around looking for ideas but have come up a little short. Want to be able to set them to cook while I am working.
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Sous vide potatoes for potato salad
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I know for mashed taters I do an hour at 180ºF. Obviously you could cube them up and go a little less - maybe 160, for a half hour?? I dunno, honestly, though.
<edit> That's cubed up, how I do 'em - if you're wanting to keep 'em whole, that changes things.
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At least 180*. Maybe half an hour. Time is tenderness. Temp is doneness. Vegetables don’t cook below 180.
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Ok, I'll bite. Why bother? The time is short enough that you can't just walk away for hours and have it be ok, right? Aside from control/precision, is there any advantage to this vs simply cooking potatoes normally?
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I was thinking the same way? I can cook potatoes pretty quick vs 45-75 mins in a sous vide? Maybe I'm just missing the point and need to give it a shot sometime?
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Largely because I am curious, but also I am in constant meetings during work and hard to get away to just pay attention to something cooking for a short amount of time. I can barely get away sometimes to have lunch these days. 🤦â€â™€ï¸
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