Sous Vide Fondant Potatoes Infused with Truffle Oil and Garden Thyme | Recipe by sousvidetools.com (2024)

FAQs

What temperature should I sous vide potatoes? ›

The best time and temperature for sous vide potatoes is 190 degrees F for 1 hour. This is hot and long for sous vide cooking, but after testing other times and temps, I found this to produce the best texture. Preheat your water bath using an immersion circulator to 190 degrees F.

Can you sous vide potatoes at 135°F degrees? These baked potatoes will not cook all the way at 135°F degrees. They need to be cooked at a higher temperature to get fork tender. While 190°F is the best temperature, they can also be cooked at 183°F but may not come out as creamy and soft.

Sous vide potatoes are the best of both worlds: Buy fresh potatoes at the store and cook a big batch sous vide, then you can eat them right away, freeze them for later, or keep them in the fridge and reheat them throughout the week.

Steaming: I steamed whole sweet potatoes in a bamboo steamer until they were fork-tender at the core. Microwave: I microwaved whole sweet potatoes in a covered bowl until they were fork-tender at the core. Sous Vide: I vacuum-sealed whole sweet potatoes and cooked them in a 150°F water bath for three hours.

At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.

For baking potatoes, a common temperature is around 400°F (200°C). Pierce the potatoes with a fork, rub them with oil and salt, and bake for about 45-60 minutes until they are tender when pierced with a fork. Adjust the time based on the size of the potatoes.

Because of the relatively low temperatures used in sous vide, one major consideration is the Danger Zone. The 'Danger Zone' is a range of temperatures where bacteria particularly thrive and multiply. It's generally defined as 40F to 140 F, or 4.4C to 60C .

As opposed to most traditional cooking methods, sous vided food is cooked at the temperature you want the final food to end up at. This is usually between 120°F (48.9°C) and 185°F (85°C), depending on the food being prepared. There are a few different categories of food, but in this lesson I will focus on meat.

In general, vegetables require higher cooking temperatures than meats and other proteins, this is especially true for starchy root veggies like potatoes. Setting your sous vide water bath to 185-190°F for 1 hour should be enough to break down the vegetable cell walls to get them tender.

The bags sold for sous vide cooking are free of phthalates , BPA , and other hormone-disrupting chemicals. So too are most, if not all, plastic ziplock-type freezer bags, which can alternatively be used when the food is not going to be stored afterwards, since you don't need a perfect seal.

Can you sous vide in ziplock freezer bags? ›

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Cook using your sous vide machine either defrosted or straight from frozen at the required time and temperature, adding on 60 minutes if cooking straight from frozen. Sear as usual if desired.

Sous-Vide Egg Cooked to 130°F (54.4°C)

By holding an egg at 130°F for a few hours, you can effectively sterilize it, making it safer to consume in raw preparations. Loose white: Indistinguishable from raw.

The low, slow method of cooking sous vide is well suited to proteins, like pork chops and steak. It makes for an incredibly tender cut that remains juicy and flavorful with no question of doneness.

Sous Vide Mashed Potatoes

In my tests, I found that the potatoes can be held at 150°F (66°C) for up to one day with no loss in quality.

They should always be placed in the sous vide bag in an even layer around 1/2" to 1" thick. They are almost always cooked at at 183°F to 185°F (83.9°C to 85°C). If you are going to mash or puree them, then you may want to err on the longer side.

Heat the oven to 160C/fan 140C/gas 3. Put 5 tbsp oil and butter in a large roasting tin and put in the oven for 3 minutes to melt and get hot. Add the potatoes, cut-side up, and spoon over the buttery oil. Roast for 1 hour, basting again halfway through.