Saturday, April 5, 2014
Sous-Vide New Potaotes
I am lucky enough to have two Sous-Vide machines. The picture on the left is my Anova Sous-Vide which can connect to a vessel up-to 20 L. Preheat your Sous-Vide to 186 degrees for 90 min. I give it a head start by using tap water and boiled water so I do not have to wait to long for it to come up to temp.
Place potatoes in a Vacuumed sealed bag. I made Lamb that night so I used the left over Rosemary I had with a little butter. Use what ever herbs or fat you want or none at at all. I also used the Waring Vacuumed sealer which is fast and convenient.
Submerge in water bath and cook for 90-120 minutes. Make sure it remains under the water.
When all done toss in a fry pan and cook with your favorite herbs and spices. Fry until you get some color on them.
Serve on a platter.
ALL DONE AND EASY!!!
Sous-Vide at 183 degrees for 2 hours. I tossed in butter and spices. When completed I cut them in half and sauteed in the butter that was in bag. They were awesome!!!!!
My love affair with food started when I was just a young boy growing up in Brooklyn NY. Growing up in the melting pot of NYC is a great way to learn and experience food. Becoming a Foodie did not happen until I entered the US NAVY. I was kinda of a foodie when I was a kid meaning I got to eat amazing food made by family and friends. Experiencing food in the melting pot was and is an experience I now call a privilege. It wasn't until I entered the Navy that I came to the realization that my foodie experience in NYC was not the norm. When I first started experiencing food outside NYC I was rudely awaken and aghast as to what other people and cultures thought about food. This started me out on my journey to become what I call a foodie. Why Kosher Dosher? When I was a kid Kosher Dosher meant everything was OK and I have always liked the phrase. Also I do not eat Pork and shellfish etc etc hence Kosher………