Sous Vide Essentials: Buttery Sweet Potatoes
Andy Anderson !
So, you ready… Let’s get into the kitchen.
1 largesweet potato, about 1 pound (0.45kg)
3 Tbspsweet butter, unsalted, cold
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
·ground cinnamon, to taste
How to Make Sous Vide Essentials: Buttery Sweet Potatoes
- Water Displacement Method
If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.).
To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide.
If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line.
One more thing, do not use the “regular” Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.