Sous Vide Essentials: Creamy Yukon Gold Taters
Andy Anderson !
Easy/Peasy to make, and I give you an option of making them on the stovetop; if you do not have a sous vide machine.
So, you ready… Let’s get into the kitchen.
6 - 8 smallyukon gold potatoes
1 Tbspsweet butter, unsalted, cold
1 - 2 pinchdried rosemary
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
1 - 2baked garlic, chopped
·sour cream, for garnish
How to Make Sous Vide Essentials: Creamy Yukon Gold Taters
- For this recipe you will need a sous vide machine; however, allow me to suggest another option.
We are working with a fairly high temp, and although I have never cooked them this way, I believe you could do them on the stovetop.
Just get the water in a pot hot but not simmering, then just follow the recipe as written.
- 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.