Sous Vide Essentials Creamy Yukon Gold Taters Recipes

SOUS VIDE ESSENTIALS: CREAMY YUKON GOLD TATERS

Steps:

• 1. PLATE/PRESENT
• 2. 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.
• 3. The Taters I am using Yukon Golds for this recipe, but you could sub some baby reds, or even russets. Note: If you are using russets cut the sous vide bath time down to 60 minutes.
• 4. 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.
• 5. Baked Garlic If you have never baked garlic before, you are missing out on a tasty treat. Here is the recipe I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 6. Gather your ingredients (mise en place).
• 7. Set your sous vide machine to 195f (90c).
• 8. Clean the taters and cut into quarters.
• 9. You could peel them; however, I think the skins add to the flavor of this yummy dish.
• 10. Add the taters, spices, cold butter, and baked garlic (if using) to a vacuum bag, and seal. Or use the water displacement method described in Step 4.
• 11. Completely submerse the bag into the sous vide bath and cook for 90 minutes.
• 12. PLATE/PRESENT
• 13. Cut open the bag, and place the taters, spices and melted butter into a small serving bowl. Top with some sour cream, and a sprinkle of salt and pepper, if desired. Enjoy.
• 14. Keep the faith, and keep cooking.