Sous Vide

navychop

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My batch will be done in about an hour.

1.5 lbs Yukon Gold potatoes
3/4 Cup full fat old tyme buttermilk w/butter flakes
4 TB unsalted butter
salt
1/4 t fresh ground black pepper



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navychop

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After the 90 minutes, we decided those potato strings were still crunchy and gave it another hour. Then yet another hour. If still crunchy at that end, in another half hour, we will pull it anyway. Maybe grind it up

I like it as is. SWMBO wants softer.


BTW, we are also cooking SV split lentil and ham soup. Added an hour plus there, too.


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navychop

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Did you grind them? Or maybe you grated them fine. I grated coarse.

The potatoes and soup are wonderful.


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navychop

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So we’re looking at maybe sous vide rabbit, but traditional cooking for the goose (Russian recipe).

I must emphasize, sous vide yogurt is the best! And nice and thick!

We’ve bought ultra cheap turkeys (37c/lb) and put them in a deep freezer a relative gave us. Next year, we will thaw and dismember one to sous vide the pieces.

BTW, we haven’t found plain turkeys. All of them are injected, pre-basted, whatever you want to call it.


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