371
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 26 Mar 2024
371 points (96.7% liked)
FoodPorn
15970 readers
35 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Too much delta t leads to too much delta T.
I wonder if the tater could be sous vide after slicing to perfect temp and then somehow flash crusted. Similar idea to twice cooked fries that are boiled, frozen, then fried.
To get a more consistently cooked product, I think the geometry of the surface would need to change or we would need to use a cooking device that could deliver a different amounts of heat energy to different points.
Id wrap the top half in foil, cook it upside down for 50-75% of the cook time, then flip rightside up and take the foil off to finish.
https://www.simplyrecipes.com/recipes/how_to_cook_potatoes_sous_vide/
Go for it, let me know how it turns out!