The two biggest culinary inventions in recent times that have revolutionized cooking, in my view, are the microwave and sous vide. Only one of these, however, has become a staple in home kitchens across the United States. For whatever reason, there seems to be many misconceptions and a lack of knowledge about how sous vide machines work and what they can cook- we at AnchorChef want to change this one recipe at a time, starting with this awesome sous vide potato salad
If you want to change your mind about what a sous vide can do to improve your home cooking, check out this recipe for sous vide potato salad coming from Christie Vanover at girlscangrill.com. It’s not just meat and fish that sous vide machines like the AnchorChef can cook. The recipes you can make with the Anchorchef are unlimited, and this sous vide potato salad is just one example. So, try this recipe out and let us, and Christie, know what you think. How would you change it? What would you add or leave out? I know I would try using russet potatoes instead of redskin. I hope this recipe has inspired you to start thinking about using a sous vide in your home kitchen as you would a microwave. It doesn’t have to be a culinary tool only the pros can use!
- - 2lbs red potatoes (or whatever potato you want)
- - 3tbsp butter
- - 1 sprig rosemary
- - 1 tsp salt
- - 1 tsp pepper
- - 1/4 cup butter
- - 3 cloves minced garlic
- - 1 tsp minced rosemary
- - 1/2 cup mayo
- - 1 tsp salt
- - 1 tsp black pepper
- Set up your sous vide machine in a large pot full of water. Set sous vide to degrees 190F.
- Cut potatoes into even 1-inch pieces. Place potatoes in a large vacuum seal bag with the 3 tablespoons butter, rosemary sprig, salt and pepper. Seal bag air tight.
- Place the bag of potatoes into preheated pot of water, and cook for 1 hour. Weigh down potatoes so they are submerged. After an hour, set the bag of potatoes in a bowl of ice water for 10 minutes to cease cooking.
- In a sauce pan, melt 1/4 cup butter. Add the finely chopped garlic and rosemary. Cook for 1 minute then take off heat and cool for 10 min.
- In a large bowl, mix the rosemary garlic butter, mayo, salt and pepper. Stir in the potatoes, leaving out the rosemary sprig. Refrigerate for at least one hour then serve.