Can I cook a sweet potato in a sous vide at 70C and have it come out fully cooked?
Hi, I live in Japan and this weekend on TV I caught a show talking about how to prepare sweet potatoes for maximum sweetness. They explain that inside sweet potatoes (chestnuts and kabocha) there is naturally occurring Amylase that breaks down the starches into sugars and the ideal temperature for the reaction is between 65C - 75C. They go on to show how sweet potato vendors hold their products at that temperature for hours before selling. What they didn't say is if the vendors are cooking those potatoes at a higher temperature and then keeping holding them. I wanted to know if could seal the potatoes in a bag and cook them in the sous vide or would I need to bake them in the oven first and then keep hold at temperature in the sous vide? submitted by /u/madebyyouandi [link] [comments]
Hi,
I live in Japan and this weekend on TV I caught a show talking about how to prepare sweet potatoes for maximum sweetness. They explain that inside sweet potatoes (chestnuts and kabocha) there is naturally occurring Amylase that breaks down the starches into sugars and the ideal temperature for the reaction is between 65C - 75C. They go on to show how sweet potato vendors hold their products at that temperature for hours before selling. What they didn't say is if the vendors are cooking those potatoes at a higher temperature and then keeping holding them.
I wanted to know if could seal the potatoes in a bag and cook them in the sous vide or would I need to bake them in the oven first and then keep hold at temperature in the sous vide?
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