You can unsubscribe at any time with one click. Nov 24, 2020 Mike Garten. Reheating sous vide is the only way to preserve flavor, texture, and color - three incredibly important qualities of any worthy sauce (or any food for that matter). In addition, you can leave the food until you need it, an absolute lifesaver when making multiple courses / dishes. In addition, the resilience of our hands varies from young to old, from thin to thick, from athlete to couch hanger. Give them five minutes or so at half power, stirring at least once to redistribute the heat. Step 1, Prep the potatoes: Leave whole any potatoes that are smaller than 3/4-inch in diameter. There are a lot of varieties of potatoes, and many different preparations. Step 2: Place it in an oven safe container. All the above calculations assume that the temperature of the water is between 45 ° C and 80 ° C. Why heat up one or two degrees lower than the original cooking time? Cooking in plastic bags: is sous-vide safe? Amy Wisniewski, food editor at CHOW.com, has a quick, easy solution to reheating mashed potatoes without drying them out or burning them. However, after a certain time, the food will start to change. Make sure that the potatoes are submerged in the water so that they will heat evenly. Discard the rosemary. Holiday dinners can be tough. While your sous vide bath is heating to 194° F, peel and cut the potatoes into 1″ squares. https://cooking.nytimes.com/.../1020598-sous-vide-cheesy-mashed-potatoes Cook Time: 2 hours. Set the Anova Sous Vide Precision Cooker to 195ºF / 90.5°C. Want some more precise guidance on reheating that cut of meat you've kept in the fridge after braising? THIS IS NONSENSE!!!! We are proudly certified by the highest standards for online shops by Thuiswinkel Waarborg. Reheating rice, mash potatoes in sous vide. Heat kills bacteria, but bacteria don't all die at once when the meat hits 63 ° C. They start to scratch at about 54 ° C, and in theory, if you keep a piece of beef at a temperature of 54 ° C for about two hours, you can kill all the bugs. Only by using a food thermometer can one accurately determine whether a meat has reached a safe temperature. Step 4. FusionChef: premium sous vide for professionals. Heating time Thickness 25 mm: 25 min. The cooking temperature must be 90ºC and the cooking time for medium sized potatoes will be 40-45 minutes. These are not pasteurization times! Smash and peel the garlic cloves. 4 Heart to save to favorites! So ground meat just needs to be cooked warmer or longer to kill the bacteria in the middle. So when you reheat it to around the same temperature, you don't overcook it and it doesn't dry out. This is an important breakthrough for pork quality. The meat of smoked turkey is always pink. Reheating sous vide is the only way to preserve flavor, texture, and color—three incredibly important qualities of any worthy sauce (or any food, really). In some ways, sous vide might be the best of all reheating methods for mashed potatoes. When it rests for 3 minutes, it gets close to well done, a terrible waste of good meat. What temperature would you recommend? The best way to reheat mashed potatoes, in short, is the way that works best for you right here, right now. You can make chops even better with about 30 to 60 minutes in a 5% salt solution. Once they're finished, stir in a bit more milk and cream, and taste them to make sure they're hot all the way through. Sous Vide Egg and Mashed Potato Jars Make Brunch a Hands-Off Affair. It is true that top steakhouse chefs can guess the internal temperature of a steak just by poking it. Smaller portions take about the same amount of time to heat up as they do to cook. If you're warming potatoes for 2 to 4 people, use a microwave-safe dish with a cover. Sous Vide Everything is all about amazing food! Add milk, and vacuum seal the bag using “water displacement” technique (see details in the recipe). Unless you're an experienced pro, you can't tell a steak's doneness by poking it! I'm going to make enough mashed potatoes for 8 people the night before. Place the vacuum-sealed bag in the sous vide water bath and cook the potatoes at 194ºF (90ºC) for 1 hour. Ditto for other fruits and vegetables. Organic meadow chickens can be just as dangerous as factory chickens. A sous vide controller is a device that looks a bit like a stick blender. The amount of mashed potatoes you are reheating and the brand of slow cooker (some slow cookers actually reheat faster than others!). But if you don’t yet have a sous vide setup (or if you want an extra), there are a few ways you can improvise. In terms of food safety, 145 degrees is fine when using sous vide because the long, steady heat pasteurizes the meat. The best way of heating up a few tablespoons of spuds won't necessarily work well if you're heating up potatoes for 200 at a holiday buffet. Turkey, fresh pork, minced meat or veal may remain pink even after cooking to temperatures of 71 ° C and above. Take the mashed potatoes out of the container. Sous vide cook the potatoes. Using a sous vide immersion circulator, bring the water temperature to 183°F (84°C). Drop the bag in the bath for an hour and a half. This is much slower than using a traditional method and cooking at a much higher temperature, but if you leave food in hot water long enough, the food will eventually overcook. If the potatoes still aren't hot enough, just clear a space in the saucepan and add some more cream. Now before you start freaking out in the comments, let’s revisit that summer shindig: A half hour before the first knock on the door, you mix some ground beef with egg, portion it out, and shape. That's because the meat is "pre-chewed". This was not the case with previous recommendations. Pork is simply juicier and more tender at the new "safe" temperature of 63 ° C (they are likely to rise to about 65.5 ° C when resting). Mash the potatoes. When cooking sweet potatoes sous vide, the starches convert into maltose, making them sweet and flavorful. Sous Vide Cook: Cook for 30 minutes. If you have a lot of potatoes to reheat, but your oven is tied up with other things, consider warming them in your slow cooker. Sous vide will give you fluffier mashed potatoes and potato salad that won’t turn to mush. This is actually a step back because they added the three minute rest, in which the temperature of the meat will rise. At that temperature, the pork will be very pale pink. They'll need to be stirred once or twice, to keep them from sticking or scorching on the sides of the baking dish. Now I know a lot of you love to eat red or pink burgers, but let me ask you to take a blind taste test the next time you're in a steakhouse. Fill a large container with water. By cooking the potatoes in a vacuum they will retain all of their flavor. The new recommendation for whole pieces of unground pork is 63 ° C, measured with an accurate food thermometer in the thickest part of the meat, after which the meat rests for three minutes before cutting or consuming. Fill and preheat the SousVide Supreme to 180-185F/82-85C. The same. … It's best to start early because if need be, your slow cooker is also a great place to keep your potatoes warm until it's time to serve them. This can lead to a wide range of suggested cook times. The best method for reheating steak without drying it out is the sous-vide method. To reheat mashed potatoes, stir in some cream to rehydrate them, and microwave them at half power for a few minutes. It was once easy to get the parasite trichinosis from undercooked pork. Add the premade mashed potatoes and fold them into the hot liquid. Hi MJ, Great question! Put on a blindfold and taste the two. When reheating large roasts, the goal is to heat the meat just long enough to heat up the center. Moral: Cook burgers to 71 ° C unless your meat has been sterilized. At this temperature it takes more effort to cut through the muscle fibers with your teeth. Submerge the pouch (es) in the water oven and cook for 1-1/2 hours, until quite tender. Pommes purées is a rich, smooth, velvety, and supremely satisfying French side dish that pairs well with pretty much everything—mushrooms, steak, chicken, scallops, lamb, you name it. I've found most potatoes are tender after 30 to 60 minutes, especially when cubed, shredded, or cut into rounds. I've found most potatoes are tender after 30 to 60 minutes, especially when cubed, shredded, or cut into rounds. Vacuum the potatoes and cook in the fusionchef sous vide water bath at 85 °C for approximately 90 minutes.Remove from the bag and immediately (while still hot) press the potatoes through a potato press and onto the cold butter. Make sure the sweet potatoes are fully submerged. Sous vide potatoes have the most amazing consistency--smooth and never mealy. How to Make Sous Vide Mashed Potatoes. ... (62.5°C), which is also in the ideal range for reheating mashed taters. Here are three things to keep in mind when using your immersion circulator to keep mashed potatoes warm. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. At 63 ° C, a steak is medium rare, usually brown / gray with a hint of pink. As with purées, portion your sauce into smaller bags and drop them in water (generally at about 140 °F / 60 °C) to … Improvising a Water Bath. The more critters there are, the longer it takes and / or more heat is needed to kill them all. What temperature would you recommend? E-coli is not a trivial opponent. Reheating rice, mash potatoes in sous vide. To heat your meat without cooking, place your vacuum bags with food in water that has been heated to just below the original cooking temperature (approx. It is made super soft by the mill. A premium filet mignon feels much more tender than a prime rib. Mar 5, 2018 - Hello sous-vide friends, and welcome to a brand new topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator. Mashed potatoes, however, are an exception, which is extremely lucky, as that means you make, freeze, and reheat them for any day of the week. Finishing Steps: 1. And they are always relevant and interesting. There are lots of different ways to reheat your mashed, depending how much time you have and how many you're feeding. Add a splash of milk, cream or broth to keep the spuds from drying out, and a dab of butter for richness. Keep in mind that the size and shape of the meat will determine how long it takes to heat up. WHY THIS RECIPE WORKS. Hint: reheating mashed potatoes in the microwave isn't the way to go. I'm wondering if anyone here has experience reheating items like rice and mash potatoes via sous vide. It is possible to make mashed potatoes in the sous-vide. Freezing meat: before or after sous vide? Buying Sous-vide? But they pricked thousands of steaks, all from the same supplier, all the same thickness, all cooked at the same temperature. But there is no way for most of us to know exactly how fresh a steak is and how the carcass was treated. The amount of mashed potatoes you are reheating and the brand of slow cooker (some slow cookers actually reheat faster than others!). Many of the juices have solidified and those juices provide the flavor, so the meat is less tasty. Sous vide may sound intimidating, but I promise you, it’s so not! As far as I know there is little risk when eating red meat, as long as one pays attention to hygiene and food safety. 2. Warm up when you're done, and watch your day of cooking become so much easier. These rich, cheesy potatoes … Fill and preheat the SousVide Supreme water oven to 180-185F/82-85C. Why take the risk? What I would plan on is at least 2 hours, I would pull the mashed potatoes … Put the potatoes in a microwave-safe bowl, with a little extra dairy. But if you don’t yet have a sous vide setup (or if you want an extra), there are a few ways you can improvise. Depending on the size of your pan, you may need to start warming them an hour or two before mealtime. When the timer goes off, remove the bag from the water bath. In some ways, sous vide might be the best of all reheating methods for mashed potatoes. Step 1: Preheat oven at 450ºF. If you are in a hurry or have a lot of sauce to heat up, you can knead or shake the bags every few minutes to speed up the process. Pop them back into the microwave and zap them for an additional 10 seconds at a time until they're heated all the way through. Store the food in a container that makes for easy transfer into a serving vessel, such as a heavy-duty zipper-lock bag or a deli quart container. Place peeled and sliced potatoes in sous vide bag (2 if necessary) with butter and smashed garlic. Sous Vide Mashed Potatoes with Garlic and Rosemary. Yes, I never want to miss anything again! If you have one or more sous vide baths, you’re ready to start cooking! Food is expensive. The bagged meat then becomes a cotton ballbath and kept at 54 ° C for hours until it is an even 54C for two hours, making it completely sterile and amazingly tender, because at that temperature enzymes activate which make the meat extra tender. Transfer the potatoes to a large bowl and mash using a … How to Sous Vide Potatoes. If you have one or more sous vide baths, you’re ready to start cooking! If not serving right away, put the mashed potatoes into a large zip-closure cooking pouch, remove as much air as possible using just your hands, and zip the seal; keep warm in the water oven or immediately quick chill in the pouch, submerged in an ice water bath for … Slice into 1/8-inch-thick rounds. Contents hide. The "sous vide" method: Sous vide (French for "under vacuum") is a method of cooking ingredients inside a bag, in a water bath, at a controlled temperature. It will be very difficult to tell them apart. Then combine all the ingredients in the bath, and let cook for 45 to 60 minutes; test for doneness by squeezing to see if the potatoes … Read page 2 of the Sous vide to reheat BBQ? Yield: about 2 quarts. There's also the question of what equipment you have at your disposal, and whether it's already in use for other parts of the meal. Now I know some of you are going to tell me how safe you feel to eat grilled chicken and their eggs, or a rare burger from the grass-fed organic oxen you bought at the farmer's market, but the fact is that meadow chickens are polluted wandering grass through bird, vole, rabbit and deer droppings, and it can just be risky. Frequently asked questions about sous-vide (FAQ). A 3cm thick ribeye feels different than a 1cm thick ribeye. Everyone loves mashed potatoes, or hopefully everyone.Unfortunately, they sometimes turn into a glob of gummy grossness you don't want to eat anymore when you reheat them. We cook the potatoes similar to many classic mashed potato recipes, but I will give some tools and tips so that you make sure you get fluffy, tasty potatoes every time. discussion from the Chowhound Home Cooking, Sous Vide food community. Poultry white meat, such as "the other white meat", also benefits from a short bath in salt water before cooking. They go with almost anything and they're inexpensive and easy to make. Place the potatoes in a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for … Vacuum Bags for Miele & Siemens vacuum drawers. In The mashed potato recipe without the sous vide is a solid classic, but the sous vide makes this recipe a game-changer. But best of all, you can save mess and fuss by prepping them ahead of time and reheating them when you're ready to eat them. This can lead to a wide range of suggested cook times. The fastest way to warm up your mashed potatoes is in the microwave, and it works pretty well for small portions. Sprinkle the potatoes with the seasonings and put them evenly distributed into cooking pouch (es) in a single layer. The dial thermometers on most grills, even the expensive ones, are worthless, often sitting at 10 ° C or more in addition to the actual temperature. Improvising a Water Bath. 130°F will give you perfect medium-rare filet mignon, but if you prefer a more done steak, target 140°F for medium and 150°F for medium-well. If you're doing a relatively small portion of potatoes, enough for 2 to 8 people, your best bet is simply to put them into a baking dish with a lid and slide them into the oven along with any other dishes you're preparing. If not, put them back and give them another 20 to 30 seconds at a time until they're fully heated. When I worked on this sous vide cookbook during my time at America’s Test Kitchen, I had to fight tooth and nail to convince my editors that Starbucks-style sous vide egg bites are an abomination that nobody should have to suffer through.. Trichinosis is killed at 59 ° C. The USDA has not changed the recommendations for poultry products, including ground chicken and turkey, that remain at 74 ° C. Salmonella is common in commercial chickens, and is commonly found in organic chickens and free-range chickens, and every technical reference I've ever seen says this temperature weighs quite heavily, with one minor exception, sous vide, which I will discuss below. What I would plan on is at least 2 hours, I would pull the mashed potatoes out ahead of time to start bringing them up to room temperature. View our full collection of sous-vide equipment . The number of pork cases has declined due to improved farming and processing methods, as well as public awareness of the importance of good cooking. Place in the water bath and sous vide for 1 1/2 hours. Add parmesan cheese and bread crumbs, then Broil it for 2 minutes until it is golden brown and has a crispy crust. There is no substitute for a good digital oven thermometer in combination with a good digital meat thermometer. If not serving or using right away, put the mashed potatoes into a large zip closure cooking pouch, remove as much air as possible and quick chill in the pouch, submerged in an ice water bath for at least 20 minutes. You can use a higher or lower temperature if your oven is set to that level for other dishes, and adjust the reheating time as needed. Nov 19, 2013 - There's no one best way to reheat mashed potatoes, so choose whichever method works best for you. Halve or quarter larger potatoes into smaller pieces roughly 1-inch in size. I'm wondering if anyone here has experience reheating items like rice and mash potatoes via sous vide. Another nice thing about leftover mashed potatoes is that you can use them as a blank canvas and add in other ingredients. The sous-vide method is perfect for super tender steaks like filet mignon. Then you drop your patties in the water for … Trichinosis is caused by eating raw or undercooked pork and some of the game infected with the larvae of a species of the parasitic worm trichinella. Friends and family are invaluable, it is no fun to make them sick. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. This easy recipe for the best sous vide mashed potatoes makes a creamy flavorful mashed potato that tastes better than potatoes cooked any other way. This is indeed an important factor in food safety. lickmyspoon.com/recipes/sous-vide-mashed-potatoes-with-garlic-and-rosemary The resistance of the steak depends on the cut of meat you are poking, the quality of the meat, how thick it is, the age of the ox, the breed of the ox, the age of the meat and what the ox is was fed, among other things. I understand that not everyone has a Sous Vide machine; however, if you have one, and you have a sweet potato, you are on the way to a great side dish, or just to eat on their own. Start by cutting the potatoes into cubes and placing them in the bag you are going to use for sous vide. All Instant Pot cooking programs at a glance, https://www.sousvidekenner.nl/overig-keuken/thermometers/, View our full collection of sous-vide equipment, Ziva Sense sous-vide stick compact 800W IPX7 (25 liters), Anova Precision® Cooker Nano sous-vide stick 750W (Bluetooth), Dutch - Sous Vide Thuis (Lisa Q. Fetterman), Hendi sous-vide chef's burner - refillable, Meater smart wireless meat thermometer (with app, approx. Sous Vide French-Style Mashed Potatoes (Pommes Purée) 0. Join the discussion today. Jar up your leftover mashed potatoes with a freshly cracked egg, then cook them sous vide for a low-effort, high-reward brunch. Reheat at 350˚F for 20 to 30 minutes, or until the potatoes reach 165˚F. The channel is dedicated to the search of perfectly cooked proteins and more. This is especially true for outdoor chefs. A recipe that says "cook at 165 ° C for 2 hours" is a recipe for disaster, because your oven is probably anything but accurate. Combine the potatoes, garlic, butter, milk, rosemary, and 2 teaspoons salt in a large zipper lock or vacuum seal bag. https://cooking.nytimes.com/.../1020598-sous-vide-cheesy-mashed-potatoes If the meat is very fresh and if it has been handled very carefully during slaughter and processing, there may be very few bad bacteria. Instructions. Put potatoes and butter into cooking pouch (es), evenly distributed in a single layer without overcrowding.Sprinkle the potatoes with salt and pepper and vacuum seal the pouch (es). But if you really need those weird or pink burgers, sterilize the meat yourself before making it minced: nutrition scientists say that if you dip a piece of steak in boiling water (100 ° C) for 10 seconds before grinding it yourself, it's safe is made. We don't send too many emails, promised. Hi MJ, Great question! Smooth, buttery, and subtly laced with garlic and rosemary, these dreamy mashed potatoes bring the … If you're heating up a single serving, you can just spoon it onto your plate and give them 30 seconds on high. Step 3. 10 meter range), Hendi Smoker Compact Deluxe smoking device, Wartmann High Speed Blender WM-1807 HS (2 liter Tritan jug) (Gray). It is expensive and embarrassing to ruin it. Sous-vide is French for "under vacuum", so called because the cook puts a steak in a plastic bag, adds spices, maybe a marinade, and sucks all the air out with a vacuum sealer. Fiber 2g 8%. Toss until they are evenly coated. Read hundreds of glowing reviews from our happy cusomers on Kiyoh, Facebook en Google. Prep Time: 25 minutes. Remove the air through a vacuum sealer or the displacement method. If you really want to be sure that the meat has reached the correct core temperature, we recommend using a sousvide thermometer. Rinse and peel the potatoes. It keeps a pot or tub of water at a very precise temperature and circulates it, so you can warm your spuds to … Cooking Techniques 3 Ways to Make Delicious Mashed Potatoes in Advance. For juicy, evenly cooked meat, tender vegetables, and smooth potatoes, make all of these recipes, or just choose your favorites. OK. Like mashed potatoes, divide your sauce into smaller bags and place them in a water bath (usually at about 60 ° C) to heat evenly. You can cook those burgers sous vide. Heating time Thickness 50 mm: 1 ½ hour heating time Thickness 60 mm: 2 hours heating time Thickness 75 mm: 2 ¾ hour heating time Thickness 85 mm: 3 ½ hour heating time Thickness 105 mm: 5 hours heating time Thickness 115 mm: 6 hours heating time. A sous vide controller is a device that looks a bit like a stick blender. This is what USDA says, and I wholeheartedly agree: "The color of cooked meat and poultry is not always a sure sign of the degree of doneness. (The gas to my building has been cut so don't have a working stove right now.) Ground meat, except poultry, must be cooked at 71 ° C and does not require a rest period. For juicy, evenly cooked meat, tender vegetables, and smooth potatoes, make all of these recipes, or just choose your favorites. It's impossible to say one method is "best" for reheating mashed potatoes because every situation is different. http://www.shgcri.com/ And as always: measuring is knowing! Thickness 10 mm: 20 minutes heating time Thickness 25 mm: 1 hour heated warm-up time Thickness 50 mm: 3 ½ hour heating time Thickness 60 mm: 5.5 hours warm-up time, Thickness 10 mm: 11 minutes heating time Thickness 25 mm: 40 minutes heating time Thickness 50 mm: 2 hours heating time Thickness 60 mm: 2 ½ hours heating time Thickness 75 mm: 3 hours heating time Thickness 85 mm: 4 hours heating time, Thickness 10 mm: 8 min. Add the butter (or oil) and vacuum seal the pouch (es). Pour the entire contents of the bag through a strainer set in a medium bowl. You'll need to start heating your potatoes at least three hours in advance and possibly more. It can weaken people, damage kidneys and even kill people. Alternatively, bring some cream to a simmer in a pan on the stove, then stir in your potatoes. Then we compared the time each method took, and the texture, and taste of the results. Time to show how to make Sous Vide mashed potatoes! Order two burgers, a medium rare and one at 71C. A Web Experience brought to you by LEAFtv, The Kitchn: How to Reheat Mashed Potatoes - The Best, Simplest Method, The Kitchn: The Best Way to Freeze and Reheat Mashed Potatoes, The Spoon: Two New Thanksgiving Uses for That Sous Vide Circulator, Serious Eats: 3 Ways to Make Delicious Mashed Potatoes in Advance, How to Cook Diced Potatoes in a Microwave, How to Figure Out How Many Potatoes for Mashed Potatoes You Need Per Person, How to Cook Sweet Potatoes in a Convection Oven. This temperature hasn't changed and it means you shouldn't be serving pink burgers especially for children and the elderly. You can hold them at that temperature for up to a day without any appreciable loss of quality. By adding your potatoes to a bag with butter, garlic, salt and pepper then placing them in a temperature controlled bath, you’ll make this classic side dish better than ever. When steak is on the menu, it isn't usually a run-of-the-meal dinner, even when the side dishes are mashed potatoes and a green salad. Pork trichinosis was about five cases per year in 2006, mostly from eating uninspected home-grown pigs. You can add sous vide weight or use heavy kitchen items to weigh the bag down if necessary. I think I will bring them to work in two medium-sized bowls — rather than one large one — and reheat them gradually in our office microwave, for two minutes at a time. The problem is that the meat lacks the rich flavor and sharp texture of the Maillard chemical reactions that happen with surface amino acids and sugars when grilling a steak, so sous vide chefs often sear the outside in a pan, under a grill, or on a grill a few minutes before serving. For example, when cooking steaks, the temperature of the outside of the meat will be exposed to temperatures above 63 ° C, which will kill harmful bacteria. In a large bowl, mix the sweet potato cubes with olive oil, salt, and pepper. SousvideKenner offers a number of high quality thermometers that are indispensable for the serious sous-vide chef: https://www.sousvidekenner.nl/overig-keuken/thermometers/. As you might imagine, this is a really good method for keeping food from drying out, as the plastic (and the water) allow no moisture to escape. Sauces and soups are ideal for heating with sous vide. You will also notice that the entire system is based on internal temperatures of meat at its thickest part. FusionChef: premium sous-vide for professionals. I have a long and checkered history with sous vide cooking, and particularly sous vide egg jars. You can cook them very soft without leaching. 1 Meet our Guest Blogger, Danielle Pientka. Larger portions don't take the full cooking time to reheat - you've already broken down the muscle and achieved the desired texture. Your oven is another useful place to reheat mashed potatoes. Portioning the potatoes out will make life a little more convenient later, as you won’t have to thaw the whole batch and then refreeze what you don’t eat. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. In order to find the best mashed potato method, we put six different popular methods to the test — including using a sous vide, a slow cooker, a ricer, and an Instant Pot. The best sous vide device can be found here! Further, potatoes shouldn’t contain extra moisture, no matter how you’re serving them. If you are reheating them in the oven, stir in the stock and butter pieces, then spread the potatoes out in a baking dish. When potatoes are in season, easily fill your freezer for a heat-and-eat side dish. We have some guidelines below. Sous Vide Rustic Roasted Garlic Mashed Potatoes Instructions For the Potatoes At least 60 to 80 minutes before serving. One of its biggest virtues is that you can do almost any quantity of potatoes, from the largest to the smallest. Submerge the pouch (es) in the water oven and cook for 1-1/2 hours, until quite tender.