# Cooking & storing potatoes

**URL:** <https://community.anovaculinary.com/t/cooking-storing-potatoes/20932>\
**Category:** Anova Precision® Cooker\
**Created:** [April 17, 2019, 1:27am UTC](https://community.anovaculinary.com/t/cooking-storing-potatoes/20932 "2019-04-17T01:27:33Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![AzureJet](https://avatars.discourse-cdn.com/v4/letter/a/ba8739/32.png) [@AzureJet](https://community.anovaculinary.com/u/AzureJet)\
**Post date:** [April 17, 2019, 1:27am UTC](https://community.anovaculinary.com/t/cooking-storing-potatoes/20932/1 "2019-04-17T01:27:33Z")

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When cooking potatoes at 190F / 1 hour, do you need to rapid chill leftovers or is that just for meats? I know you don’t want to leave any food or for too long but not sure on this one.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [April 17, 2019, 6:23am UTC](https://community.anovaculinary.com/t/cooking-storing-potatoes/20932/2 "2019-04-17T06:23:15Z")

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All foods should be treated with the same shock chilling when looking at long term storage.