OK, as for the question “what type of potato would be best for a suos-vide baked potato” the answer (according to the Food Lab book) is either Russet or Idaho. Still looking for a formula for how long to cook the potato…
OK, as for the question “what type of potato would be best for a suos-vide baked potato” the answer (according to the Food Lab book) is either Russet or Idaho. Still looking for a formula for how long to cook the potato…