curtis@vegantheoryclub.org to Vegan Home Cooks@vegantheoryclub.org · 5 months agoCold pressure steamed Japanese sweet potato with dashi, soy, lime, onion, powdered peanut butter, and cilantro. Sambal oelek on the platevegantheoryclub.orgimagemessage-square12fedilinkarrow-up134arrow-down10
arrow-up134arrow-down1imageCold pressure steamed Japanese sweet potato with dashi, soy, lime, onion, powdered peanut butter, and cilantro. Sambal oelek on the platevegantheoryclub.orgcurtis@vegantheoryclub.org to Vegan Home Cooks@vegantheoryclub.org · 5 months agomessage-square12fedilink
minus-squarecurtis@vegantheoryclub.orgOPlinkfedilinkarrow-up4·5 months agoSorry for the confusion, folks! These are what we at VHC commonly call “fridge potatoes.” You can easily and efficiently pressure steam about 5 lbs. of any variety of potato in the EPC and then throw them in the fridge. The texture becomes nice and creamy once cooled, and resistant starch is formed in the process.
minus-square𝕽𝖚𝖆𝖎𝖉𝖍𝖗𝖎𝖌𝖍linkfedilinkarrow-up3·5 months agoSo you cook the potatoes in a garden variety pressure cooker; but the difference is you then rapidly chill them before preparing to eat. Right?
minus-square🏴 hamid abbasi [he/him] 🏴@vegantheoryclub.orgMlinkfedilinkarrow-up3·5 months agoDoesn’t even need to be rapid, just let them cool down and stash in the refrigerator and eat over the next few days. The starch in potatoes and sweet potatoes transforms during this process to resistant starches and it is softer and more creamy!
Sorry for the confusion, folks! These are what we at VHC commonly call “fridge potatoes.” You can easily and efficiently pressure steam about 5 lbs. of any variety of potato in the EPC and then throw them in the fridge. The texture becomes nice and creamy once cooled, and resistant starch is formed in the process.
So you cook the potatoes in a garden variety pressure cooker; but the difference is you then rapidly chill them before preparing to eat. Right?
Doesn’t even need to be rapid, just let them cool down and stash in the refrigerator and eat over the next few days. The starch in potatoes and sweet potatoes transforms during this process to resistant starches and it is softer and more creamy!