I would get the water bath to 65c before I put the potatoes in. I do have two other questions:
1) I assume the potatoes are put directly into the water and are not vacuum sealed first. Am I right?
2) Why 30 minutes? Is the time important? Can they spend too long at 65c? If the time is important wouldn’t the size of the slice be just as important?
If anyone is interested in trying this sort of stuff at home, I have found a fairly cheap and accurate controller that lets you keep a crock pot at a constant temperature. It’s not as perfect as a restaurant, but I’ve had good results.]]>
Kris- To my knowledge I don’t think you want to break the starch granules in rice either. Infact, the chef I work for is militant about our risotto being shaken, not stirred for this exact reason, and I have always been told not to use a metal spoon lest you break up the starch. I believe you are trying to release the granules, but avoid breaking them and releasing the free starches inside. Those free starches will form chains which give an improperly cooked risotto that gloppy thick feel versus the light creamy feel of a properly “shaken” risotto.]]>