this post was submitted on 26 Mar 2024
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To get a more consistently cooked product, I think the geometry of the surface would need to change or we would need to use a cooking device that could deliver a different amounts of heat energy to different points.
https://www.simplyrecipes.com/recipes/how_to_cook_potatoes_sous_vide/
Go for it, let me know how it turns out!
Id wrap the top half in foil, cook it upside down for 50-75% of the cook time, then flip rightside up and take the foil off to finish.