help understanding directions in this modernist cuisine starch infused French fry recipe

https://modernistcuisine.com/wp-content/uploads/2011/11/starch-infused-fry-recipe-1024x409.jpg

Hi all,

I was wondering if anyone could help me understand this recipe. Specifically steps 5 and 9.

It says to vacuum seal three water and salt with the potatoes then steam for 20 min. Does that mean sous vide? How can I steam them if they're vacuum sealed.

Then on step9 it says pull vacuum until fries are dry. Does that mean I'm just putting the timer on my chamber vac to 3-4 min and let it run and manually stop it once they look dry?

Thanks!

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