Preparing Steel Cut Oats...Quickly
Just bought a pack of Steel Cut Oatmeal (McCann's)...I love this oatmeal, but have never prepared this before. Can someone give me guidance as to how to prepare it, quickly? The pacakage suggests soaking in water, but doesn't give a cooking time for this method. I'd be also interested in using a rice cooker, as I've heard this being done before, but am unsure as to the quantities to use. Thank you...
Microwave 'em--it works fine with McCann's or with the steelcut oats from the food coop. One cup of oats, 4 (scant) cups of water, big bowl, 20 minutes in the microwave. The nuttiness is preserved, the texture is excellent, and you can just let 'em wave while you take your morning shower, or whatever.
I've tried microwaving a number of times, at a number of different powers and for various times. No matter what size bowl I put them in, they always boil over and make a mess. I've ended up with the overnight method, dividing leftovers into individual serving bowls, covering with plastic wrap, and refrigerating so they can be zapped in the morning.
Here's how I do mine...
It requires an initial day ahead planning, but only the first time...
place the amount of steelcut oats you want to make in a small bowl, add an equal amount of water( a bit extra to cover is fine), and add a Tablespoon of yogurt and stir. Cover with a cloth or a plate and leave on counter.
Next morning pour contents into pan, add salt and another equal measure of water, simmer for about 5-10 minutes.
Meanwhile, put your next measure of oats, etc. into the bowl and you are set for next morning.
Soaking this way accomplishes both a quicker cook in the morning, and creates more digestibility and nutrient-availability in the grains.
The following recipe is utterly quick to throw together---as for the cooking, that's another story. I'm old enough to remember a t.v. commercial whose catch phrase was "Try it, you'll like it". Well the following recipe is one that I LOVE.
2/3 cup Steel cut oats
2 Tbs. packed dark brown sugar
1/4 tsp. salt
2 2/3 cups water
1/3 cup heavy cream
Combine all into a crockpot, and cover. Turn to Low setting and let cook overnight (8-9 hours). Give a stir and spoon into bowls. In our household I get two nice sized portions.
re: Jeff W
That's very similar to the way Alton Brown suggested making steel cut oats. When I did it, I added quite a bit of dried fruit ,as Alton suggested, but perhaps too much. By morning, it was WAY overcooked and had started to burn around the edges. The crockpot took a while to clean. I ate some of it, but it had a weird caramelized taste.
Do you think it was the dried fruit, or maybe some Crockpots' idea of low is different from others?
Funny you should mention the Alton Brown recipe. He is a wonderful cook, and you should check out his Coq au Vin recipe, as well as his rendition of chicken with 40 cloves of garlic. Both winners. Regarding his crocked cereal though, for my taste, all of the dried fruit seemed like a turn off. However---because of his show, I did "google" and sifted through a lot of recipes. The one I posted, is what I put together from all of my searching. When it comes to crockpots, I've often read that folks have problems with burning etc. I've only had Rival crockpots in my home (I actually own 5). I have never had anything burn or scorch whatsoever.
To make a one person serving, I put a half cup of steel cuts in two cups of water in a saucepan (with fairly high sides), cover, and leave overnight. The next morning, bring it to a boi. It takes about 10 minutes of cooking/simmering to get the oatmeal to the consistency I prefer (pretty thick). It needs to be stirred regulalry and watched so that it doesn't boil over.
Near the end, I add a teaspoon of brown sugar, a little salt, a few grinds of black pepper, and 1/4 cup of raisins. Put it in a bowl, add a little milk, stir, and you're set.
It makes a great breakfast.
BTW, I tried McCann's "Quick and Easy" Steel-cuts, which cook up in about 5 minutes. They were mushy, and not equal in texture or flavor to the regular steel-cuts. Also, I now use Country Choice steel-cuts, which are as good as McCann's at half the price.
Yes on the overnight soak. Then I take out a portion and nuke them with half and half until thick. I do it this way because my DH prefers his oats without salt. Can you imagine? I just cook them up in the bowl I plan to eat them in. A pat of butter a sprinkle of cinnamon and what is really good is a scoop of your favorite ice cream on top. Oats with butter pecan or raspberry ripple are really good.
I cook a big batch in my Zojirushi "fuzzy logic" rice cooker on the porridge setting, then put it in a container in the fridge and microwave one serving in the morning. If you use a Zojirushi, no fear of scorching, no need to stir, but you will have to reduce the water in the recipe, because water doesn't boil away in the Zojirushi.
This is also the way I cook stone ground grits.
I bet you could even make risotto in a Zojirushi but have yet to try it.