I’m a big fan of McCanns steel cut oatmeal for breakfast and for years I’ve followed the instructions on the tin for cooking it, i.e., bring water to a boil, cook until thickened, simmer for thirty minutes. This method worked fine, but it was labor intensive in that it required you to be there and to stir it for at least an hour. This morning I decided to treat it like bulgur wheat. I brought the correct amount of water to boil; added the oats; and then took it off the heat, I put the cover on the pan and went about my business. I came back in about an hour and a half later and had perfectly cooked oatmeal. It was a little cool, so I put it in the microwave for thirty minutes and it was perfect.
No you're right, but when I tried that and I made a mess. I had saran wrap over the bowl, but it blew off half way through the cycle. I probably should have used a bigger bowl and did it on medium rather than high. I think I’ll stick with the boiling water and let stand technique for now.
I also like it with brown sugar and maple syrup or honey. But I found that adding a pinch of salt really improved the taste. I guess it’s that sweet and salty thing.
Alton Brown had a method of cooking steel cut oats overnight in a slow cooker. I haven't made it this way in a while, but if I remember correctly, it makes a rather creamy oatmeal. I suppose you could cut down the cooking time to 5-6 hours on low and it would be a little chewier.
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
I've done an overnight version of your recipe, and it works fine to reheat it in the morning if you have time to keep an eye on it. (You can do it in teh microwave but again, keep an eye on it, or you'll have glue.) Most of the time, I just soak it overnight and cook it fresh in the morning. I work from home right now, though, so that's feasible. I can imagine it wouldn't be for a lot of folks.
Nice job... I've busted that same gospel on Risotto as well...
Add stir add stir add stir...
Now I add the hot flavorful broth to the Arborio rice that was sautéed & toasted with olive oil, onion, garlic, and then added white wine--- and let it simmer covered for 20 minutes or so, then I add more broth and whisk it up, knocking the starch off of the rice till it's done... Much easier...