Sous Vide - Rosemary Leg of Lamb with Roasted Root Vegetables
Sous Vide - Apple-Cinnamon Oatmeal
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Oatmeal is one of those dishes that isn’t too hard to cook traditionally, but I use sous vide a lot for the convenience.
I eat oatmeal almost every morning, and I like to make a large pot ahead of time. Since you can cook and store the oatmeal in the same Mason jar, there is no cleanup of a pot and spoon, making it quick and easy to do. This recipe incorporates apples and cinnamon, adding crisp bursts of sweetness and sharp background notes.
Ingredients
For the Oatmeal
To Assemble
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Instructions
For the Oatmeal
- Preheat a water bath to
183°F . - Combine the oats, apple, water, cinnamon, and salt in a pint (
16 ounce ) jar. Screw the lid on the jar until it’s finger-tight, basically until you feel medium resistance when tightening using only your fingertips. - This will allow some air to escape during the sous vide process and help prevent breakage.
- Shake the jar, then carefully place it in the water bath. Cook the oatmeal for 30 to 45 minutes, until the water is absorbed and the oatmeal is cooked through, shaking the jar once or twice during the process.
To Assemble
- Spoon the oatmeal into a bowl. Drizzle with maple syrup, then top with almond slivers and apple slices.
Recipe Notes
For this recipe I use Bob’s Red Mill® Organic Quick Cook Steel Cut oats, but you can use any oatmeal you. Just change the time and water amounts. In general, it takes about 20 percent longer than is called for on the stovetop, and the amount of liquid needed is only about 80 percent of what you usually need, due to the lack of evaporation.
Jason Logsdon has published several cookbooks, including Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking. He runs AmazingFoodMadeEasy.com, one of the largest modernist cooking websites.)
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
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