We are still getting to grips with and experimenting with our new sous vide machine; it is a slow burn love affair – akin to gently falling in love with a good friend rather than the thunderbolt of love at first sight – we need to get used to and get to know each other and understand our mutual quirks and foibles.
Also the sous vide needs to earn its space – in the Fuss Free kitchen counter space is prime real estate and the machine is competing with the kettle, toaster, coffee grinder, Vitamix and stand mixer.
The latest sous vide hit is overnight oatmeal or porridge; creamy, sweet and cooked to perfection and topped with plump soft raisins. I am fussy about my porridge – it needs to be just right – fairly runny but not too milky and with a good flavour of oats and grains. I gobbled up the jar tout suite this morning – usually I start a bowl then halfway through run out of both steam and interest and hand the remainder over to Ed to finish (I am fairly sure he serves himself less as he knows what will happen).
This not only gets bonus points for needing no prep in the morning – open the sous vide, grab the jar and you are ready to go, but it is also cooked in a reusable jam jar; the use of some single use plastic pouches with the sous vide is unavoidable, but I’d rather use a glass jar as often as possible.
I like to mix my grains up – and our porridge base usually contains a mix of pinhead oatmeal, jumbo rolled oats, rye, barley and wheat flakes. This batch used equal quantities of rolled oats, pinhead oatmeal and a little bit of barley.
Of course you can also make this in your crockpot or slow cooker – I set mine to low.
- 2/3 cup porridge base – try half oats and pinhead oatmeal
- 2/3 cup milk of your choice
- 2 tsp raisins
- 1 tsp maple syrup or honey
- 2 half pint / 300ml glass jam jars with lids
Add 1/3 cup oat mix and 1/3 cup of milk to each jar, top up with a half cup of water.
Add the raisins and the maple syrup or honey and firmly screw the lids on.
Cook overnight for about 10 hours in the sous vide at 60C / 140F. Make sure that the lids of the jars are above the water level in the sous vide. Or make in your slow cooker or crockpot set on low.
Fuss Free Flavours has been provided with a Sous Vide Supreme machine, vacuum sealer & cooking bags to write about the machine and to develop some recipes. This is a competition where our readers can also win a prize.