Videos

Your Best Porridge

February 18, 2010 • 18 Comments

Watch our video to see Amanda's brand new slow-cooker in action. We learn the trick of making oatmeal low and slow from this week's Porridge finalists: Overnight Steel-Cut Oats with Almond Butter & Honey and Overnight Miso Porridge.

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Comments (18)

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over 4 years ago Jennifer Ann

Coming home from school in the 70s, to a slow cooker plugged in on the counter, was the source of so many tears and sincere fits of sobbing (I was hungry, what would I eat?). I still have not gotten over the uniformly 'soft' way meats and vegetables emerge from the crock, but these two breakfast recipes have inspired me to plug the slow-cooker back in.

Ap5

over 4 years ago ying

I hear you about the uniform texture! The slow-cooker does a great job on stews (eg, the Julia Child daube de boeuf that AH cooks in Mr. Latte) but you can't just throw in the potatoes, too. Textural contrast rules. :)

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I used mine yesterday afternoon to simmer for a few hours a ragu I'd started the other night. (I often start a future day's meal while cooking another.) It's so nice to be able to go out for a hike and return to a perfectly cooked ragu. But as others have noted, you have to be careful because it's easy to overcook vegetables.

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over 4 years ago AmyRuth

I love that we are restoring family time with wholesome meals cooked with care and "slow cookers." Who knew? I have mine from wow, 1979??? I think. It still works, good ole girl. he he
I love steel cut oats and the almond butter sounds really delish. Can't wait to try it.
AmyRuth

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over 4 years ago GoodFoodie

I would love more slow cooker recipes - please!. And your comment about energy savings is another big plus.

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over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Just noticed there's also a slow-cooker onion soup among the onion soup entries: http://www.food52.com/recipes...

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over 4 years ago GoodFoodie

As a non-meat, non-stew eater, I've always been flummoxed by the slow cooker. These 2 recipes are a great intro to the slow cooker sitting in my cabinet gathering dust. Thanks!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

The slow cooker is fabulous for any bean soup or stew. I usually jump start it by heating the broth or water before adding to the slow cooker. Don't add salt or anything with a lot of sodium in it, or any acid, though until the beans are soft. I always put whole thyme sprigs, whole rosemary branches and bay leaves with the beans. It's also great for chili. I'll post my favorite vegetarian chili recipe -- foolproof in the slow cooker -- in the next day or two. A slow cooker uses about as much energy as a strong light bulb. I have used mine for convenience (being out of the house so much for work, family activities, etc. through the years) since my boys were tiny. With the busy lifestyle I've had for the past two decades, and with my commitment to serving a meal at which all family members who are in town are present, every night, I could not live without it. I now use mine also because I strongly believe that we owe it to our children and future generations to be less greedy in our use of non-renewable resources. ;o)

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over 4 years ago mleconge

Yeahhh...chili is what brought me back to my slow cooker. Since then, I've made potatoes any number of ways that are neither soups nor stews, but more towards the casserole end. I have seen recipes for making jams and desserts in the slow cooker, too, but have not yet had the time to try them out.

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over 4 years ago mleconge

Oh - and some of the recipes aren't actually long or slow, really, but they take up one less burner space on the stove.

Ap5

over 4 years ago ying

@AntoniaJames, I love what you said about a commitment to serving a family meal every night! That's my aim, too, although my boy is only 1.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yes, it's a great way to get to know your kids, and to stay in touch with them when they get older and more independent. We had both boys report on an article from The New York Times every evening (any article, their choice) starting from about ages 9 and 10. It makes for interesting conversation -- and interesting kids.

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over 4 years ago WuNotWoo

i still say the sweet and savory mix of the miso porridge tasted... puzzling. o_0

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I think it must be an acquired taste. Either you like it or you don't. I tried it this morning and don't plan to make it again. I did use the leftovers however to make (with flour, yeast, a bit more honey and a touch of milk) a superb loaf of bread.

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over 4 years ago WuNotWoo

porridge bread? most interesting~

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Well, I'd put oatmeal, water, honey and butter in a loaf of bread, so why not start with a bowl of this oatmeal, which has all of those ingredients? I added about 3 1/4 cups of flour, worked that in (mostly to decrease the temperature of the porridge, which I thought might kill the yeast), then sprinkled the yeast in. I needed about two tablespoons of milk, too, as the dough was a bit too dry without it. I didn't add any salt. The dough ended up supple and elastic; the loaf has a great crumb for sandwiches (i.e., somewhat dense) with a bit of texture, thanks to the steel cut oats.

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over 4 years ago KelseyTheNaptimeChef

Fun video, love the porridge "time lapse" as things magically cook overnight. I love the slow-cooker, use it all the time in the winter. It is great for tenderizing meat. Also, for winter entertaining it is great way to keep mulled cider warm throughout an entire party.

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over 4 years ago mleconge

Yay! Slow cooker! I have recently pulled out my mother's slow cooker and been experimenting more, and I can't wait to try this idea. I often skip breakfast (bad, I know) because I don't have time to make much, so this would be ideal. There are pork ribs in my crock pot right now, but I will be trying the porridge this week.