Home Cooking

Burnt Steel Cut Oats and Slow Cooker


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Home Cooking

Burnt Steel Cut Oats and Slow Cooker

Hank | | Oct 31, 2005 07:32 AM

After cooking steel cut oats using the stovetop method for the past month, temptation gave in yesterday as I walked through the hardware store. I picked up a $15 1.5 QT Rival Crock Pot (slow cooker). It has no temperature selector but the information provided says the temperature is equivalent to the “low” setting on models equipped with a selector.

So, last night at 10pm I put 1/2 of oats, 1 cup of water, 1 cup of skim milk, a little Splenda and some vanilla extract in the slow cooker and went to bed.

9 hours later I awoke and found a very thick burnt layer (a crust, if you will) around the perimeter of the pot. What wasn’t burnt was edible (and tasted pretty good too), but that burnt crust is THICK. The stone insert is soaking in the sink right now.

So, for those of you who use the slow cooker method of preparing steel-cut oats, is there any way to prevent this burning? I’m inclined to return to the stovetop method rather than have to deal with that burnt crust everyday.