While most sous vide recipes work best in vacuum seal bags, there are some that are better suited to cooking in canning jars. Desserts -- like cake or pudding -- are prime examples, but anything that uses lots of liquid can go in a jar. Here's a step-by-step guide to cooking grains (like rice, oats, and quinoa) in your precision cooker -- from the dried grain to the tender, perfectly cooked result.You can experiment with other grains and water levels as you'd like, just be sure to keep the total volume of the mixture no more than 1 1/2 cups. This recipe easily scales up -- use one pint jar for every 1/2 cup whole grain.
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.