I love the steel cut oats. But hate taking the time to prepare them.
I will try the crockpot methed and toasting them - both sound great.
I will try the crockpot methed and toasting them - both sound great.
Eat Your Oatmeal
- Thread starter mark the shoeshine boy
- Start date
Why, yes. The Joe did refer to himself in third person.
Yes ... somewhere in the neighbourhood of $7,000,000,000 I understand. It was just in the news recently.
... I don't think it will be enough, BTW.
1 cup steel cut oats
1/2 cup non-fat yogurt or plain applesauce
mmmmm good
1/2 cup non-fat yogurt or plain applesauce
mmmmm good
You'll get no sympathy from me about eating oatmeal in a candy bar.
Buy a rice cooker that has "Fuzzy Logic". I bought a Zojirushi NS-ZCC10. Put in water and steel cut Oatmeal and then walk away. When it is done the cooker will beep and then switch to keep warm mode. Whatever I cook in it comes out absolutely perfect! I normally cook up to a weeks worth of oatmeal and put it in the fridge. In the morning I nuke it in the microwave. A little butter and on it and I'm happy.
Buy a rice cooker that has "Fuzzy Logic". I bought a Zojirushi NS-ZCC10. Put in water and steel cut Oatmeal and then walk away. When it is done the cooker will beep and then switch to keep warm mode. Whatever I cook in it comes out absolutely perfect! I normally cook up to a weeks worth of oatmeal and put it in the fridge. In the morning I nuke it in the microwave. A little butter and on it and I'm happy.
What is your water to oatmeal ratio?
Cooked in or on top of? And to feed how many?
(In our miserly household, 1/3 cup uncooked feeds two or three of us -- of course, I augment with diced apples (in the pot) or raw berries -- or both.)
3:1
I am so in Love with my rice cooker I bought a cook book for it. "The Ultimate Rice Cooker Cookbook". By Beth Hensperger and Julie Kaufman edition March 2003. 355 pages.
MACHINE: Medium (6-Cup) rice cooker:
Fuzzy logic only
Cycle: Porridge
Yield: Serves 3
"Old-fashioned Steel-cut Oatmeal"
1 1/4 cup steel-cut oats
3 cups cold water
Pinch of sea salt.
Cook on Porridge cycle. At the end of the cycle, the cereal will be thick and will hold on Keep Warm for 1 to 2 hours.
What is the benefit of a rice cooker? Is it kind of like a crock pot? Can you cook anything else than rice, and oatmeal in it?
A rice cooker is a "set and forget" type of appliance. The end result is no better than a skilled cook doing it the old fashioned way.
Poor guy's probably already getting up early just to shave!!
If beer lowers your cholesterol then I'm golden.
Have you tried using skim/non-fat milk?
Gentlemen.
Porridge should always be prepared with pinhead oatmeal. Not rolled oats or flattened oats. It's very small, much smaller in grain than rissoto rice and usually quite white. I don't know if this is the steel-cut type you're talking about.
Anyway, take a reasonable portion of pinhead oatmeal and pour in your rice-milk, milk/water mix or even oatmilk the night before. Add dried fruit etc. Cover and store in the fridge while you sleep. When you wake, heat in a saucepan, stirring constantly (preferably with a wooden spoon) until it starts to thicken, then add a small amount more of the liquid you prefer. Finish with honey and some more dried fuit or a drop of whisky if it's a night-time snack.
This method ensure creamy, lump-free porridge in under 2 minutes.
If you want to take some with you to work, make slightly more than a breakfast's-worth and pour the remainder into a shallow Tupperware dish. Scoop out with a bran muffin at your morning break. It'll thicken into something humous-like but if you've seasoned it well, it should be quite tasty.
For a birthday treat, use 3/4 milk 1/4 single cream as your liquid and add a vanilla pod and some cinnamon to the mix the night before, then use maple syrup at the end. I like to break up something nice, like a chocolate muffin or a croissant into the hot porridge, to give it more texture and avoid the need for toast.
Porridge should always be prepared with pinhead oatmeal. Not rolled oats or flattened oats. It's very small, much smaller in grain than rissoto rice and usually quite white. I don't know if this is the steel-cut type you're talking about.
Anyway, take a reasonable portion of pinhead oatmeal and pour in your rice-milk, milk/water mix or even oatmilk the night before. Add dried fruit etc. Cover and store in the fridge while you sleep. When you wake, heat in a saucepan, stirring constantly (preferably with a wooden spoon) until it starts to thicken, then add a small amount more of the liquid you prefer. Finish with honey and some more dried fuit or a drop of whisky if it's a night-time snack.
This method ensure creamy, lump-free porridge in under 2 minutes.
If you want to take some with you to work, make slightly more than a breakfast's-worth and pour the remainder into a shallow Tupperware dish. Scoop out with a bran muffin at your morning break. It'll thicken into something humous-like but if you've seasoned it well, it should be quite tasty.
For a birthday treat, use 3/4 milk 1/4 single cream as your liquid and add a vanilla pod and some cinnamon to the mix the night before, then use maple syrup at the end. I like to break up something nice, like a chocolate muffin or a croissant into the hot porridge, to give it more texture and avoid the need for toast.
Similar threads
