Steel Cut Oats

On Fri 08 Jul 2005 07:42:49p, Jean B. wrote in rec.food.cooking:

Quoted message said:

Okay, I did the deed. Should I just try them plain the first time? Is
the texture less desirable if one uses the soaking method?

I don't see much difference, since cooking them without soaking is slow and
long. The idea, in either case, is to achieve a nice creamy texture.

You might start with a bit of butter, a sprinkle of salt, and a scattering of
raisins or brown sugar.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Jean B. said:

Okay, I did the deed.

Was it good for you? ;-)

Quoted message said:

Should I just try them plain the first time? Is the texture less
desirable if one uses the soaking method?

I think it's more crucial to *toast* the oats before cooking them, whether
you choose to soak them or not. I like to follow the Good Eats recipe, which
starts off by pan-toasting the oats:

Steel-cut oats

1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to
toast. Add the boiling water and reduce heat to a simmer. Keep at a low
simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to
combine and cook for an additional 10 minutes. Spoon into a serving bowl and
top with remaining buttermilk, brown sugar, and cinnamon.

You can also toast the oats in sheet pans in the oven; here's a description
for how to do that (from www.netrition.com/mccanns_oats_page.html):

Pre-Toast - Place the steel-cut oats in a preheated 300 degree oven for
approximately 20 minutes. Return the oats to a tightly covered container,
storing in a cool place.

Bob

Bob said:

I think it's more crucial to *toast* the oats before cooking them, whether
you choose to soak them or not. I like to follow the Good Eats recipe, which
starts off by pan-toasting the oats:

Steel-cut oats

1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to
toast. Add the boiling water and reduce heat to a simmer. Keep at a low
simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to
combine and cook for an additional 10 minutes. Spoon into a serving bowl and
top with remaining buttermilk, brown sugar, and cinnamon.

You can also toast the oats in sheet pans in the oven; here's a description
for how to do that (from www.netrition.com/mccanns_oats_page.html):

Pre-Toast - Place the steel-cut oats in a preheated 300 degree oven for
approximately 20 minutes. Return the oats to a tightly covered container,
storing in a cool place.

Bob

Yeah. Well, I just cooked and consumed the oats, before I saw this. I
ended up adding brown sugar, butter, Craisins, and salt (partly because
of Wayne's post but also because that is the way I used to eat Cream of
Wheat--well, that was with raisins, since it was before the day of
Craisins). I then went to McCann's site and saw mention of toasting,
which seemed like a good idea, since they are still rather bland. Also,
I might like the oats prepared more like they do it in the savory dishes
because the results look less glutinous. I will say they were edible,
had a much better texture than the Quaker stuff, which turned me off of
oatmeal for about 40 years, and are worth experimenting with. I am
thinking, too, that one might be able to fry the leftovers--oatmeal mush!

--
Jean B.

"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

I think it's more crucial to *toast* the oats before cooking them, whether
you choose to soak them or not. I like to follow the Good Eats recipe,
which
starts off by pan-toasting the oats:

Steel-cut oats

1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon

Yep, this was the recipe which turned me onto steel-cut oats also.

It's best with the buttermilk, but still very good with just a full cup of
milk -- and any kind of milk will do, I think. (I suspect that, as long as
you keep the 1:4 oats:liquid ratio, pretty much anything goes.)

Any ideas for alternative toppings / mixins? I quite like a couple of dried
pineapple rings (from the bulk bins at Whole Foods, same as the oatmeal) cut
into small chunks and stirred in.

James

James Kew wrote about steel-cut oats:

Quoted message said:

Any ideas for alternative toppings / mixins? I quite like a couple of
dried pineapple rings (from the bulk bins at Whole Foods, same as the
oatmeal) cut into small chunks and stirred in.

Apples, cinnamon, honey, and walnuts (raisins optional)

Peaches and nutmeg

Strawberries, either with vanilla sugar or brown sugar

Mango and coconut milk

Pineapple, bananas, and macadamia nuts

Mandarin orange sections

Bob

James Kew said:

Any ideas for alternative toppings

Wheat germ is great and honey wheat germ is even better.

Bob said:

Apples, cinnamon, honey, and walnuts (raisins optional)

Peaches and nutmeg

Strawberries, either with vanilla sugar or brown sugar

Mango and coconut milk

Pineapple, bananas, and macadamia nuts

Mandarin orange sections

Bob

OMG! Some of those ideas sound so good! It's about to be hot
out, but as soon as it cools down...

--
Jean B.

Jean B. said:

OMG! Some of those ideas sound so good! It's about to be hot
out, but as soon as it cools down...

A treat I learned from dairy farming relatives many years ago:

A generous scoop of frozen custard (or ice cream).

Some adults have had a problem with the concept, but every kid I've
served it to got it immediately. Ice cream for breakfast.

mike said:

Jean B. said:

OMG! Some of those ideas sound so good! It's about to be hot
out, but as soon as it cools down...

A treat I learned from dairy farming relatives many years ago:

A generous scoop of frozen custard (or ice cream).

Some adults have had a problem with the concept, but every kid I've
served it to got it immediately. Ice cream for breakfast.

That sounds too good. Hmmm. I may have to have SC oats for
breakfast again tomorrow. How 'bout cinnamon ice cream?

You might like my special treat: ice cream in coffee....

--
Jean B.

mike said:

A treat I learned from dairy farming relatives many years ago:

A generous scoop of frozen custard (or ice cream).

Some adults have had a problem with the concept, but every kid I've
served it to got it immediately. Ice cream for breakfast.

Hey, Mike, this is where your comment led me:

Jean B’s Apple-Pie-Flavored Steel-Cut Oats

I was so traumatized by being forced to eat the usual oatmeal
way back about 40 years ago that it took me until 2005 to try
steel-cut oats. Someone then suggested the decadent idea of
serving them with ice cream. That led me to think it would be
nice to make steel-cut oats taste like apple pie. A couple of
experiments later, I came up with this. Note it is highly
flavored, which is how I like it.

2 fl. oz. freshly squeezed lemon juice
6 fl. oz. water
1/4 c steel-cut oats (I used McCann’s)
2 heaping Tbsps finely diced dried apple
1/4 tsp cinnamon
1/8 tsp nutmeg
a couple of dashes salt
slightly heaping 2 Tbsps light brown sugar (I really like Hain’s)
pecan or walnut pieces
ice cream, if desired

Bring the lemon juice and water to a boil in a small pot.
Remove from heat. Add the oats and the apple. Cover and let
stand overnight.
The next morning, add the spices and the salt. Cover.
Bring to a boil over fairly low heat. Cook over low heat,
stirring occasionally for approximately 10-11 minutes or until
liquid is thickened. (This seems to take a minute or two
longer than it does when using plain water.) Remove from heat
and add brown sugar and nuts. Serve with a bit of ice cream
if desired. RFC

Thanks for the suggestion--and the inspiration.

--
Jean B.

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

mike said:

A treat I learned from dairy farming relatives many years ago:

A generous scoop of frozen custard (or ice cream). Some adults have had
a problem with the concept, but every kid I've
served it to got it immediately. Ice cream for breakfast.

Hey, Mike, this is where your comment led me:

Jean B’s Apple-Pie-Flavored Steel-Cut Oats

This sounds SO good-definitely saved to try!

Lynne A
[email hidden]

LynneA said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

mike said:

A treat I learned from dairy farming relatives many years ago:

A generous scoop of frozen custard (or ice cream). Some adults have had
a problem with the concept, but every kid I've
served it to got it immediately. Ice cream for breakfast.

Hey, Mike, this is where your comment led me:

Jean B’s Apple-Pie-Flavored Steel-Cut Oats

This sounds SO good-definitely saved to try!

Lynne A
[email hidden]

Now I am thinking of a blueberry version. :-) I will blame
it all on Mike. :-)

--
Jean B.

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Now I am thinking of a blueberry version. :-) I will blame it all on
Mike. :-)

--
Jean B.

LOL! Do let me know how it goes, I looooove blueberries!

Lynne A
[email hidden]

LynneA said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Now I am thinking of a blueberry version. :-) I will blame it all on
Mike. :-)

--
Jean B.

LOL! Do let me know how it goes, I looooove blueberries!

Lynne A
[email hidden]

I keep forgetting to get the blueberry juice. I imagine this
will LOOK pretty bad though. LOL!

--
Jean B.

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

LynneA wrote:

Quoted message said:

Quoted message said:

LOL! Do let me know how it goes, I looooove blueberries!

Lynne A
[email hidden]

I keep forgetting to get the blueberry juice. I imagine this will LOOK
pretty bad though. LOL!

--
Jean B.

Look, schmook! Ain't how it LOOKS, it's how it TASTES, and I'll bet it
tastes divine!<GGG>

Lynne A
[email hidden]

LynneA said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

LynneA wrote:

Quoted message said:

Quoted message said:

LOL! Do let me know how it goes, I looooove blueberries!

Lynne A
[email hidden]

I keep forgetting to get the blueberry juice. I imagine this will LOOK
pretty bad though. LOL!

--
Jean B.

Look, schmook! Ain't how it LOOKS, it's how it TASTES, and I'll bet it
tastes divine!<GGG>

Lynne A
[email hidden]

I'll put the juice on my list right now!

--
Jean B.

LynneA said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

LynneA wrote:

Quoted message said:

Quoted message said:

LOL! Do let me know how it goes, I looooove blueberries!

Lynne A
[email hidden]

I keep forgetting to get the blueberry juice. I imagine this will LOOK
pretty bad though. LOL!

--
Jean B.

Look, schmook! Ain't how it LOOKS, it's how it TASTES, and I'll bet it
tastes divine!<GGG>

Lynne A
[email hidden]

Okay, I just finished my first pass at a blueberry-pie
version. I had my doubts, but it was pretty tasty. I
couldn't find any small containers of straight blueberry juice
and ended up using Wyman's Wild Blueberry-Cranberry juice.
Those containers are 8.5 oz, so I got to drink a tad too, and
it was tarter than I had anticipated. Hence, I thought the
lemon juice might have been a bad idea--and I also scrapped
the idea of adding some chopped fresh cranberries. It turns
out I could have added them--but then I like things pretty
[censored] and not cloyingly sweet. Anyhoo, here is what I did.

1 Tbsp freshly squeezed lemon juice
the aforementioned juice to fill the rest of the 1 cup measure
(7.5 oz)
1/4 c steel-cut oats
heaping 2 Tbsps dried blueberries (the ones I used were NOT
freeze-dried; they were rather like currants in size and texture
dash salt
1/4 tsp cinnamon
1/16 tsp nutmeg
1 1/2-2 Tbsp white sugar (I was gonna try Splenda but decided
to do it with sugar this time since most folks here would use
that)
ca 1 tbsp sliced almonds, crumbled (I need those for more
texture; they should NOT be toasted since you don't really
want that flavor here)
ca 1 1/2 tbsps dried cranberries (I used Craisins)

So you do the usual: bring the juices to a boil, plop in the
oats and the blueberries, cover and let stand overnight. The
next morning, add the salt and spices. Cover, bring to a boil
over failry low heat, and cook, stirring occasionally, until
the oats reach the desired consistency. This time they took
about 15 minutes. (Either the juices are retarding the
process, or this time the fact that I brought this to a boil
more rapidly had an effect.) Stir in the remaining
ingredients. Serve with or without a tad of vanilla ice
cream. Vanilla soy (or regular) milk might be nice if you are
into that.

I dunno whether I will leave this as is or whether I will try
using lemon zest instead of the juice and adding some chopped
fresh (well, frozen now) cranberries. I am curious about the
possible effect of the lemon juice on the cooking process and
may try this just to see whether it makes a difference.

BTW, I realized that in addition to Mike's comment re ice
cream, there was another thought behind these
experiments--that the mucilage reminded me of pie filling....

I'm gonna ponder this some more. I just had a thought about
pecan pie, but that would be too decadent, wouldn't it????

PS This looked better than I thought. Pretty blue--not gray.

--
Jean B.

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Okay, I just finished my first pass at a blueberry-pie version. I had my
doubts, but it was pretty tasty. I couldn't find any small containers of
straight blueberry juice and ended up using Wyman's Wild
Blueberry-Cranberry juice. Those containers are 8.5 oz, so I got to drink
a tad too, and it was tarter than I had anticipated. Hence, I thought the
lemon juice might have been a bad idea--and I also scrapped the idea of
adding some chopped fresh cranberries. It turns out I could have added
them--but then I like things pretty [censored] and not cloyingly sweet. Anyhoo,
here is what I did.

Sounds good! Do you get the blueberry juice from the healthfood store?
I've not seen it locally, I'll have to hunt some down.

Lynne A
[email hidden]

LynneA said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Okay, I just finished my first pass at a blueberry-pie version. I had my
doubts, but it was pretty tasty. I couldn't find any small containers of
straight blueberry juice and ended up using Wyman's Wild
Blueberry-Cranberry juice. Those containers are 8.5 oz, so I got to drink
a tad too, and it was tarter than I had anticipated. Hence, I thought the
lemon juice might have been a bad idea--and I also scrapped the idea of
adding some chopped fresh cranberries. It turns out I could have added
them--but then I like things pretty [censored] and not cloyingly sweet. Anyhoo,
here is what I did.

Sounds good! Do you get the blueberry juice from the healthfood store?
I've not seen it locally, I'll have to hunt some down.

Lynne A
[email hidden]

Yes, it was from Whole Foods. Three little juice boxes. My
first gingerbread flavor was not great. I think instead of
trying the next iteration of that, I will see if I can do a
pecan pie version. I couldn't believe I told my daughter that
I missed my oats today. (I am having them every other day
right now.) I really loathed the Quaker stuff... (except for
baking).

--
Jean B.