Can't remember who, in the other thread, offered the "bring it to a boil, remove from heat, cover, and let stand" method, but I used that method last night after supper. I believe I'll be doing it that way in the future. I used 3 c water and 1 c milk for 1 c cut oats.
This morning, I threw a handful of dried cherries and a poured a little fat free half and half on it before nuking to heat. After heating, I sprinkled some Butter Buds and brown sugar on top.
Tasty. Filling. Thanks to all for the pleasant conversations. -- http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)
Can't remember who, in the other thread, offered the "bring it to a boil, remove from heat, cover, and let stand" method, but I used that method last night after supper. I believe I'll be doing it that way in the future. I used 3 c water and 1 c milk for 1 c cut oats.
This morning, I threw a handful of dried cherries and a poured a little fat free half and half on it before nuking to heat. After heating, I sprinkled some Butter Buds and brown sugar on top.
Tasty. Filling. Thanks to all for the pleasant conversations. -- http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)
Melba,
That was me who suggested the method. But I recommend reversing the amount of water and milk. Go with 3 cups of milk and one of water. The milk isn't absorbed as much so it stays wetter and has a creamier taste. YMMV of course.
Have to admit, McCann's is on the pricey side, but a little does go a long way. Great stuff and I find it hard to go back to rolled oats. I need to try the vinegar trick next.
in the future. I used 3 c water and 1 c milk for 1 c cut oats.
Quoted message said:
Melba,
That was me who suggested the method. But I recommend reversing the amount of water and milk. Go with 3 cups of milk and one of water. The milk isn't absorbed as much so it stays wetter and has a creamier taste. YMMV of course.
Glad you liked it.
Ken
Thanks, Ken. I'm sorry I didn't refer to my source by name -- I'd intended to but deleted the post and was too lazy to dig for proper attribution. MMDV (my mileage DID vary) -- I'm glad it is the way it is. AND I appreciate your research, however done, about the absorption, etc.
And when I'm done with this gold-plated tin of oats, I'll buy from the bulk bin in my co-op. Should my open tin be refrigerated? -Barb -- http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)
Have to admit, McCann's is on the pricey side, but a little does go a long way. Great stuff and I find it hard to go back to rolled oats. I need to try the vinegar trick next.
I can buy generic steel-cut in bulk at my co-op and will when the tin is empty. It was a total lack of familiarity (OK, it was the fact that the bulk was empty) and the coupon that put me to the McCann's. :-) -- http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)
in the future. I used 3 c water and 1 c milk for 1 c cut oats.
Quoted message said:
Melba,
That was me who suggested the method. But I recommend reversing the amount of water and milk. Go with 3 cups of milk and one of water. The milk isn't absorbed as much so it stays wetter and has a creamier taste. YMMV of course.
Glad you liked it.
Ken
Thanks, Ken. I'm sorry I didn't refer to my source by name -- I'd intended to but deleted the post and was too lazy to dig for proper attribution. MMDV (my mileage DID vary) -- I'm glad it is the way it is. AND I appreciate your research, however done, about the absorption, etc.
And when I'm done with this gold-plated tin of oats, I'll buy from the bulk bin in my co-op. Should my open tin be refrigerated? -Barb
So, do you refrigerate this overnight or just leave the milk out all night? Does it taste sour or off at all?
Thanks, Ken. I'm sorry I didn't refer to my source by name -- I'd intended to but deleted the post and was too lazy to dig for proper attribution. MMDV (my mileage DID vary) -- I'm glad it is the way it is. AND I appreciate your research, however done, about the absorption, etc.
Barb,
I don't care if you attribute it to me or not. And as far as the MMVD, that's why they make chocolate and vanilla. Glad you liked it.
Quoted message said:
Quoted message said:
Should my open tin be refrigerated?
-Barb
I've never refrigerated mine. I guess it could go rancid just like a whole grain flour could, but it's never happened to me.
So, do you refrigerate this overnight or just leave the milk out all night? Does it taste sour or off at all?
marcella
Marcella,
I make mine with mostly milk, and I make several breakfasts at once, so I refrigerate it once it's cooled. But there has been a time or two I've forgotten and there wasn't a problem when I found it the next morning. I use milk from the fridge, then boil it, and it sits in my house at night without the heat on. This probably wouldn't pass muster in a commercial kitchen, but I won't die from it at my own home.
So, do you refrigerate this overnight or just leave the milk out all night? Does it taste sour or off at all?
marcella
Marcella,
I make mine with mostly milk, and I make several breakfasts at once, so I refrigerate it once it's cooled. But there has been a time or two I've forgotten and there wasn't a problem when I found it the next morning. I use milk from the fridge, then boil it, and it sits in my house at night without the heat on. This probably wouldn't pass muster in a commercial kitchen, but I won't die from it at my own home.
I make mine with mostly milk, and I make several breakfasts at once, so I refrigerate it once it's cooled. But there has been a time or two I've forgotten and there wasn't a problem when I found it the next morning. I use milk from the fridge, then boil it, and it sits in my house at night without the heat on. This probably wouldn't pass muster in a commercial kitchen, but I won't die from it at my own home.
>in the future. I used 3 c water and 1 c milk for 1 c cut oats.
Quoted message said:
Melba,
That was me who suggested the method. But I recommend reversing the amount of water and milk. Go with 3 cups of milk and one of water. The milk isn't absorbed as much so it stays wetter and has a creamier taste. YMMV of course.
Glad you liked it.
Ken
Thanks, Ken. I'm sorry I didn't refer to my source by name -- I'd intended to but deleted the post and was too lazy to dig for proper attribution. MMDV (my mileage DID vary) -- I'm glad it is the way it is. AND I appreciate your research, however done, about the absorption, etc.
And when I'm done with this gold-plated tin of oats, I'll buy from the bulk bin in my co-op. Should my open tin be refrigerated? -Barb
So, do you refrigerate this overnight or just leave the milk out all night? Does it taste sour or off at all?
marcella
I make it with just water and leave it out overnight. I cook it in the morning (cooks in just a minute or two) and then store the extra in the fridge for breakfast tomorrow and the next day. It thickens quite the second day. I usually add a little bit of half-n-half when I warm up a bowl of it.
I think you could leave it sitting out with milk overnight and it would be OK; the milk is heated to a boil, and then covered. But if you are squeemish about it, use 1 cup of oats and 3 cups of water, then add a cup of milk the next morning before you cook it.
