stripped: (Default)
[personal profile] stripped posting in [community profile] cooking
In the interest of drumming up activity (hi, I'm [personal profile] stripped and I just joined recently) AND hopefully finding out something useful...

I have steel cut oats. They are AMAZING for breakfast. But. So far I've managed to make a horrid mess of my microwave every time I try to cook them. I figured out a good ratio of water to oats, and I have an idea how long they take, but I'd love hints on how to make them without the water boiling over my bowl. OR a good bowl to get for making hot grain cereals in the microwave (my oatmeal bowl is tall enough for instant oatmeal, but not for the chewier grains that take longer to cook).

I learned today that a rice cooker is right out; it was an absolute horror story.

I've heard I can do it in the crockpot overnight; has anyone tried this?

(no subject)

Date: 2010-04-28 01:51 am (UTC)
redbird: closeup of me drinking tea (Default)
From: [personal profile] redbird
My girlfriend's trick for microwaved porridge is to make a big pot of steel-cut oats on the stove when she has the time, eat some and put the rest in the refrigerator in single-serving portions. At breakfast time, one of those goes in the microwave to reheat for a minute or so, with a bit of soy milk (if you eat dairy, cow's milk would work fine, and if you like neither, water should).

(no subject)

Date: 2010-05-07 10:25 pm (UTC)
naughty: (House: oh you guys)
From: [personal profile] naughty
I honestly have no idea how steel cut oats differ from regular oats, but I only use quick oats for porridge. I also only use milk when making them (sometimes tossing in sugar/honey and sultanas), because I think it tastes better. When my mother would make porridge for the family, she'd use a large microwave safe mixing bowl, so maybe you could try looking at something like that.

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