New answers tagged oats
Bob's Red Mill makes quick cook steel cut oats. According to them, they're just cut smaller. Quick Cooking Steel Cut Oats are simply whole oat groats that have been cut into neat little pieces on a specialized rotary granulator mill. We use high protein, whole grain oats that have been lightly toasted to create our hearty steel cut oats. Also known as ...
I usually cook oats in water, not milk. Perhaps you could use half milk, half water to avoid the burning? And lower the heat; it's time that softens the oats, not heat.
Steel cut oats take much longer to cook, and because of all the starch and sugar the only way to avoid burning on the bottom is to either stir constantly at a higher heat or to reduce the heat to very low and cook them very slowly. You can dramatically reduce the cooking time by soaking the oats overnight. When cooking oats of any kind much of the cooking ...
You might find that adding the oats before heating the milk helps, and heating gently. But a lot of stirring is needed. Traditional Scottish recipes I've seen call for nonstop stirring. Even a little water added to your milk also helps. If they start to thicken too much before they're fully cooked, a dash of cold water stirred in will help.
There are three factors when cooking oats or similar like cooked pudding or flan: Stirring You have to be fairly diligent because if you do not stir constantly or at least in quite short intervals, the starchy mix near the bottom will stick. You need to "scrape" the entire bottom, not forgetting the outer areas or some streaks in the middle. This is ...
I prefer steaming the oats in a bowl in the top of a pot with boiling water below and a lid on it. No stirring, no boiling over. You would put oats and milk in a bowl, place on a rack in a steamer/large covered pot, and boil the water in the pot. I don't recall ever getting a burnt layer before I tried this, but I cook them in water and add ...
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