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14

You could use a mortar and pestle, if you have a good (and large) one - though it would take a lot of time and grinding to make it work, and probably small batches to fit your mortar and pestle size, it is doable, especially if this is a one-time use. you would probably not want to do this often, though. You might try a blender, it's very similar to a food ...


11

Flour and cornmeal are well known to clump when added cold to boiling water. Such clumps arise when starch molecules unball and forming a mesh that traps other starch molecules, preventing them from hydrolysing in the same way. Hence lumpy gravy and sauces. For oatmeal I've observed similar clumping behaviour, but not to the same extent. Anyway I suspect ...


10

A bigger container is definitely the 'instant' solution. I've never hear of fruit preventing overflow. I'd guess the theory there is that it has something to do with the fruit interfering with the bubble to prevent them from forming...but I'd doubt it without A LOT of fruit. Generally I've done two methods: Reduce the power and increase the cooking time. ...


10

For my daughters, I usually have a speedy porridge process that goes like this: Oats, sugar and water to cover (we don't use milk, but it would be the same) in the bowl. About 3 minutes in the microwave, just to boiling point. This makes a fairly thick porridge, which is stirred for a minute to let steam out. Drop an ice cube into the bowl and stir until it'...


9

We often use a coffee grinder to make almond flour for my son who is on a very restricted diet. We use a simple 19.99 blade grinder rather than a burr grinder. We've also used it to create powdered sugar from Xylitol and from ordinary cane sugar, and tapioca starch from tapioca pearls. Good luck!


8

Almond milk, rice milk, soy milk, coconut milk (but not the kind from the can, something like So Delicious or Silk brand sells), hemp milk, oat milk, or many other nut or grain based milks will work.


7

Yes, you can entirely replace water with milk. The main thing to be aware of is how prone it is to boiling over. Milk will eagerly do that on its own, and starchy water will too, so the combination has to be cooked on very low heat to avoid making a huge mess. (I think this is why the original recipe starts with water: less time with potential for boiling ...


7

Yes, this is possible. From my childhood experience, oats were always cooked in milk, never in water. I can't tell you specifics of how to do it, because it was my mother and grandmothers who made them. But based on the behavior of other grains cooked in milk, from complete kernels to flours, I don't think that you need to make any changes as compared to ...


7

Looking at the recipe, it appears to be just a basic porridge. So no, I wouldn't say that's unique to Indian Cuisine; wikipedia suggests it's "traditional and common in English-speaking countries, Nordic countries, and Germany". This is specifically rolled-oat porridge: "Rolled oat porridge is common in England, Australia, New Zealand, North America and ...


7

Soaking oats in milk overnight makes for very good porridge, with little effort in the morning as you just have to heat it through. So you're very close to something standard. The golden syrup and fruit won't come to any harm from being soaked then heated, though you could equally stir them, or just the fruit, in at the end. The only thing needing a bit ...


6

Another option is to pre-cut the bars, before baking. You will still need to cut after, but the ingredients will have been cut through, making it easier and far less likely to crumble.


6

Oats Oats are among the many cereal grains consumed. Oats are very popular in the health food movement because of their high nutritional value, and they have been used in breakfast porridge for centuries for much the same reason. Oats have a nutty flavour that is an excellent supplement to bread and other foods. Oats are high in protein, calcium, fiber, ...


6

Ironically, one of the many milk alternatives for lactose intolerant people is "oat milk", which is made by soaking oats in water, and retaining the resulting liquor. Many traditional porridge / oatmeal recipes are made with just oats and water. Oats themselves have a somewhat "creamy" flavour, and remember your lactose-intolerant residents will not have a ...


6

A stove would be the traditional method for making oats and it doesn't require a microwave. It takes longer than the microwave but it works just fine, if not better (but this will vary by personal preference). Add milk to a small pot, bring it to simmer, add oats to the pot, cook for recommended amount of time depending on the type of oats you're using (see ...


6

Your oat bread is a quick bread recipe. Keep in mind that advice for quick breads is going to be very different than advice for yeast risen / glutinous breads. In quick breads, the structure of the loaf is provided by egg protein and the moisture is mostly provided by fat. Your recipe uses only egg whites which, as J K commented, have a drying effect on ...


6

My experience is that for making porridge (various methods, sometimes soaked but not always) or granola, or for baking (flapjack/oat bars, crumble topping), all rolled oats are equivalent. I usually buy the cheapest (bottom shelf, boring packaging in UK supermarkets) but occasionally have to get more expensive ones. One thing occurred to me that might ...


5

If you want to save time in the morning, you can do so by doing it overnight and avoiding cooking all together. Combine it cold and leave in the fridge. Obviously, you can also elaborate on that for more interesting results.


5

Pasta relies on gluten development for its strength and structure. Only wheat and its close relatives have the necessary precursor proteins, glutenin and gliadin, from which gluten is formed. You simply will not be able to make pasta from 100% oat flour using a recipe designed for wheat flour, as oats do not contain gluten (well, technically, its ...


5

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 ...


5

I'm not sure what you means by dust exactly but stems are definitely a sign of less sophisticated processing and quality control. You should rarely, if ever get a stem. As for dust its very hard to say as it could just be oat dust produced when oats rub together during transport. If one brand consistently has more dust in the bag than the other then it could ...


5

Weigh the contents of one packet. Check the packet instructions to see how much liquid to add. That's your ratio, very precisely. You can then apply that ratio to any measurement.


4

I guarantee that no US grocery store refers to barley as oats or vise versa. They are unrelated, except that they are both grains.


4

My strategy: 1. Cook in microwave Cook porridge in microwave as per packet instructions (quick oats are obviously quicker). 2. Add cooling ingredients Add the right amount of cooling ingredients. I typically add a splash of extra milk and a few frozen berries. Around 10 frozen blueberries for a good serve of porridge adds a few extra vitamins, more ...


4

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 ...


4

Honey is hygroscopic - meaning it has the ability to absorb water. Even if you covered your porridge after adding the honey, there's still enough moisture in the container for the honey to absorb. You don't say whether your honey is from a local beekeeper or heat-treated store honey. The more honey is heated, the more natural enzymes found in honey are ...


4

No. It's just for taste. Moderate amounts of salt taste nice to people especially if we are accustomed to it in our food. Salt tends to enhance the flavor of sweet foods as well. Recipes for cakes, cookies & other desserts often include a little pinch of salt, but you can always omit it if you would rather minimize your intake of sodium. From what I ...


4

You don't even need to cook them, let alone soak them. They form the bulk of most mueslis, to be eaten raw. However, if you're going to be making porridge... The basic recipe has as many variations as there are people who cook it, but take any or all of Water Milk Salt Sugar [or honey or anything sweet] Oats Use approx 300ml liquid to 50g oats per person ...


4

Rolled uncooked groats will shatter. You can get uncooked, unrolled oats though. Food coops and organic grocery stores/coops have them. $1.49 a pound is a good price. You want hulled oat groats, as it takes considerable technology to get the hulls off. Sold in bulk, or one pound bags. You can get 50Lb bags online. They'll last a year or more.It takes about 2 ...


4

There are several ingredients and procedures that work together to determine the structure and texture of a cookie. At the end of this recipe on ChefSteps, there is a very detailed explanation. I am sure it is possible to make a savory version, you are just going to have to be creative in your approach. If you search their site, they also have tips for ...


3

(Disregard previous version: I did not notice this recipe had no wheat flour.) This recipe gets all of its structure from oats. Instant oats are pre-hydrolized, so that they cook faster. Regular oats are just the natural oat, perhaps cut, and rolled flat. They need more moisture and time to hydrolize. The recipe will probably work, perhaps with a ...


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