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15

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

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'...


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 ...


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

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 ...


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

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

The point of overnight oats is to allow the oats time to hydrate slowly at a cool temperature, rather than cooking them in water. So it's best to have them well-mixed with the liquid they'll be absorbing. If you put them in (sufficiently thick) layers, it's likely that some of the oats will be less hydrated than others.


7

Soap is effectively a base (eg baking soda) reacted with a fat (eg oil). Also, heating baking soda can cause it to convert into sodium carbonate, which is a much stronger base. I would suspect you're on the mark with suspecting the baking soda. The recipe calls for only a quarter of a teaspoon, so it would be very easy too add too much.


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

Simply add a handful of raisins and it will not boil over. Have no idea why but it works.


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

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 ...


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.


5

This is a situation similar to what consumers with food allergies face - the critical substance is not in the food items per se, but cross-contamination may be a problem. Oats are gluten-free1, but during processing and packaging, residue of e.g. wheat may get mixed in with the oat. While this is probably minimal and not a problem for consumers who avoid ...


5

The main enzymes found in milk are: alkaline phosphatase, lactoperoxidase, lysozyme, lipase, proteinase, cathepsin D. (Jimenez-Flores, 2013). These enzymes appear in very low concentrations in pasteurized milk. Most of them have to do with protein digestion for the calf (to make proteins in the milk itself more accessible to the calf) and some antibacterial ...


4

Adequate room for expansion is important. For oatmeal I don't bother to do anything special, just know how long I can set the microwave for without getting a volcano in the bowl, and set it there, or watch it carefully (and shut it off) if going longer - it's only a couple of minutes. Portion size needs to be consistent so that time is consistent, or you ...


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

Contrary to what most people believe, it is not necessary to cook oats. There is a type of oatmeal called "overnight oats" in which the oats are stored with milk and other fruits and spices for at least 8 hours and up to 2-3 days in the fridge. The oats will soften overnight and have a nice texture the next morning. The main difference would be the fact ...


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 ...


4

There are 2 main points that will affect the thickness of your porridge : The oatmeal/milk (or water) ratio The temperature reached by the oatmeal. Litterature says the oat starch gelatinization (that gives said thickness) happens at around 80°C. From experience, higher is better (probably because heating isn't homogenous in a micro wave, and you'll need ...


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