Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 Directions for cooking Traditional Oatmeal 4 cups water 1 cup Organic Steel Cut oatmeal 1. Bring water to a boil 2. Slowly stir in steel cut oats 3. When oatmeal begins to thicken ( about 5 minutes), reduce heat. Simmer uncovered for about 30 minutes ( or to desired consistency) stirring occasionally. Note: Steel cut oats are best prepared on the stove top. Microwaving Steel cut oats is not recommended. Serving suggestions: * Serve with milk, cream or a pat of butter (I use ghee butter on mine) * Add honey, maple syrup, molasses or brown sugar to sweeten * For an added treat add dried fruit, raisins, nuts or a pinch of cinnamon Note: You can cut the recipe in half for a smaller portion. I get the brand " Country Choice " (Organic Irish style Steel Cut oats) from Trader Joe's. It's very economical and of highest quality. Hope this helps you to enjoy your oats. In a message dated 5/30/2007 7:57:45 P.M. Pacific Daylight Time, vickilockwood writes: I bought steel cut oatmeal, but I don't know how to cook it. I got it from a country store. It's just in a plastic bag with no instructions. Does anyone know how long steel cut oats has to cook to be done? Any other hints re: how to make it good? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 Hi All: I bought steel cut oatmeal, but I don't know how to cook it. I got it from a country store. It's just in a plastic bag with no instructions. Does anyone know how long steel cut oats has to cook to be done? Any other hints re: how to make it good? Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2007 Report Share Posted May 31, 2007 Did you want to make porridge? If so I find it nicest to soak in cold water overnight, simmer in the morning with water until nice and thick and soft and then add enough salt to enhance the flavour, serve with honey and cream of butter and cream after resting in the saucepan for 5 minutes. Often the proportion is 2 cups of water to 1 cup of oats - if it becomes too thick add more water or milk. If you wanted to make granola thats a different story altogether! jane - " Vicki Lockwood " <vickilockwood Thursday, May 31, 2007 11:24 AM steel cut oats > Hi All: > I bought steel cut oatmeal, but I don't know how to cook it. I got it from > a country store. It's just in a plastic bag with no instructions. Does > anyone know how long steel cut oats has to cook to be done? Any other > hints re: how to make it good? > Vicki > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 My grandparents were from Scotland. I grew up eating the traditional Thanksgiving dinner with Oatmeal stuffing made with Olgive Oats. Olgive stopped making them years ago and while going through oatmeal stuffing withdrawal, we discovered steel cut oats. They are the closest thing we ever found to Olgive's product so we started using them. Mind you, oatmeal stuffing is an acquired taste and I swear you have to have Scots blood in you to like it but here's how we use them. There are no real proportions, you have to wing it, but that's not hard to do. For stuffing: steel cut oats (usually a cup+ or so) butter, crisco or a combo of both, your choice (a half or full stick depending how your cholesterol is) chopped onion Cook the onion in the butter/crisco until it is clear. Add the steel cut oats and make sure they are all moistened. Stuff bird. Cook. I particularly like this with gravy but that's not very healthy, is it? <cough> Word of advice on eating: CHEW THEM. If you let them slip down without chewing very completely you will not be fit company later in the evening due to gassy eruptions from your nether regions. The other way we cook it sometimes is to prepare them as above, put the mix into a cheesecloth bag and boil it in chicken broth. You have to watch this carefully because they will absorb LOTS of the broth and burn if you don't stay there and watch. Taste-wise, it is almost the same as being in the bird. Giselle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 I love the texture and taste of steel-cut oats after soaking several hours or overnight in my homemade kefir or the whey from making kefir cheese. I can cut the time in half to cook, and usually just add my molasses or maple syrup and whatever fruit and nuts I have available, flaxseed oil or ghee or butter, and sea salt... If it is too thick, I can add a little coconut milk or kefir or yogurt, or just water. This is such a hearty meal, I often have it for early supper. I never get tired of it in the winter. Norma Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2007 Report Share Posted June 2, 2007 Thanks for this info Giselle. Can one just use chicken broth instead of water and boil the oats at a slow boil? And does coating them with fat first make a big difference - now that I have writen that, I remember that it does. Your ancesters were very smart. One of the problems with grains is digesting them - and eating fat first or at the same time is one the ways to aid digestion. I was just reading about and haven't had time to post the article yet. blessings Shan Re: Steel Cut Oats Posted by: " Volfie " volfie piperlvr Fri Jun 1, 2007 10:33 am (PST) For stuffing: steel cut oats (usually a cup+ or so) butter, crisco or a combo of both, your choice (a half or full stick depending how your cholesterol is) chopped onion Quote Link to comment Share on other sites More sharing options...
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