[quote]swivel wrote:
CC wrote:
swivel wrote:
Swiv, a couple of questions. I’ve tried “drinking my oats” in the past with limited success. Do you cook them after overnight soaking, or do you just chug them cold? And what is the ratio of water to oats you use when soaking?
Whenever I tried doing this in the past the oats wouldn’t come out from the bottom of the glass. I figured the answer was to just add more water; all that did was give me more water to drink with oats still stuck to the bottom of the glass.
sounds like you’re overcooking somehow…
there’s a sweet spot you need to find inbetween after they’re no longer crunchy and before they’ve become water logged sponges. at this point the texture is like barley soup and they still have some snap if you bite them. the water is milky and the oats sort of float in it. it definitely flows.
here’s exactly what i do:
1 serving:
1/4 cup mccann’s steel cut oats
1 & 2/3 cups water
1/8 tsp coarse sea salt
add salt to water.
boil water.
add oats and give a good stir.
cover and put on smallest burner, lowest flame for 25 minutes.
remove from heat and cool.
you just need to experiment and find the sweet spot for the stove and pans you are using. i recommend a cast iron sauce pan. or at least a decent steel one with a thick bottom that retains heat. then you can simmer without overcooking… more difficult to do with a cheap pan.
in the winter i do the overnight method which is the same measurements, add to boiling water, stir, cover and remove from heat. but my kitchen is about 55f in winter and when i wake up the oats are perfect texture. in the summer they seem to stay hotter longer and so keep cooking longer and absorb more water and aren’t really drinkable then.
here’s 1/2 a glass i just drank w/ blueberries. when i finished it there were only 5 oats that wouldn’t come out.
btw that’s a 20 oz pint.
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Wow, that’s more than I could’ve possibly hoped for. Thanks, man!