Steel Cut Oats

[shel]

Yesterday I rediscovered steel cut oats. It's been a long while since I've eaten them, and this morning I cooked up a batch for breakfast. They're pretty good, and I'd like to make them more often. However, they take a while to cook, and I was wondering if there might be any shortcuts in preparing them.

Also, has anyone tried making the oatmeal into cakes, like one does with polenta, and getting creative with their preparation that way? Any ideas?

shel

[Anneke]

soak them overnight; it'll cut your cooking time in half.

[boar_d_laze]

It's pretty disgusting unless you're majorly weird, but I like my oatmeal with buttermilk and salt. If you're the kind of guy who likes salty lassi at Indian restaurants you'll dig it. If not, certainly not.

BDL

[shel]

Originally Posted by boar_d_laze

It's pretty disgusting unless you're majorly weird, but I like my oatmeal with buttermilk and salt. If you're the kind of guy who likes salty lassi at Indian restaurants you'll dig it. If not, certainly not.
BDL

I don't care much for salty oatmeal, and in general eschew salt except in very small doses. I'll definitely try the groats with buttermilk though - we get some nice, thick buttermilk up in these parts, about the consistancy of heavy cream.

scb

[shel]

Originally Posted by Anneke

soak them overnight; it'll cut your cooking time in half.

Good idea - actually have some soaking right now.

scb

[Ishbel]

I only buy Alford Mill oats - in the different varieties.

I use them to make porridge, served with salt and a little milk, in the traditional Scots way. I use them to make traditional savoury oatcakes - either served with a full Scottish breakfast or served cold with cheeses. I use them in Muesli-type preparations. I use them toasted in traditional puddings like cranachan, or as an ingredient in crumble toppings for puddings.

In short - I use them A LOT!

[Jim]

Check out the following:
Oatmeal - WWW.CHEFTALK.COM