| zxcvbob |
Cook them like white rice? (2 cups boiling water, 1 cup oats, 1/2 tsp
salt, very low heat for 15 minutes)
Or soak overnight and cook them in the morning?
Thanks,
Bob
|
|
|
| Damsel in dis Dress |
zxcvbob <zxcvbob@charter.net>, if that's their real name, wrote:
>Cook them like white rice? (2 cups boiling water, 1 cup oats, 1/2 tsp
>salt, very low heat for 15 minutes)
>
>Or soak overnight and cook them in the morning?
I got this from the McCann's website:
McCann's Steel Cut Oats
Microwave
Mix 1/2 cup of steel cut oats with 2 cups of water in an 8 cup bowl (the
size of the bowl is important as it must be large enough to allow the oats
to bubble up without spilling over). Seal the bowl with plastic wrap and
run at full power for 5 minutes. Stir and finish cooking for another 5
minutes (since microwaves vary in size and power, cooking times may need to
be adjusted for different models).
Sleep Tight
Soak overnight - Before going to bed, boil four cups of water in a pot,
turn off the heat and add one cup of oatmeal. Cover the pot and leave
overnight. In the morning cook over a low flame for 9-12 minutes.
Cut Corners
Place the oats, natural or pre-toasted in a food processor. A few turns of
the metal blade will break up the grains and reduce the cooking time by at
least 5 minutes.
Be Prepared
One trick is to prepare five days worth of oatmeal in advance. This can be
stored in an airtight container in your refrigerator and used as required.
To reheat, use a microwave - heat on high for 2-3 minutes and then enjoy!
Pre-Toast
Place the steel-cut oats in a preheated 300 degree oven for approximately
20 minutes. Return the oats to a tightly covered container, storing in a
cool place. Toasted oats cook in half the time.
Cook under Pressure!
When the pressure is on for a quick bowl of oatmeal - Rely on your pressure
cooker. In approximately 5 minutes, pre-toasted steel-cuts will be cooked
to perfection. All you need is 1 cup of pre-toasted steel-cuts, 3 1/2 cups
of water and 1 tablespoon unsalted butter. Be sure to allow the pressure to
release slowly according to the manufacturer's directions.
Source:
"http://www.mccanns.ie/"
|
|
|
| zxcvbob |
Damsel in dis Dress wrote:
> McCann's Steel Cut Oats
>
> Microwave
> Mix 1/2 cup of steel cut oats with 2 cups of water in an 8 cup bowl (the
> size of the bowl is important as it must be large enough to allow the oats
> to bubble up without spilling over). Seal the bowl with plastic wrap and
> run at full power for 5 minutes. Stir and finish cooking for another 5
> minutes (since microwaves vary in size and power, cooking times may need to
> be adjusted for different models).
>
> Sleep Tight
> Soak overnight - Before going to bed, boil four cups of water in a pot,
> turn off the heat and add one cup of oatmeal. Cover the pot and leave
> overnight. In the morning cook over a low flame for 9-12 minutes.
>
> Cut Corners
> Place the oats, natural or pre-toasted in a food processor. A few turns of
> the metal blade will break up the grains and reduce the cooking time by at
> least 5 minutes.
>
> Be Prepared
> One trick is to prepare five days worth of oatmeal in advance. This can be
> stored in an airtight container in your refrigerator and used as required.
> To reheat, use a microwave - heat on high for 2-3 minutes and then enjoy!
>
> Pre-Toast
> Place the steel-cut oats in a preheated 300 degree oven for approximately
> 20 minutes. Return the oats to a tightly covered container, storing in a
> cool place. Toasted oats cook in half the time.
>
> Cook under Pressure!
> When the pressure is on for a quick bowl of oatmeal - Rely on your pressure
> cooker. In approximately 5 minutes, pre-toasted steel-cuts will be cooked
> to perfection. All you need is 1 cup of pre-toasted steel-cuts, 3 1/2 cups
> of water and 1 tablespoon unsalted butter. Be sure to allow the pressure to
> release slowly according to the manufacturer's directions.
>
> Source:
> "http://www.mccanns.ie/"
>
Thanks! (that was FAST!)
Bob
|
|
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| Andy |
Damsel in dis Dress <damsel@mailblocks.com> wrote in
news:a7b731t5e7j6e35gn93hc9go1so96qc2tn@4ax.com:
> (since microwaves vary in size and power, cooking times may need to
> be adjusted for different models).
>
If the directions said "microwave on high for 5 minutes in a 1000-watt
microwave," that would make basic adjusting a lot simpler.
Andy
--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)
|
|
|
| Rusty |
On Sat, 12 Mar 2005 21:51:56 -0600, Andy <nospm@nowhere.com> wrote:
>Damsel in dis Dress <damsel@mailblocks.com> wrote in
>news:a7b731t5e7j6e35gn93hc9go1so96qc2tn@4ax.com:
>
>> (since microwaves vary in size and power, cooking times may need to
>> be adjusted for different models).
>>
>
>If the directions said "microwave on high for 5 minutes in a 1000-watt
>microwave," that would make basic adjusting a lot simpler.
>
>Andy
Yea, but usually the label says something like:
"Prepare this 7/8 portion (6 4/5 oz) for 4 minutes and 35 seconds in a
635 watt microwave. If above 4,500 feet, add 85 seconds to cook time.
After heating apply special sauce packet."
;-)
Rusty
Sacramento, CA
|
|
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| Damsel in dis Dress |
Andy <nospm@nowhere.com>, if that's their real name, wrote:
>Damsel in dis Dress <damsel@mailblocks.com> wrote in
>news:a7b731t5e7j6e35gn93hc9go1so96qc2tn@4ax.com:
>
>> (since microwaves vary in size and power, cooking times may need to
>> be adjusted for different models).
>
>If the directions said "microwave on high for 5 minutes in a 1000-watt
>microwave," that would make basic adjusting a lot simpler.
The above quote is from the McCann's website. Maybe you could drop them an
e-mail with your suggestion.
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_
|
|
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| patrice |
zxcvbob wrote:
> Cook them like white rice? (2 cups boiling water, 1 cup oats, 1/2 tsp
> salt, very low heat for 15 minutes)
>
> Or soak overnight and cook them in the morning?
>
> Thanks,
> Bob
I use the "sleep tight" method that Damsel posted - works like a charm.
A little butter, a dash of salt and milk on top (okay, and occasionally
a tiny bit of brown sugar) after they've been put in a bowl, and your
tummy will be mighty happy.
patrice
|
|
|
| Andy |
Rusty <reuben_barton@no.spam.yah00.c0m> wrote in
news:fhe731p8ngkap75j80immp0e8ukiub53jg@4ax.com:
> On Sat, 12 Mar 2005 21:51:56 -0600, Andy <nospm@nowhere.com> wrote:
>
>>Damsel in dis Dress <damsel@mailblocks.com> wrote in
>>news:a7b731t5e7j6e35gn93hc9go1so96qc2tn@4ax.com:
>>
>>> (since microwaves vary in size and power, cooking times may need to
>>> be adjusted for different models).
>>>
>>
>>If the directions said "microwave on high for 5 minutes in a 1000-
watt
>>microwave," that would make basic adjusting a lot simpler.
>>
>>Andy
>
> Yea, but usually the label says something like:
>
> "Prepare this 7/8 portion (6 4/5 oz) for 4 minutes and 35 seconds in
a
> 635 watt microwave. If above 4,500 feet, add 85 seconds to cook time.
> After heating apply special sauce packet."
>
> ;-)
>
>
> Rusty
> Sacramento, CA
Rusty, that's simple math. Converting to a 1000 watt microwave:
635 / 1000 = .635 (Percentage of reduction factor) If you were going
from higher wattage to lower, reverse the equation.
So 275 seconds x .635 = 175 seconds (2 minutes and 55 seconds) and the
+4000 foot time is 85 seconds x .635 = 54 seconds.
That's all.
Andy
--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)
"Tesla. Now there was a great inventor! ...zzzzzzttt"
-Andy (2005)
|
|
|
| Bill Taylor |
How do the toasted oats taste? I was thinking about toasting the rest
of the can, then putting it back in the tin-----does it have any effect
on the storage?
Damsel in dis Dress wrote:
> zxcvbob <zxcvbob@charter.net>, if that's their real name, wrote:
>
>
>>Cook them like white rice? (2 cups boiling water, 1 cup oats, 1/2 tsp
>>salt, very low heat for 15 minutes)
>>
>>Or soak overnight and cook them in the morning?
>
>
> I got this from the McCann's website:
>
>
> McCann's Steel Cut Oats
>
> Microwave
> Mix 1/2 cup of steel cut oats with 2 cups of water in an 8 cup bowl (the
> size of the bowl is important as it must be large enough to allow the oats
> to bubble up without spilling over). Seal the bowl with plastic wrap and
> run at full power for 5 minutes. Stir and finish cooking for another 5
> minutes (since microwaves vary in size and power, cooking times may need to
> be adjusted for different models).
>
> Sleep Tight
> Soak overnight - Before going to bed, boil four cups of water in a pot,
> turn off the heat and add one cup of oatmeal. Cover the pot and leave
> overnight. In the morning cook over a low flame for 9-12 minutes.
>
> Cut Corners
> Place the oats, natural or pre-toasted in a food processor. A few turns of
> the metal blade will break up the grains and reduce the cooking time by at
> least 5 minutes.
>
> Be Prepared
> One trick is to prepare five days worth of oatmeal in advance. This can be
> stored in an airtight container in your refrigerator and used as required.
> To reheat, use a microwave - heat on high for 2-3 minutes and then enjoy!
>
> Pre-Toast
> Place the steel-cut oats in a preheated 300 degree oven for approximately
> 20 minutes. Return the oats to a tightly covered container, storing in a
> cool place. Toasted oats cook in half the time.
>
> Cook under Pressure!
> When the pressure is on for a quick bowl of oatmeal - Rely on your pressure
> cooker. In approximately 5 minutes, pre-toasted steel-cuts will be cooked
> to perfection. All you need is 1 cup of pre-toasted steel-cuts, 3 1/2 cups
> of water and 1 tablespoon unsalted butter. Be sure to allow the pressure to
> release slowly according to the manufacturer's directions.
>
> Source:
> "http://www.mccanns.ie/"
>
|
|
|
| Damsel in dis Dress |
Bill Taylor <william.taylor4@comcast.net>, if that's their real name,
wrote:
>How do the toasted oats taste? I was thinking about toasting the rest
>of the can, then putting it back in the tin-----does it have any effect
>on the storage?
I haven't toasted them, myself. But I can't see any problem with storing
them roasted. The roasting would dry them out, so they sure wouldn't get
moldy or anything.
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_
|
|
|
| Bob |
Bill wrote:
> How do the toasted oats taste? I was thinking about toasting the rest of
> the can, then putting it back in the tin-----does it have any effect on
> the storage?
Toasting the oats gives them a fuller, richer flavor (IMO). It doesn't
affect storage unless you get them damp somehow.
Bob
|
|
|
| Andy |
notbob <notbob@nothome.com> wrote in news:wK-dnXykgfGCm1bfRVn-
pg@comcast.com:
> I finally gave steel cut oats a try.
notbob,
I did the same thing. But after comparing the nutrition labels, a bowl of
mini shredded wheat (Trader Joe's) with non-fat milk turned out to be more
nutritious, faster and tastier, imho. I forgot to compare the "cheapne$$"
factor. :(
--
Andy
http://tinyurl.com/bczgr
|
|
|
| Dimitri |
"notbob" <notbob@nothome.com> wrote in message
news:wK-dnXykgfGCm1bfRVn-pg@comcast.com...
>I finally gave steel cut oats a try. Now, this is something I can eat
> every day, unlike rolled oats. Part of the reason is I found a brand
> that is considerabley cheaper than the outrageously overpriced
> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>
Got a TJ'S in the area?
The sell the Mc Cann's at about the $5.00 and change price. at lease 2 bucks
less than the stupidmarkets & they have a "quick" version.
Dimitri
|
|
|
| Jean B. |
Dimitri wrote:
> "notbob" <notbob@nothome.com> wrote in message
> news:wK-dnXykgfGCm1bfRVn-pg@comcast.com...
>
>>I finally gave steel cut oats a try. Now, this is something I can eat
>>every day, unlike rolled oats. Part of the reason is I found a brand
>>that is considerabley cheaper than the outrageously overpriced
>>McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
>>$4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>>
>
>
> Got a TJ'S in the area?
>
> The sell the Mc Cann's at about the $5.00 and change price. at lease 2 bucks
> less than the stupidmarkets & they have a "quick" version.
>
> Dimitri
>
>
Okay, dare I ask? How glutenous is this? Is the "quick" version still
very unlike the Quaker stuff, which I have avoided as much as humanly
possible for my lifetime (except as an ingredient in recipes)?
--
Jean B.
|
|
|
| Dave Smith |
Mike Stith wrote:
> You should be able to find inexpensive good quality oats at your local
> friendly natural foods market in the bulk section. Along with a good
> selection of dried fruits to use as add-ins.
I wish. I checked two local health food stores and neither had heard of
steel cut oats. So I am stuck with McCanns at $6.99 per can, compared to
$2.45 for a 1 kg (2.2lb.) bag of large flake, which is a close second.
|
|
|
| Wayne Boatwright |
On Tue 05 Jul 2005 05:27:16p, Dave Smith wrote in rec.food.cooking:
> Mike Stith wrote:
>
>> You should be able to find inexpensive good quality oats at your local
>> friendly natural foods market in the bulk section. Along with a good
>> selection of dried fruits to use as add-ins.
>
> I wish. I checked two local health food stores and neither had heard of
> steel cut oats. So I am stuck with McCanns at $6.99 per can, compared to
> $2.45 for a 1 kg (2.2lb.) bag of large flake, which is a close second.
"Health food stores" are often notoriously overpriced. We're talking
"natural foods markets" which perhaps you don't have in your area. Wild Oats
and Whole Foods Market are but two chains of such stores. There are many
other regional markets like this as well. I recently saw steel cut or "pin
head" oats for sale at Whole Foods Market for $1.49/lb.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0527-0, 07/04/2005
Tested on: 7/5/2005 6:03:14 PM
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http://www.avast.com
|
|
|
| Rev \Fragile Warrior\ |
Does anyone know of the Olgive Scottish Oatmeal was steel cut oats? Since
the plant burned down (maybe a decade ago?) they don't make the Olgive oats
in small packages anymore. The only size I could order was a tanker truck
and, trust me, I considered it at one time. We traditionally had Oatmeal
stuffing in our Thanksgiving turkey (alternate name: "skirley", IIRC) but
without the Olgive oats, nothing seemed to make it taste right.
Giselle
|
|
|
| Ken |
Dave, notbob, etc.,
I get steel cut oats through my local food co-op and it's about the
same price as rolled oats. IIRC, the regular steel cut is about
..45/lb. and organic is about .60/lb. Our supplier also supplies to
many of the health food stores, so I can tell you that they're not
paying any more than our little once-per-month co-op, and they probably
pay much less. I know this doesn't help you if your local stores don't
carry it, but I'm just saying that it shouldn't cost and arm and a leg.
Here's a link to Bob's Red Mill for steel cut:
http://www.bobsredmill.com/catalog/...&product_ID=279
Or go to www.bobsredmill.com and do a search for steel cut oats. In 25
pound quantities, it's about .50/lb. They also offer from 1 1/2 pounds
on up. They will ship direct, but I didn't check the shipping cost.
And I'm assuming you're in the U.S.
My method of cooking is about 4:1 milk to oats (Usually a little less
than 3:1 milk, and 1:1 water to reduce the burned milk effect.), bring
to a boil in a heavy pot when I'm making dinner, turn the burner off,
let stand until I go to bed, put in a storage container, refrigerate,
nuke in the morning for breakfast with a little water to uncongeal, add
brown sugar, spices, and fresh fruit.
Hope this helps.
Ken
|
|
|
| Dave Smith |
Rev \"Fragile Warrior\" wrote:
> Does anyone know of the Olgive Scottish Oatmeal was steel cut oats? Since
> the plant burned down (maybe a decade ago?) they don't make the Olgive oats
> in small packages anymore. The only size I could order was a tanker truck
> and, trust me, I considered it at one time. We traditionally had Oatmeal
> stuffing in our Thanksgiving turkey (alternate name: "skirley", IIRC) but
> without the Olgive oats, nothing seemed to make it taste right.
The Ogilvie Oats I grew up on were large flake rolled oats. My mother made a
pot of it every morning for my father and kept it warm in a double boiler for
my brothers and I.
|
|
|
| zxcvbob |
notbob wrote:
> I finally gave steel cut oats a try. Now, this is something I can eat
> every day, unlike rolled oats. Part of the reason is I found a brand
> that is considerabley cheaper than the outrageously overpriced
> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>
> http://www.countrychoicenaturals.com/product.asp?id=31
>
> I've also discovered the faster one cooks them, the starchier and
> pastier they become. If cooked 15-30 mins at a low simmer, they're
> not so pasty. I eat 'em plain with a few golden raisens. Yum.
>
> Another bonus is the complete lack of a blood sugar spike and
> following sleepiness one gets from most carbo blasts. This I became
> sensitive to after being on Atkins for awhile. But now, I have to
> lose Atkins and get serious about lowering my cholesterol. My father
> just had a second heart attack last Sat (he's ok) and I've got to quit
> kidding myself about that "It won't happen to me" fantasy.
>
> nb
>
Try looking for them in bulk at your Local Health Food Store. I don't
recall exactly what I paid for them a few months ago, but I think it was
78¢ per pound -- plus 2¢ for the plastic bag because I didn't bring my
own <g>.
I parboil them at night and then cover and turn off the fire and let
them sit out until morning. Then cook briefly. I tried just soaking
them overnight in cold water and it didn't work, but they still cooked a
lot faster the next day.
Best regards,
Bob
|
|
|
| Wayne Boatwright |
On Tue 05 Jul 2005 06:59:12p, zxcvbob wrote in rec.food.cooking:
> notbob wrote:
>> I finally gave steel cut oats a try. Now, this is something I can eat
>> every day, unlike rolled oats. Part of the reason is I found a brand
>> that is considerabley cheaper than the outrageously overpriced
>> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
>> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>>
>> http://www.countrychoicenaturals.com/product.asp?id=31
>>
>> I've also discovered the faster one cooks them, the starchier and
>> pastier they become. If cooked 15-30 mins at a low simmer, they're
>> not so pasty. I eat 'em plain with a few golden raisens. Yum.
>>
>> Another bonus is the complete lack of a blood sugar spike and
>> following sleepiness one gets from most carbo blasts. This I became
>> sensitive to after being on Atkins for awhile. But now, I have to
>> lose Atkins and get serious about lowering my cholesterol. My father
>> just had a second heart attack last Sat (he's ok) and I've got to quit
>> kidding myself about that "It won't happen to me" fantasy.
>>
>> nb
>>
>
>
> Try looking for them in bulk at your Local Health Food Store. I don't
> recall exactly what I paid for them a few months ago, but I think it was
> 78¢ per pound -- plus 2¢ for the plastic bag because I didn't bring my
> own <g>.
>
> I parboil them at night and then cover and turn off the fire and let
> them sit out until morning. Then cook briefly. I tried just soaking
> them overnight in cold water and it didn't work, but they still cooked a
> lot faster the next day.
>
> Best regards,
> Bob
>
They also work well with overnight cooking in the crockpot on the low
setting. Ready to eat when you get up.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0527-0, 07/04/2005
Tested on: 7/5/2005 7:08:52 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
|
|
|
| JimLane |
Dave Smith wrote:
> Mike Stith wrote:
>
>
>>You should be able to find inexpensive good quality oats at your local
>>friendly natural foods market in the bulk section. Along with a good
>>selection of dried fruits to use as add-ins.
>
>
> I wish. I checked two local health food stores and neither had heard of
> steel cut oats. So I am stuck with McCanns at $6.99 per can, compared to
> $2.45 for a 1 kg (2.2lb.) bag of large flake, which is a close second.
>
>
Look for a brand named Red's.
jim
|
|
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| Bell Jar |
Trader Joes has McCann's for $4 somthing ... I can't remember the change
part. I bought some this past weekend.
It's the best price I have found for them.
"notbob" <notbob@nothome.com> wrote in message
news:wK-dnXykgfGCm1bfRVn-pg@comcast.com...
>I finally gave steel cut oats a try. Now, this is something I can eat
> every day, unlike rolled oats. Part of the reason is I found a brand
> that is considerabley cheaper than the outrageously overpriced
> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>
> http://www.countrychoicenaturals.com/product.asp?id=31
>
> I've also discovered the faster one cooks them, the starchier and
> pastier they become. If cooked 15-30 mins at a low simmer, they're
> not so pasty. I eat 'em plain with a few golden raisens. Yum.
>
> Another bonus is the complete lack of a blood sugar spike and
> following sleepiness one gets from most carbo blasts. This I became
> sensitive to after being on Atkins for awhile. But now, I have to
> lose Atkins and get serious about lowering my cholesterol. My father
> just had a second heart attack last Sat (he's ok) and I've got to quit
> kidding myself about that "It won't happen to me" fantasy.
>
> nb
>
|
|
|
| Peter Aitken |
"notbob" <notbob@nothome.com> wrote in message
news:wK-dnXykgfGCm1bfRVn-pg@comcast.com...
>I finally gave steel cut oats a try. Now, this is something I can eat
> every day, unlike rolled oats. Part of the reason is I found a brand
> that is considerabley cheaper than the outrageously overpriced
> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>
> http://www.countrychoicenaturals.com/product.asp?id=31
>
> I've also discovered the faster one cooks them, the starchier and
> pastier they become. If cooked 15-30 mins at a low simmer, they're
> not so pasty. I eat 'em plain with a few golden raisens. Yum.
>
> Another bonus is the complete lack of a blood sugar spike and
> following sleepiness one gets from most carbo blasts. This I became
> sensitive to after being on Atkins for awhile. But now, I have to
> lose Atkins and get serious about lowering my cholesterol. My father
> just had a second heart attack last Sat (he's ok) and I've got to quit
> kidding myself about that "It won't happen to me" fantasy.
>
> nb
>
You'll find them even cheaper at places that sell bulk items such as Whole
Foods.
--
Peter Aitken
|
|
|
| Dimitri |
"Jean B." <jbxyz@rcn.com> wrote in message news:3j0knjFnmhkqU1@individual.net...
<snip>
>> Got a TJ'S in the area?
>>
>> The sell the Mc Cann's at about the $5.00 and change price. at lease 2 bucks
>> less than the stupidmarkets & they have a "quick" version.
>>
>> Dimitri
> Okay, dare I ask? How glutenous is this? Is the "quick" version still very
> unlike the Quaker stuff, which I have avoided as much as humanly possible for
> my lifetime (except as an ingredient in recipes)?
>
> --
> Jean B.
the quick is pretty good it's just a smaller cut so the water penetration is
quicker. The texture is very good and almost no difference.
Dimitri
|
|
|
| RR |
notbob <notbob@nothome.com> wrote:
>I finally gave steel cut oats a try. Now, this is something I can eat
>every day, unlike rolled oats. Part of the reason is I found a brand
>that is considerabley cheaper than the outrageously overpriced
>McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
>$4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>
>http://www.countrychoicenaturals.com/product.asp?id=31
>
>I've also discovered the faster one cooks them, the starchier and
>pastier they become. If cooked 15-30 mins at a low simmer, they're
>not so pasty. I eat 'em plain with a few golden raisens. Yum.
>
>Another bonus is the complete lack of a blood sugar spike and
>following sleepiness one gets from most carbo blasts. This I became
>sensitive to after being on Atkins for awhile. But now, I have to
>lose Atkins and get serious about lowering my cholesterol. My father
>just had a second heart attack last Sat (he's ok) and I've got to quit
>kidding myself about that "It won't happen to me" fantasy.
>
>nb
I love steel cut oats both for the taste and, like you, very little
increase in my BG.
I buy mine at a local bulk food store called The Bulk Barn. The price
there is CDN $1.30 per kilogram (2.2 lb.) or, about $0.59 per lb.
Try asking for them by a different name. Steel-cut oats are the same
thing as Irish oats or Irish oatmeal or Scotch oats or Scotch oatmeal
or pinhead oats.
Ross.
To email, remove the "obvious" from my address.
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| Jeneen Sommers |
On Tue, 5 Jul 2005, Dimitri wrote:
>> that is considerabley cheaper than the outrageously overpriced
>> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
>> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>>
> Got a TJ'S in the area?
>
> The sell the Mc Cann's at about the $5.00 and change price. at lease 2 bucks
> less than the stupidmarkets & they have a "quick" version.
And TJ's sells Country Choice for $2.50.
Jeneen
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| Jean B. |
Dimitri wrote:
> "Jean B." <jbxyz@rcn.com> wrote in message news:3j0knjFnmhkqU1@individual.net...
>
> <snip>
>
>>>Got a TJ'S in the area?
>>>
>>>The sell the Mc Cann's at about the $5.00 and change price. at lease 2 bucks
>>>less than the stupidmarkets & they have a "quick" version.
>>>
>>>Dimitri
>>
>>Okay, dare I ask? How glutenous is this? Is the "quick" version still very
>>unlike the Quaker stuff, which I have avoided as much as humanly possible for
>>my lifetime (except as an ingredient in recipes)?
>>
>>--
>>Jean B.
>
>
> the quick is pretty good it's just a smaller cut so the water penetration is
> quicker. The texture is very good and almost no difference.
>
> Dimitri
>
>
Thanks. I may be the last person on earth to try them, but try them I will.
--
Jean B.
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| sf |
On Tue, 05 Jul 2005 17:13:51 -0500, notbob wrote:
> I finally gave steel cut oats a try. Now, this is something I can eat
> every day, unlike rolled oats.
They are very different from rolled oats. My grandparents ate it
everyday for breakfast.
> Part of the reason is I found a brand
> that is considerabley cheaper than the outrageously overpriced
> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>
> http://www.countrychoicenaturals.com/product.asp?id=31
>
> I've also discovered the faster one cooks them, the starchier and
> pastier they become. If cooked 15-30 mins at a low simmer, they're
> not so pasty.
Grandpa made them at night in a double boiler... I think the cooking
time was longer - but I didn't pay attention and it was a long time
ago.
> I eat 'em plain with a few golden raisens. Yum.
Gramps made his oats with regular raisins.
>
> Another bonus is the complete lack of a blood sugar spike and
> following sleepiness one gets from most carbo blasts. This I became
> sensitive to after being on Atkins for awhile. But now, I have to
> lose Atkins and get serious about lowering my cholesterol. My father
> just had a second heart attack last Sat (he's ok) and I've got to quit
> kidding myself about that "It won't happen to me" fantasy.
>
Try them with a sprinkle of wheat germ.... totally yummy and good for
you!
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| Wayne Boatwright |
On Wed 06 Jul 2005 10:59:25p, sf wrote in rec.food.cooking:
> On Tue, 05 Jul 2005 17:13:51 -0500, notbob wrote:
>
>> I finally gave steel cut oats a try. Now, this is something I can eat
>> every day, unlike rolled oats.
>
> They are very different from rolled oats. My grandparents ate it
> everyday for breakfast.
>
>> Part of the reason is I found a brand
>> that is considerabley cheaper than the outrageously overpriced
>> McCann's Irish Oats. It's Country Choice Steel Cut Oats for about
>> $4-5 per 30 ozs as opposed to McCann's $7-8 per 28 ozs.
>>
>> http://www.countrychoicenaturals.com/product.asp?id=31
>>
>> I've also discovered the faster one cooks them, the starchier and
>> pastier they become. If cooked 15-30 mins at a low simmer, they're
>> not so pasty.
> Grandpa made them at night in a double boiler... I think the cooking
> time was longer - but I didn't pay attention and it was a long time
> ago.
>
>> I eat 'em plain with a few golden raisens. Yum.
>
> Gramps made his oats with regular raisins.
>
>>
>> Another bonus is the complete lack of a blood sugar spike and
>> following sleepiness one gets from most carbo blasts. This I became
>> sensitive to after being on Atkins for awhile. But now, I have to
>> lose Atkins and get serious about lowering my cholesterol. My father
>> just had a second heart attack last Sat (he's ok) and I've got to quit
>> kidding myself about that "It won't happen to me" fantasy.
>>
> Try them with a sprinkle of wheat germ.... totally yummy and good for
> you!
Gilding the lily perhaps, but I used to order it in a tiny restaurant in
Greenwich Village where it was served with a sprinkling of brown sugar,
sliced bananas, and toasted walnuts. Delicious!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0527-0, 07/04/2005
Tested on: 7/6/2005 11:06:48 PM
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| sf |
On 7 Jul 2005 08:10:47 +0200, Wayne Boatwright wrote:
> On Wed 06 Jul 2005 10:59:25p, sf wrote in rec.food.cooking:
> > Try them with a sprinkle of wheat germ.... totally yummy and good for
> > you!
>
> Gilding the lily perhaps, but I used to order it in a tiny restaurant in
> Greenwich Village where it was served with a sprinkling of brown sugar,
> sliced bananas, and toasted walnuts. Delicious!
Sounds good to me and just the ticket to justify ordering oatmeal in a
restaurant!
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| Joseph O'Brien |
I just had my first bowl of steel cut oats this morning, and I'm happy
to say that I will never go back to the slime of oatmeal, cream of
wheat, or oat bran again! This stuff is great! Plus, they were only
$0.79/lb at Whole Foods. Where has it been all my life?
Even though I sufficiently scorched them on my first try, they were
still bursting with flavor. In the future, I will definitely use some
kind of makeshift double boiler.
I only assume these things are healthy. Probably more or less
fat/carbs than other options, but still better than what I ate for the
majority of my life.
For those out there who might be hesitant due to the long cooking time
or bad experiences with oatmeal, I would highly recommend trying some
steel cut oats.
Joseph
Caveat: the exhuberance and extreme enthusiasm in this post may or may
not have to do with the cup of stong, black coffee I just finished.
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| Jean B. |
Joseph O'Brien wrote:
> I just had my first bowl of steel cut oats this morning, and I'm happy
> to say that I will never go back to the slime of oatmeal, cream of
> wheat, or oat bran again! This stuff is great! Plus, they were only
> $0.79/lb at Whole Foods. Where has it been all my life?
>
> Even though I sufficiently scorched them on my first try, they were
> still bursting with flavor. In the future, I will definitely use some
> kind of makeshift double boiler.
>
> I only assume these things are healthy. Probably more or less
> fat/carbs than other options, but still better than what I ate for the
> majority of my life.
>
> For those out there who might be hesitant due to the long cooking time
> or bad experiences with oatmeal, I would highly recommend trying some
> steel cut oats.
>
> Joseph
>
> Caveat: the exhuberance and extreme enthusiasm in this post may or may
> not have to do with the cup of stong, black coffee I just finished.
>
Well, I did get a box of the quick-cooking ones (not the instant ones)
at the, er, stupid market and will have to give them a try. Will get
some of the normal steel cut ones the next time I am at Whole Foods or
Wild Oats.... Dare I say I am actually looking forward to trying them?!
(I find the normal oatmeal to be just awful.)
--
Jean B.
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| Damsel |
"Joseph O'Brien" <obrien1984@hotmail.com> said:
> I only assume these things are healthy. Probably more or less
> fat/carbs than other options, but still better than what I ate for the
> majority of my life.
Less fat, more carbs. A lot more carbs. But an excellent source of fiber.
Your body will love this stuff!
But I agree that they're delicious, and I love the chewy texture.
Carol
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| JimLane |
Joseph O'Brien wrote:
> I just had my first bowl of steel cut oats this morning, and I'm happy
> to say that I will never go back to the slime of oatmeal, cream of
> wheat, or oat bran again! This stuff is great! Plus, they were only
> $0.79/lb at Whole Foods. Where has it been all my life?
snip
> Caveat: the exhuberance and extreme enthusiasm in this post may or may
> not have to do with the cup of stong, black coffee I just finished.
>
Tagging on here, steel cut and pinhead are the same. Irish and Scottish
appear to be a finer cut, at least the Bob's Red Mill ethnic branded
ones are.
Blame the coffee, go ahead, just blame the coffee! ;->
jim
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| Jean B. |
Damsel wrote:
> "Joseph O'Brien" <obrien1984@hotmail.com> said:
>
>
>>I only assume these things are healthy. Probably more or less
>>fat/carbs than other options, but still better than what I ate for the
>>majority of my life.
>
>
> Less fat, more carbs. A lot more carbs. But an excellent source of fiber.
> Your body will love this stuff!
>
> But I agree that they're delicious, and I love the chewy texture.
>
> Carol
Okay, I got some--both quick-cooking and regular. (Of course, the bin
was empty at Whole Foods, so I ended up buying a box. I did notice the
cans were less expensive there than they were at the regular
supermarket.) Now I just have to get the courage to try them. I MIGHT
do this tomorrow, since it will still be cool here. After that it will
be hot, and I don't think I would find hot cereal most appealing. It is
tempting to try one of the fruity ideas I've seen bandied about, but I
will try to restrain myself and just cook them in water and add brown
sugar or maple syrup or something tomorrow--maybe some nuts. Who knows.
--
Jean B.
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| Damsel |
"Jean B." <jbxyz@rcn.com> said:
> Okay, I got some--both quick-cooking and regular. (Of course, the bin
> was empty at Whole Foods, so I ended up buying a box. I did notice the
> cans were less expensive there than they were at the regular
> supermarket.) Now I just have to get the courage to try them. I MIGHT
> do this tomorrow, since it will still be cool here. After that it will
> be hot, and I don't think I would find hot cereal most appealing. It is
> tempting to try one of the fruity ideas I've seen bandied about, but I
> will try to restrain myself and just cook them in water and add brown
> sugar or maple syrup or something tomorrow--maybe some nuts. Who knows.
Hi Jean,
I don't think you'll need nuts. Steel cut oats are nice and chewy on their
own. To me, they taste absolutely nothing like Quaker oatmeal. I love
both types.
If you have a crockpot, you could maybe make a batch overnight. I haven't
tried that approach yet, but I might just try it that way tonight. We can
either compare notes in the morning, or I can just report back on how it
turned out. :)
Looks like you use 1 cup oats to 4 cups water, and cook it on Low all
night.
Carol
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| Bob |
Carol wrote:
> If you have a crockpot, you could maybe make a batch overnight. I haven't
> tried that approach yet, but I might just try it that way tonight. We can
> either compare notes in the morning, or I can just report back on how it
> turned out. :)
>
> Looks like you use 1 cup oats to 4 cups water, and cook it on Low all
> night.
Well, I just posted *one* Good Eats recipe for steel-cut oats, here's the
*other* one, which is made with a crockpot:
Overnight oats
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
In a crock-pot, combine all ingredients and set to low heat. Cover and let
cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before
you go to bed. This way your oatmeal will be finished by morning.
Bob
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| Damsel |
"Bob" <virtualgoth@die_spammer.biz> said:
> Well, I just posted *one* Good Eats recipe for steel-cut oats, here's the
> *other* one, which is made with a crockpot:
Dayam! Really? How long do you have to pre-soak the crockpot??
Carol, seeking somewhere to hide
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| Hokan |
On Fri, 08 Jul 2005 22:18:58 -0500, Damsel <damsel@mailblocks.com> wrote:
>
> If you have a crockpot, you could maybe make a batch overnight. I haven't
> tried that approach yet, but I might just try it that way tonight. We can
> either compare notes in the morning, or I can just report back on how it
> turned out. :)
>
> Looks like you use 1 cup oats to 4 cups water, and cook it on Low all
> night.
I like the crockpot approach, but if I let it go all night the oats get
gluey. I use a timer to start the pot about 4 hours before serving.
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| Damsel |
Hokan <hokan@me.umn.edu> said:
> On Fri, 08 Jul 2005 22:18:58 -0500, Damsel <damsel@mailblocks.com> wrote:
> >
> > If you have a crockpot, you could maybe make a batch overnight. I haven't
> > tried that approach yet, but I might just try it that way tonight. We can
> > either compare notes in the morning, or I can just report back on how it
> > turned out. :)
> >
> > Looks like you use 1 cup oats to 4 cups water, and cook it on Low all
> > night.
>
> I like the crockpot approach, but if I let it go all night the oats get
> gluey. I use a timer to start the pot about 4 hours before serving.
I'll try that approach in the future. By the time I stayed up all night
with insomnia and then slept for a few hours, my oats had been cooking for
14 hours. They had formed a hard crust over most of the top surface. The
stuff that was still soft was great, though! A lot less chewy than the
regular stuff.
Carol
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| Jean B. |
Damsel wrote:
> Hokan <hokan@me.umn.edu> said:
>
>
>>On Fri, 08 Jul 2005 22:18:58 -0500, Damsel <damsel@mailblocks.com> wrote:
>>
>>>If you have a crockpot, you could maybe make a batch overnight. I haven't
>>>tried that approach yet, but I might just try it that way tonight. We can
>>>either compare notes in the morning, or I can just report back on how it
>>>turned out. :)
>>>
>>>Looks like you use 1 cup oats to 4 cups water, and cook it on Low all
>>>night.
>>
>>I like the crockpot approach, but if I let it go all night the oats get
>>gluey. I use a timer to start the pot about 4 hours before serving.
>
>
> I'll try that approach in the future. By the time I stayed up all night
> with insomnia and then slept for a few hours, my oats had been cooking for
> 14 hours. They had formed a hard crust over most of the top surface. The
> stuff that was still soft was great, though! A lot less chewy than the
> regular stuff.
>
> Carol
Less chewy? I thought it was more chewy! BTW, I did add some
sliced almonds, which I crumbled, to add some crunch too. I
forgot about that.
--
Jean B.
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| zxcvbob |
Hokan wrote:
> On Fri, 08 Jul 2005 22:18:58 -0500, Damsel <damsel@mailblocks.com> wrote:
>
>>If you have a crockpot, you could maybe make a batch overnight. I haven't
>>tried that approach yet, but I might just try it that way tonight. We can
>>either compare notes in the morning, or I can just report back on how it
>>turned out. :)
>>
>>Looks like you use 1 cup oats to 4 cups water, and cook it on Low all
>>night.
>
>
> I like the crockpot approach, but if I let it go all night the oats get
> gluey. I use a timer to start the pot about 4 hours before serving.
Try soaking them all night in warm (not boiling) water, then cook in the
morning for about 5 minutes. That's the least "gluey" method I've
found. (I usually parboil them at night, leave to soak all night, then
boil for about 1 minute in the morning.)
Bob
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| Boron Elgar |
On Sat, 09 Jul 2005 22:26:42 -0500, zxcvbob <zxcvbob@charter.net>
wrote:
>Hokan wrote:
>> On Fri, 08 Jul 2005 22:18:58 -0500, Damsel <damsel@mailblocks.com> wrote:
>>
>>>If you have a crockpot, you could maybe make a batch overnight. I haven't
>>>tried that approach yet, but I might just try it that way tonight. We can
>>>either compare notes in the morning, or I can just report back on how it
>>>turned out. :)
>>>
>>>Looks like you use 1 cup oats to 4 cups water, and cook it on Low all
>>>night.
>>
>>
>> I like the crockpot approach, but if I let it go all night the oats get
>> gluey. I use a timer to start the pot about 4 hours before serving.
>
>
>Try soaking them all night in warm (not boiling) water, then cook in the
>morning for about 5 minutes. That's the least "gluey" method I've
>found. (I usually parboil them at night, leave to soak all night, then
>boil for about 1 minute in the morning.)
>
>Bob
>
I use 3 cups water to 1 cup oats in a good size Pyrex mixing bowl &
nuke it for about 14 minutes. We have it almost every morning. It
keeps the textures and avoids the glue.
Boron
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| Hokan |
On Sat, 09 Jul 2005 22:26:42 -0500, zxcvbob <zxcvbob@charter.net> wrote:
> Hokan wrote:
>>
>> I like the crockpot approach, but if I let it go all night the oats get
>> gluey. I use a timer to start the pot about 4 hours before serving.
>
>
> Try soaking them all night in warm (not boiling) water, then cook in the
> morning for about 5 minutes. That's the least "gluey" method I've
> found. (I usually parboil them at night, leave to soak all night, then
> boil for about 1 minute in the morning.)
I tried your usual method this morning and it works great. Tomorrow I'll
try your suggestion. Thankyou!
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