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Savory Oatmeal


dockhl

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Don't know how soon your meal is, but I copied down a recipe out of the NYTimes for an oatmeal- infused vodka. Haven't started it yet, but the idea is a hoot. Here's the gist:

Oats and Honey Vodka

Adapted from Blue Hill at Stone Barns

1 liter premium vodka

3 cups old-fashioned rolled oats

1 cup mild honey

Combine the vodka and oats in a glass jar with a tight lid. Put in a cool, dark place for 3 days, shaking thoroughly once each day. After 3 days, strain the vodka through cheesecloth and discard the oats. Let the residue settle for about 15 minutes; strain again. Repeat 5 or 6 times, using fresh cheesecloth each time, until the vodka is milky but not chalky (whatever that means). Add the honey and mix well.

Smoother after 1 week in the refrigerator; best consumed within a month.

Shake well before using. Serve over ice, if desired, garnished with a cinnamon stick.

What do you think this will taste like? I am having a really hard time imagining........... :huh:

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Don't know how soon your meal is, but I copied down a recipe out of the NYTimes for an oatmeal- infused vodka. Haven't started it yet, but the idea is a hoot. Here's the gist:

Oats and Honey Vodka

Adapted from Blue Hill at Stone Barns

1 liter premium vodka

3 cups old-fashioned rolled oats

1 cup mild honey

Combine the vodka and oats in a glass jar with a tight lid. Put in a cool, dark place for 3 days, shaking thoroughly once each day. After 3 days, strain the vodka through cheesecloth and discard the oats. Let the residue settle for about 15 minutes; strain again. Repeat 5 or 6 times, using fresh cheesecloth each time, until the vodka is milky but not chalky (whatever that means). Add the honey and mix well.

Smoother after 1 week in the refrigerator; best consumed within a month.

Shake well before using. Serve over ice, if desired, garnished with a cinnamon stick.

What do you think this will taste like? I am having a really hard time imagining........... :huh:

Imagine cold oatmeal with mead?

SB (I'll pass :sad: )

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Just why anyone would want to make Atholl brose using vodka instead of whisky puzzles me a bit. :smile: The original version tastes pretty good to me, but is hardly 'savoury'

Skirlie purists notwithstanding, I'd recommend adding a bit of stock to the oats; it's possible to cook pinhead oats in fat for a long, long time without them taking up and softening at all, where the water in the stock seems to 'unlock' the softening process.

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Just why anyone would want to make Atholl brose using vodka instead of whisky puzzles me a bit.  :smile: The original version tastes pretty good to me, but is hardly 'savoury'

Skirlie purists notwithstanding, I'd recommend adding a bit of stock to the oats; it's possible to cook pinhead oats in fat for a long, long time without them taking up and softening at all, where the water in the stock seems to 'unlock' the softening process.

I'm with Catherine. for some reason, I can envision this~with vodka, it escaped me !

Not very savory, however. Now, perhaps, we could throw in a bit of Rosemary? :huh:

(I guess I am thinking of the rosemary/maple/horseradish combo that I love so well. Dunno why.....except maybe 'cause I like my breakfast oats with maple or brown sugar ! :raz: )

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  • 2 weeks later...

I love oats, especially steel cut. However, I have a problem. My oat are too slimy and it has begun to bother me.

The method I use to cook is 1 part oats to 4 parts water and finished with a bit of milk. I use a slow cooker for about 3 hours.

Is there a cooking method that minimizes the slime that comes with cooking steel cut oatmeal?

Soup

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Is there a cooking method that minimizes the slime that comes with cooking steel cut oatmeal?

Try not cooking for very long. I toast my steel cut oats in the dry pot first to bring out a nutty roasted flavor then add the water. I often cook oats for no more than 30 minutes. Water adjusted to 2:1 for the short cooking. Cook like rice, covered and simmer. They still have some chew but are not hard.

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