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Calvin, what kind of oats were your cooking? Steel cut? Old fashioned? And how long did you cook them. I like the idea of making an oat pudding.calvin wrote:Someone recently mentioned cooking oats for a really long time (in the context of "if they're denatured enough, one might not be sensitive/allergic to them"). I'm not aware of being sensitive to them but tried it anyway out of curiousity, as I've never been patient enough to wait that long. Well, they cook up into a smooth custardy pudding...which might be a delicious soup thickener. Just sayin'.
Vegankit wrote:Calvin, what kind of oats were your cooking? Steel cut? Old fashioned? And how long did you cook them. I like the idea of making an oat pudding.calvin wrote:Someone recently mentioned cooking oats for a really long time (in the context of "if they're denatured enough, one might not be sensitive/allergic to them"). I'm not aware of being sensitive to them but tried it anyway out of curiousity, as I've never been patient enough to wait that long. Well, they cook up into a smooth custardy pudding...which might be a delicious soup thickener. Just sayin'.
I misremembered it as oats; it is actually millet. But it doesn't matter what complex carbohydrate you use. They're all starch and you're just breaking down the long chain carbos into short chains. How long? Well, if it isn't pudding yet, add water and cook longer. I was cooking on my gas stove, on simmer, with the lid on the small Revere Ware pot, walk away, and just check it in an hour. But my Instant Pot would be the more intelligent tool for this; the lower pressure setting (there are two) might be better. Or a slow cooker. Have to experiment. I use a microwaveable Pyrex cover dish* (i.e. covered cassarole) small enough to fit inside the Instant Pot in order to pressure-cook small recipes, without having to constantly clean the large IP pot, since I don't like making big batches of stuff, and having leftovers that sounded great yesterday but are boring and going bad today, and buying all the containers, freezing stuff, and thawing stuff, etc. But others have different priorities, what with having to work for a living, and families, and schedules...you know, all that annoying stuff that gets in the way of the instant gratification I find so attractive.Vegankit wrote:Calvin, what kind of oats were your cooking? Steel cut? Old fashioned? And how long did you cook them. I like the idea of making an oat pudding.
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