45 ms·
Slightly OT, but one lesson I learned a while ago is that whole grains lend themselves well to similar cooking techniques. For example, I had first learned that
by jihadjihad 4y ago
Slightly OT, but one lesson I learned a while ago is that whole grains lend themselves well to similar cooking techniques. For example, I had first learned that farro tastes best if you toast it in the pan before adding water/stock--similar to couscous or quinoa.
What I didn't notice until later on is that you can do the same with oats! I now toast steel-cut oats in butter and then cook them like usual. Had never made the connection before that it's the same thing you do with farro, just a different grain.
- PebblesRox 4y agoYes! My favorite oatmeal recipe [0] works by toasting the oats and then steaming them. It's a great texture. [0] https://www.thefauxmartha.com/the-very-very-best-oatmeal/ https://www.thefauxmartha.com/the-very-very-best-oatmeal/
- PopAlongKid 4y agoAccording to that recipe, the rolled oats are boiled, not steamed. I'm also curious why frying in butter is referred to here as "toasting", which I think of as applying heat across an air gap to a dry ingredient. I often eat a 50/50 mix of cracked wheat (raw bulgur) and steel cut oats, which I simply bring to a boil and cook until all the water is absorbed. I'm curious how adding butter at the beginning ends up with any different flavor than just adding a pat of butter to the finished cereal (which then melts), or adding a tablespoon of cream.