I talk about how I cook steel cut oats, and ask you all to please share your favorite recipes
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Part of the series: Cooking
Cooking techniques, recipes, recommendations and cooking equipment
It's oatmeal, I don't know how much we need in terms of notes.
- 2 cups water
- 1/8 teaspoon salt
- 2/3 cup steel cut/pinhead oats
- 1/8 teaspoon total allspice, nutmeg, cinnamon
- 1/4 cup brown/demerara/whatever sort of sugar
- 1/2 cup raisins
- boil water and salt
- heat on medium, add oats, spices, sugar
- stirring regularly, cook for 6 minutes, or until you get tired of stirring.
- remove from heat, add raisins.
- let sit for a few minutes to cool/finish absorbing water.
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Comment #1 posted on 2016-05-26T21:52:35Z by Dave Morriss
I use those spices a lot - mainly in stewed apple - but I've never tried them in porridge. I must sample them sometime.
On the subject of naming differences, we call the dry processed oats (crushed, ground, chopped, rolled, etc) "oatmeal". What you call oatmeal we call porridge I believe.
Yes, I think we need more cooking shows. Regional recipes sound like a great idea. As a Sassenach I'm not sure I'm the right person to talk about Scottish cooking though :-)