Grain Info And Cooking Chart 7-2 Recipe

Grain Info And Cooking Chart 7-2 Recipe

Yield: 1 info
Recipe by luhu.jp

Ingredients:
1 C.: dry, washed and soaked

Directions:

Type of Grain: Whole Oat Groats

Amount of Liquid: 2 3/4 C.

Cooking Method: Wash grains and soak overnight. Drain. In a
3-qt. non-stick saucepan, bring salted
water to a boil, stir in soaked grain,
return to boil. Cover, lower heat and
simmer.

:Cooking and 25 minutes Standing Time:
Let stand 10 minutes.

Approx Yield: 3 C.

Comments: Overnight soaking cuts down 35 minutes of
cooking time and allows for more even
cooking.

Type of Grain: Steel-Cut oats
1 C. dry

Amount of Liquid: 3 1/2 C.

Cooking Method: For toasted oats only.

In a 3-qt. non-stick saucepan, bring salted
water to a boil. Slowly add toasted oats
while stirring constantly. Return to boil,
lower heat to medium low. Cook, uncovered,
then cover to let stand.

:Cooking and 15 minutes Standing Time:
Let stand 5 minutes.

Approx Yield: 3 C.

Comments: Without toasting, steel-cut oats take 40 to
45 minutes to cook and do not have as nutty
a flavor.

Type of Grain: Old-Fashioned Rolled oats
1 C. dry

Amount of Liquid: 2 3/4 C.

Cooking Method: In a 2-qt. non-stick saucepan, bring salted
water to a boil. Stir in oats. Cover and
let stand. Do not cook.

:Cooking and Let stand 10 minutes. Standing Time:

Approx Yield: 2 1/2 C.

Comments: These are not the package instructions.
When done this way, the oats are thick, not
creamy. Follow the package instructions for
creamier, more gelatinous oats.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
Submitted By DIANE LAZARUS On 03-16-95


Source from luhu.jp