I think the best way is to soak overnight first, then you just have to heat through not actually cook so it doesn't get gluey
Irish oats & elmer's glue?
Sounds gross. Sounds like a craft, right?
I know people have talked about cooking them in milk to make them creamier. I have only made them 2 ways ever - on the stove with water, or in the oven with milk. They are yummy in the oven... Yesterday I decided to make them on the stove with milk. Figured, it should work. I used 1 c oats and 2 c 2% milk and 1 c water (I thought all milk would be more liable to burn...)
The end result looked like Irish oats in Elmer's glue. It was TOO thick. Slimy, gelatanous.
It tasted all right but it was very weird.
Is this what people mean by "creamy?" It was really kinda ... too creamy.
What did I do wrong? Was stirring wrong? Did that make it more starchy and gluey? (Isn't mucilage made from oats?) I was afraid if I didn't stir, it would scorch and stick.
Input?
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I know people have talked about cooking them in milk to make them creamier. I have only made them 2 ways ever - on the stove with water, or in the oven with milk. They are yummy in the oven... Yesterday I decided to make them on the stove with milk. Figured, it should work. I used 1 c oats and 2 c 2% milk and 1 c water (I thought all milk would be more liable to burn...)
The end result looked like Irish oats in Elmer's glue. It was TOO thick. Slimy, gelatanous.
It tasted all right but it was very weird.
Is this what people mean by "creamy?" It was really kinda ... too creamy.
What did I do wrong? Was stirring wrong? Did that make it more starchy and gluey? (Isn't mucilage made from oats?) I was afraid if I didn't stir, it would scorch and stick.
Input?
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Fascinating fact:
Lepage's mucilage -- which came in a brown bottle with a red rubber top, and was used by generations of Canadian school children -- was made from fish scales.
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Lepage's mucilage -- which came in a brown bottle with a red rubber top, and was used by generations of Canadian school children -- was made from fish scales.
So I have tried the soak it overnight thing - and it really didn't seem to speed up cooking for me. Maybe cut 10 minutes off... but still took a lot of cooking...
As for the "too much moisture" - cristeen - but it sounds like I used even less liquid than you!!! so... I dunno.
Maybe I will try stirring it less... or maybe I'll stick to water
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Though I dunno. It tasted all right this way... or as DH put it "I'll eat it, but it looks really weird..."
Not exactly a ringing endorsement but whatever. My babies liked it...
I can see okra as being very useful for glue. It's such a snotty vegetable.
But fish scales... EWWWWWWWWWWWWWWW...
As for the "too much moisture" - cristeen - but it sounds like I used even less liquid than you!!! so... I dunno.
Maybe I will try stirring it less... or maybe I'll stick to water
Though I dunno. It tasted all right this way... or as DH put it "I'll eat it, but it looks really weird..."
Not exactly a ringing endorsement but whatever. My babies liked it...
I can see okra as being very useful for glue. It's such a snotty vegetable.
But fish scales... EWWWWWWWWWWWWWWW...
Quote:
That totally explains why it smelled so disgusting.
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I remember it also came in clear bottles with a red rubber top and it was a weird amber colour. The little "slit" you were supposed to cut open was always a PITA and everyone just cup the tip off instead because it was seriously DANGEROUS trying to get through that stupid "slit". And of course, there was always one kid in the class who had it down pat and could cut the top PERFECTLY but everyone else screwed it up somehow and would cut off too much or too little... I remember the teachers figuring out who cut the tops properly and then assigning them "glue duty".
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Ah. I miss Lepage's.
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Originally Posted by hummingmom  Fascinating fact: Lepage's mucilage -- which came in a brown bottle with a red rubber top, and was used by generations of Canadian school children -- was made from fish scales.
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I remember it also came in clear bottles with a red rubber top and it was a weird amber colour. The little "slit" you were supposed to cut open was always a PITA and everyone just cup the tip off instead because it was seriously DANGEROUS trying to get through that stupid "slit". And of course, there was always one kid in the class who had it down pat and could cut the top PERFECTLY but everyone else screwed it up somehow and would cut off too much or too little... I remember the teachers figuring out who cut the tops properly and then assigning them "glue duty".
Ah. I miss Lepage's.
5
Quote:
Soaking never worked for me either... it was still too hard to be edible.
And I actually said too little moisture - not enough moisture in the pan will cause the clumping like that. Mine always comes out creamy and just a little on the wet side with a 4:1 ratio.
Originally Posted by RunnerDuck So I have tried the soak it overnight thing - and it really didn't seem to speed up cooking for me. Maybe cut 10 minutes off... but still took a lot of cooking... As for the "too much moisture" - cristeen - but it sounds like I used even less liquid than you!!! so... I dunno. |
And I actually said too little moisture - not enough moisture in the pan will cause the clumping like that. Mine always comes out creamy and just a little on the wet side with a 4:1 ratio.
Quote:
So you did.
My brain is broken.
Originally Posted by cristeen And I actually said too little moisture - |
My brain is broken.
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