Q re: Crockpot Oatmeal
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| Sun, 10-05-2008 - 9:56am |
Alright, I finally made the crockpot oatmeal last night. I haven't had any yet, but Mark has.
He said it had a crust on top taht was okay once it was stirred in, and it seems to stuck to the sides. It does look like the side stuff will come off easily.
He also questioned the texture, though I can't remember right now what he said. It was just that it was very different from when he makes old fashioned (not quick cook) oatmeal on the stove.
I followed the recipe given here, and set the crockpot for 10 hours instead of 8 because I turned it on so early in comparison to when anyone would be up to eat it. He also asked if I had used any milk, which I hadn't. I'm sure he asked this because an Alton Brown recipe he found called for H&H (as well as dried cranberries and dried figs).
Also, my crockpot doesn't shut off at the end of it's preset cooking time. It has a warm mode that it goes into. I'm wondering if this might have anything to do with it.
If after I eat it I have any more comments/questions I'll edit this to add them.
Thanks for any insight that can be provided.


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Did you make steel cut oats or old fashioned rolled oats? Because if you made steel cut oats, then they're going to be different than the old fashioned oats that you make on top of the stove because it's a different grain. But if you made the rolled oats in the crockpot, then I am of no help because I've never done that before. In fact, I didn't even know you could do that! But it sounds like a good idea. I'm always up for new crockpot recipes.
Maybe someone else can help you out more... :-)
I used the steel cut oats.
That's it, then; the steel cut oats are definitely a different texture.
I found that making steel cut oats in the crockpot makes them a different texture than stovetop.
I dont do mine in the crockpot since I like to make them with milk.
LOL Nancy!
Mark actually
Does the overnight soaking reduce the cooking time?
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