sf wrote:

>> Add cooked oats to pancake or waffle batter, or use in cookie dough. Raw,
>> the cooked grains are too hard for anything I can think of.
>
> How long do you cook them, Wayne, 10 minutes or all the way?

I often use a little leftover oatmeal porridge in pancake batter. I
adjust the amount of flour but use the same amount of salt and baking
powder, then add the oatmeal to the liquid first to get it well stirred
up. Sometimes I have to add a little liquid or flour to get the right
consistency. I cook them the same amount of time as for pancakes. The
oatmeal is already cooked.

On Mon, 25 Jan 2010 15:38:58 -0500, Dave Smith
> wrote:

>I often use a little leftover oatmeal porridge in pancake batter. I
>adjust the amount of flour but use the same amount of salt and baking
>powder, then add the oatmeal to the liquid first to get it well stirred
>up. Sometimes I have to add a little liquid or flour to get the right
>consistency. I cook them the same amount of time as for pancakes. The
>oatmeal is already cooked.

Thanks for the technique, Dave. I purposely make too much steel cut
oatmeal because it reheats so well. Oatmeal pancakes are coming soon
to my house!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> I often use a little leftover oatmeal porridge in pancake batter. I
>> adjust the amount of flour but use the same amount of salt and baking
>> powder, then add the oatmeal to the liquid first to get it well stirred
>> up. Sometimes I have to add a little liquid or flour to get the right
>> consistency. I cook them the same amount of time as for pancakes. The
>> oatmeal is already cooked.
>
> Thanks for the technique, Dave. I purposely make too much steel cut
> oatmeal because it reheats so well. Oatmeal pancakes are coming soon
> to my house!


I am in a bind about the amount of steel cut oats to cook. I tried
making extra because it takes so much longer to cook and I figured I
could just reheat it a serving at a time. The problem for me is that I
just don't like it as much when it has been reheated. I have done it in
a pan on the burner and in the microwave. Neither way is acceptable.
However, I am starting to wonder if I could coll it in a pan and fry
slices of it like you can do with grits or polenta.


As for oatmeal in pancakes..... I realize that your question was about
using it in pancakes. FWIW, you can add some quick cooking oatmeal to
pancake batter, let it sit for a while and then cook it the way you
would regular pancakes. They taste great and there is a slight texture
difference.... but a good one.

On Mon, 25 Jan 2010 20:48:23 -0500, Dave Smith
> wrote:

>I am in a bind about the amount of steel cut oats to cook. I tried
>making extra because it takes so much longer to cook and I figured I
>could just reheat it a serving at a time. The problem for me is that I
>just don't like it as much when it has been reheated. I have done it in
>a pan on the burner and in the microwave. Neither way is acceptable.
>However, I am starting to wonder if I could coll it in a pan and fry
>slices of it like you can do with grits or polenta.
>
I make one cup, which is 2 large servings. So I reheat mine on the
stovetop (heavy saucepan, low heat) adding just a smidge of water to
it and AFAIC it's fine. My grandfather used to make them in a double
boiler at night, then reheat gently the next morning. They coagulate
well enough to be fried, but I can't imagine it. Let me know how it
turns out if you ever do try it.
>
>As for oatmeal in pancakes..... I realize that your question was about
>using it in pancakes. FWIW, you can add some quick cooking oatmeal to
>pancake batter, let it sit for a while and then cook it the way you
>would regular pancakes. They taste great and there is a slight texture
>difference.... but a good one.

I liked the idea of using up extra oatmeal in pancakes the following
day vs making it specifically for pancakes. I will try it this week.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 25 Jan 2010 20:48:23 -0500, Dave Smith
> wrote:

>sf wrote:
>
>>> I often use a little leftover oatmeal porridge in pancake batter. I
>>> adjust the amount of flour but use the same amount of salt and baking
>>> powder, then add the oatmeal to the liquid first to get it well stirred
>>> up. Sometimes I have to add a little liquid or flour to get the right
>>> consistency. I cook them the same amount of time as for pancakes. The
>>> oatmeal is already cooked.
>>
>> Thanks for the technique, Dave. I purposely make too much steel cut
>> oatmeal because it reheats so well. Oatmeal pancakes are coming soon
>> to my house!
>
>
>I am in a bind about the amount of steel cut oats to cook. I tried
>making extra because it takes so much longer to cook and I figured I
>could just reheat it a serving at a time. The problem for me is that I
>just don't like it as much when it has been reheated. I have done it in
>a pan on the burner and in the microwave. Neither way is acceptable.
>However, I am starting to wonder if I could coll it in a pan and fry
>slices of it like you can do with grits or polenta.

I make mine the day before. It takes less time than rolled oats.

I put about a cup of oats in a bowl, cover with double the amount of
water from the instant hot (about 180 degrees), zap in microwave for
30 seconds, cover, and put in frig. The next morning, they are ready
to eat. I just add milk, raisins, or whatever and heat in the
microwave.

If you don't like your reheated, you may not like this method. I
usually make enough for 2-3 meals, keeping the unused portion in the
frig and reheating. I can't tell the difference.

Once or twice, when I forgot to make them the day before, I have done
the above, but left them on the counter instead of putting them in the
frig. They are ready in about 30-40 minutes, maybe a bit longer, I
don't recall exactly.

I think the cooking time can also be speeded up by just soaking them
overnight in the frig. Maybe that would be better.

Dave Smith wrote:
>
> I am in a bind about the amount of steel cut oats to cook. I tried
> making extra because it takes so much longer to cook and I figured I
> could just reheat it a serving at a time. The problem for me is that I
> just don't like it as much when it has been reheated.

My wife lifes to make a cup of dried oats at a time so it's a 4 day
supply for one of us or a 2 day supply for both of us. The first day it
is better than any rolled oats. The second day it's about as good as
maybe Quick Oats which are between traditional Rolled Oats and Instant
Oats.

So how good do you want it? It's easy to make but work to clean up the
pan.

Doug Freyburger wrote:

> So how good do you want it? It's easy to make but work to clean up the
> pan.

My natural tendency to procrastinate led me to an interesting discovery.
If you try to clean up oatmeal while it is hot or after it has cooled in
the pan it tends to stick a bit. If you put a tight fitting top on it
and let it sit the oatmeal comes off very easily. It is a curious thing,
but it makes clean-up a lot easier.

On Tue, 26 Jan 2010 15:17:38 -0500, Dave Smith
> wrote:

>Doug Freyburger wrote:
>
>> So how good do you want it? It's easy to make but work to clean up the
>> pan.
>
>My natural tendency to procrastinate led me to an interesting discovery.
>If you try to clean up oatmeal while it is hot or after it has cooled in
>the pan it tends to stick a bit. If you put a tight fitting top on it
>and let it sit the oatmeal comes off very easily. It is a curious thing,
>but it makes clean-up a lot easier.

Yes, if you let it sit and congeal - it literally peels off in one
piece.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 25 Jan 2010 20:48:23 -0500, in rec.food.cooking, Dave Smith wrote:

>sf wrote:
>
>>> I often use a little leftover oatmeal porridge in pancake batter. I
>>> adjust the amount of flour but use the same amount of salt and baking
>>> powder, then add the oatmeal to the liquid first to get it well stirred
>>> up. Sometimes I have to add a little liquid or flour to get the right
>>> consistency. I cook them the same amount of time as for pancakes. The
>>> oatmeal is already cooked.
>>
>> Thanks for the technique, Dave. I purposely make too much steel cut
>> oatmeal because it reheats so well. Oatmeal pancakes are coming soon
>> to my house!
>
>
>I am in a bind about the amount of steel cut oats to cook. I tried
>making extra because it takes so much longer to cook and I figured I
>could just reheat it a serving at a time. The problem for me is that I
>just don't like it as much when it has been reheated. I have done it in
>a pan on the burner and in the microwave. Neither way is acceptable.
>However, I am starting to wonder if I could coll it in a pan and fry
>slices of it like you can do with grits or polenta.
>
>
>As for oatmeal in pancakes..... I realize that your question was about
>using it in pancakes. FWIW, you can add some quick cooking oatmeal to
>pancake batter, let it sit for a while and then cook it the way you
>would regular pancakes. They taste great and there is a slight texture
>difference.... but a good one.

I stayed at a B&B last year in Ohio where the owner would take left-over
oatmeal and use it to make the next day's bread. It was delicious.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/