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Pardon my ignorance. Is there a major difference between steel cut oats and rolled oats? I wanted to switch out from my normal breakfast routine and try having some oatmeal in the morning. I watched a few YouTube videos on how to make some quick breakfast and the oatmeal in a jar sounded easy enough. Oatmeal isn't something that I've never had aside from the instant stuff, so I'm a bit confused. I watched the video below, and I thought you were supposed to boil/cook the oats, but it seems that shes just leaving the oats over night? https://www.youtube.com/watch?v=ddGi1wwAISg
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Jul 6, 2015 09:17
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| # ? May 11, 2024 15:11 |
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Huge difference in cook time. Quick Rolled oats take about a minute, regular (old-fashioned) rolled oats take about 4-5 minutes, and steel cut takes at least an hour. An easy way to do steel cut is if your rice cooker has a "porridge" setting.
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Jul 6, 2015 10:23
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Steel cut takes a longer time to cook and tends to be more nutrient-dense and more filling. I make them for dishes that involve more work than just oatmeal and save old-fashioned oats for when I wake up and just want to eat something fast for breakfast. Avoid quick oats unless you really enjoy soppy, mushy oatmeal.
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Jul 6, 2015 10:30
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Everything everyone else said is true, but steel cut oats also have a bit of a different taste. More flavor, a bit nuttier. (They're similar enough that if you like rolled oats you'll probably like steel-cut too.) Instant/quick oats are absurd. They're far inferior and If you have time to make quick oats you probably have time to make rolled at least. Personally I only really do rolled oats, although I have steel-cut in the pantry; steel-cut are good but one of the things I like about oatmeal is that I can make it quickly in the morning on a whim with no pre-planning.
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Jul 6, 2015 12:36
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Boil steel cut oats in 4x as much water for a minute before you go to bed then just let them sit. In the morning they will be done and you can microwave them.
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Jul 6, 2015 14:45
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I only eat oats cut with the finest Hanzo steel Or: can someone explain why it's "steel cut" and not just "cut" vs "rolled"? I know that there's a big process difference but why it is always specifically steel?
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Jul 6, 2015 14:51
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Quick oats do have a place, though: cookies.
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Jul 6, 2015 16:02
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guppy posted:Personally I only really do rolled oats, although I have steel-cut in the pantry; steel-cut are good but one of the things I like about oatmeal is that I can make it quickly in the morning on a whim with no pre-planning. Preach it. I like to eat relatively early in the morning, so if I haven't set up some kind of timer contraption the night before, it's rolled oats for me. Splizwarf posted:Quick oats do have a place, though: cookies. Nope. In cookies, regular rolled oats are WAY better then the quick oats.
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Jul 6, 2015 16:06
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There's good reasons to use either type. Quick oats are much more delicate.
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Jul 6, 2015 17:28
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But... THE CHEWY. Oatmeal cookies are all about THE CHEWY. 
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Jul 6, 2015 18:21
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This is probably going to be extremely stupid, but what, if anything, do I need beyond freezer bags and saran wrap to freeze 93/7 ground beef properly? It'd be in the freezer for no more than a month.
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Jul 7, 2015 15:28
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GobiasIndustries posted:This is probably going to be extremely stupid, but what, if anything, do I need beyond freezer bags and saran wrap to freeze 93/7 ground beef properly? It'd be in the freezer for no more than a month. Just a month? Hell, that barely qualifies for a freezer bag. You're fine.
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Jul 7, 2015 15:40
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GobiasIndustries posted:This is probably going to be extremely stupid, but what, if anything, do I need beyond freezer bags and saran wrap to freeze 93/7 ground beef properly? It'd be in the freezer for no more than a month. like for at home? i just use sandwich bags. i roll a snowball-sized beef ball, drop it in the bag, then press it down flat like a burger patty.
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Jul 7, 2015 15:42
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GobiasIndustries posted:This is probably going to be extremely stupid, but what, if anything, do I need beyond freezer bags and saran wrap to freeze 93/7 ground beef properly? It'd be in the freezer for no more than a month. Nothing really but if you want to do it properly then place into bags and then immerse them in a big bowl of water to push out all the extra air and then seal the tops (don't immerse the tops). Then place them in the coldest part of your refrigerator for a few hours and then transfer them to the freezer and pack some frozen stuff around them to freeze them up faster. That's just general for freezing any meat afaik.
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Jul 7, 2015 15:42
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Ok cool, thanks for the replies! Like I said, I knew it was kind of a dumb question but I don't use my freezer a ton for stuff that I don't already buy frozen and right now there's a great sale that I'd like to take advantage of for spanish rice, sloppy joes, and the like later this month.
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Jul 7, 2015 15:49
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GobiasIndustries posted:Ok cool, thanks for the replies! Like I said, I knew it was kind of a dumb question but I don't use my freezer a ton for stuff that I don't already buy frozen and right now there's a great sale that I'd like to take advantage of for spanish rice, sloppy joes, and the like later this month. I used to never use my freezer for anything other than frozen food I bought, either, But it's actually been one of the best "kitchen discoveries" when I started using my freezer more. One small advice: try to mark everything you stuff in there with a name and a date. (I usually just throw a post-it note on it, because I'm too lazy to buy stickers) Anyway: this helps you to recognise the contents of your fridge and keep track of edibility (I don't think anything goes bad, but I don't like the idea of not knowing when something went in there)
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Jul 7, 2015 16:36
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I think most of my aversion to keeping stuff in there comes from living in a fraternity for several years where the refrigerators were generally wastelands; you bought stuff you were using that day or the day after or it'd get stolen or destroyed somehow, even the stuff in the freezer. After that I moved into a small apartment where I only had a mini-fridge so no real freezer space there either. Labeling is a great idea; I'll toss a sharpie in one of the drawers.
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Jul 7, 2015 17:03
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paraquat posted:One small advice: try to mark everything you stuff in there with a name and a date. I use masking/painters tape. It's cheaper than stickers, stays on well but also comes off easy.
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Jul 7, 2015 17:31
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I do masking tape too, and I date everything in the fridge as well even if I plan to use it right away. It's good to know that the leftover pasta sauce or whatever I made and forgot about is now too old to use.
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Jul 7, 2015 18:10
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How long can I expect chopped veggies to stay acceptably fresh in the fridge? Now that temperatures are regularly above 100, I've found that all my desire to cook has left me. I'm hoping that if I can prep a bunch of veggies ahead of time, I'll be more willing to at least throw together a stir fry instead of eating out. I'm thinking things like carrots, bell peppers, onions, etc. I assume mushrooms would be too delicate, since even when they're whole I have trouble using them before they go bad. Also, what are some good foods that don't require heat for preparation? I can think of salad and gazpacho, and I guess various dips/hummus - beyond that I'm drawing a blank.
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Jul 7, 2015 19:54
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Esme posted:How long can I expect chopped veggies to stay acceptably fresh in the fridge? Now that temperatures are regularly above 100, I've found that all my desire to cook has left me. I'm hoping that if I can prep a bunch of veggies ahead of time, I'll be more willing to at least throw together a stir fry instead of eating out. I'm thinking things like carrots, bell peppers, onions, etc. I assume mushrooms would be too delicate, since even when they're whole I have trouble using them before they go bad. Asian cold noodle dishes? Some of the noodles used can be prepared entirely by soaking, though in any case "boil water, throw noodle in" is pretty much the least possible effort thing that one can do that still qualifies as 'cooking with heat'.
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Jul 7, 2015 20:04
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Esme posted:How long can I expect chopped veggies to stay acceptably fresh in the fridge? Now that temperatures are regularly above 100, I've found that all my desire to cook has left me. I'm hoping that if I can prep a bunch of veggies ahead of time, I'll be more willing to at least throw together a stir fry instead of eating out. I'm thinking things like carrots, bell peppers, onions, etc. I assume mushrooms would be too delicate, since even when they're whole I have trouble using them before they go bad. Summer rolls (aka rice paper rolls) tortilla wraps filled with cold stuff Edit to add: if its really hot, you could make a green smoothie, that way you dont even have to chew! paraquat fucked around with this message at 20:17 on Jul 7, 2015 |
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Jul 7, 2015 20:13
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Esme posted:How long can I expect chopped veggies to stay acceptably fresh in the fridge? Now that temperatures are regularly above 100, I've found that all my desire to cook has left me. I'm hoping that if I can prep a bunch of veggies ahead of time, I'll be more willing to at least throw together a stir fry instead of eating out. I'm thinking things like carrots, bell peppers, onions, etc. I assume mushrooms would be too delicate, since even when they're whole I have trouble using them before they go bad. I feel dirty saying this but I've been looking up 'raw food' recipes just to get ideas.  Lifestylers the experts on how to make a decent variety of cold foods, after all. A fad diet for every whim! Also: Spring rolls, cold overnight oats, many wraps and sandwiches, spinach+yoghurt+frozen fruit smoothies, listlessly picking at chilled fruits, tuna straight from a can... There is no appetite or shame. Only sweat.
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Jul 7, 2015 20:26
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paraquat posted:Summer rolls (aka rice paper rolls) Funnily enough, called 'spring rolls' at a lot of the vietnamese/thai joints I've frequented in the bay area. Spring Rolls in Australia = Egg Rolls.
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Jul 7, 2015 20:27
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d3rt posted:Funnily enough, called 'spring rolls' at a lot of the vietnamese/thai joints I've frequented in the bay area. I think they differ like this in the USA: Summer Roll - Wrapped in Rice Paper. Crunch comes from vegetables. Spring Roll - Wrapped in Rice Paper and deep fried. Crunch comes from vegetables and wrapper. Egg Roll - Wrapped in wonton wrappers and deep fried in a New Jersey facility, frozen and shipped across country ready to be indifferently microwaved. Crunch comes from broken teeth.
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Jul 7, 2015 20:52
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Cavenagh posted:I think they differ like this in the USA: America is a big place. It's not set it stone because like I just said, rice paper rolls are called Spring Rolls in many of the vietnamese and thai restaurants I've been to in the bay area (the USA). I've never actually come across deep fried rice paper rolls before, neither in the bay area or Australia. I've also had really good house made egg rolls. In Australian Vietnamese restaurants they will be served with iceberg lettuce and leaves of this vietnamese plant I can't remember the name of, let's call it vietnamese mint until someone corrects me. You wrap the egg roll in the lettuce leaf with the vietnamese mint and dip it in nuoc cham. I hope someone that knows more about vietnamese will chime in and tell me what all this stuff is called. Bald Stalin fucked around with this message at 21:05 on Jul 7, 2015 |
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Jul 7, 2015 20:58
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These are all great ideas, thanks! I don't know why I didn't think of spring rolls. I've never had a cold noodle dish, but I love glass noodles so I'll give it a shot. Sandwiches didn't occur to me because now that I've learned how to make a halfway decent bread loaf buying bread feels like a rip off, but I can suck it up or start baking at 2am.PiratePing posted:I feel dirty saying this but I've been looking up 'raw food' recipes just to get ideas.  There have been days lately where I lived off of pickle juice and ice cream because gently caress cooking anything or going outside to get groceries. I can't move out of this hellhole soon enough.
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Jul 7, 2015 21:09
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GobiasIndustries posted:I think most of my aversion to keeping stuff in there comes from living in a fraternity for several years where the refrigerators were generally wastelands; you bought stuff you were using that day or the day after or it'd get stolen or destroyed somehow, even the stuff in the freezer. After that I moved into a small apartment where I only had a mini-fridge so no real freezer space there either. Labeling is a great idea; I'll toss a sharpie in one of the drawers. Also portion whatever you're freezing out as best you can now -- if you're buying like 10 pounds of meat, make little 1 pound bags or something like that so you can defrost in a few minutes (and as someone else said, a flat piece freezes and thaws much easier than a solid cube).
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Jul 7, 2015 21:31
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https://www.youtube.com/watch?v=pW2kilumXJ4&t=46s I'm working on a replica dough for traditional midwestern cracker crust pizza. Most recipes do not feature yeast, obviously, as it would limit the "crackeriness" of the dough. But Pat's Pizza, one of the more amazing producers of this style of pizza, notes in the above video (timelinked) that his dough production process lasts 5 days, kills the yeast, etc. This flat dense but crisp/flakey crust is pretty nuanced, and very much part of the style - but I've no clue how to make it using yeast. Yeast significantly improves the flavor of dough, and I'd love to have that flavor. What will happen if I let dough rise and fall? How long does it take for yeast to die, so that when I beat a dough down it is no longer going to rise? Does anyone have any insight on this technique? Even thoughts may help, I'm willing to do the experimentation, just want a second opinion.
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Jul 8, 2015 00:43
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is pork shoulder ok to grind up for potstickers? the shoulder I bought is way more than im going to need and im going to have quite a bit left over and id like to grind + freeze it.
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Jul 8, 2015 02:21
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Woof! Woof! posted:https://www.youtube.com/watch?v=pW2kilumXJ4&t=46s
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Jul 8, 2015 02:44
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Esme posted:Also, what are some good foods that don't require heat for preparation? I can think of salad and gazpacho, and I guess various dips/hummus - beyond that I'm drawing a blank. How about ceviche? Couscous and Fine Bulgar (i.e. #1 bulgur; the smallest size. Not #2+ or bigger pieces of wheat) can be made with minimal heat, where they just require boiling water, but no prolonged cooking. For bulgur you could make it into kisir, or bulgur mixed with tomato paste and/or pepper paste/other stuff (biber salcasi). You could also make tabbouleh a.k.a. lots of parsley and vegetables with a little bit of bulgur You could serve either with vegetables or with the ceviche.
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Jul 8, 2015 02:56
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Woof! Woof! posted:https://www.youtube.com/watch?v=pW2kilumXJ4&t=46s He is likely using misleading terminology. Heat is pretty much the only way to kill yeast and you could kill it with the method SubG mentioned using hot water but imo... - Use a lower hydration dough, this will not allow it to get very springy (~ 50%) or lower. - Use more fat than your normal pizza dough, maybe 10% - Normal Salt - Normal Sugar if any. - Bread flour After four-five days in the fridge the yeast will be pretty retarded. Pull it and let it get back to room temp, roll it out paper thin then fridge it again for a few hours to to retard it one last time. Don't be afraid to use more flour. I'm not well versed on the implication of fridging it again but it seems to be necessary to mimic the youtube method and with the higher fat content it may help it get more crispy.
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Jul 8, 2015 03:39
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Haverchuck posted:is pork shoulder ok to grind up for potstickers? the shoulder I bought is way more than im going to need and im going to have quite a bit left over and id like to grind + freeze it. Absolutely it's fine.
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Jul 8, 2015 06:03
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Mr. Wookums posted:He is likely using misleading terminology. Heat is pretty much the only way to kill yeast and you could kill it with the method SubG mentioned using hot water but imo... SubG posted:I don't know what you're specifically after, but if you were making actual crackers---like a Saltine, for example---you'd start by making a sponge of the flour, water, and yeast, doing a cold rise overnight in the fridge, and then adding in shortening, buttermilk, or whatever, and your other flavours, then adding in enough additional flour to get a rollable dough. Thanks, both of you, for the quick response. I'm going to try both of these ideas out and I'll let you know how it goes.
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Jul 8, 2015 06:51
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d3rt posted:America is a big place. It's not set it stone because like I just said, rice paper rolls are called Spring Rolls in many of the vietnamese and thai restaurants I've been to in the bay area (the USA). I've never actually come across deep fried rice paper rolls before, neither in the bay area or Australia. The egg roll wrapped in a lettuce leaf with mint is called Nem, it's a kind of Vietnamese pork sausage wrapped in rice paper and deep-fried. I eat the poo poo out of it whenever I'm in Paris. Best hangover food.
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Jul 8, 2015 11:37
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Mr. Wookums posted:I'm not well versed on the implication of fridging it again but it seems to be necessary to mimic the youtube method and with the higher fat content it may help it get more crispy. Yeast takes time to go from dormant to CO2 producing, and by refrigerating and then cooking, you go from dormant to dead without a significant CO2 phase in a cracker crust.
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Jul 8, 2015 19:29
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Okay, I'm cooking something in a stainless steel pot that starts with butter and adds: vidalia onion, sliced mushrooms, garlic, jalapeno, and diced red bell pepper. - I want the onion and mushrooms to brown and caramelize fully. - I want the red bell pepper to be crunchy and sweet, but not to caramelize. - I want the garlic and jalapeno to add flavor without either overpowering the dish or burning. - I need to cook everything in a single pot. In what order should I add the ingredients, and how long do you recommend I add to each step.
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Jul 8, 2015 19:57
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Mushrooms and onions together for a long time. Jalapeno when they've just caramelized, let cook for a few minutes, then add the garlic for a minute. Add the bell pepper, cook for 30 seconds, serve.
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Jul 8, 2015 20:15
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Bell pepper goes in like 5 minutes before serving.
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Jul 8, 2015 20:15
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