at Tue, 14 Feb 2006 03:14:57 GMT in <omi2v11on3cmfftpmdcfo96epkvhe0rac9@
4ax.com>, somebody (modom) wrote :

>Anybody out there ever cook old fashioned oats in a slow cooker?
>Results? Recipes? Anecdotes?

You want to use steel-cut oats. Regular rolled oats have a tendency to
dissolve into a paste remarkably similar to spackle with the long overnight
process.

I usually use 4 cups water to 1 cup oats. Set on low.

For a really rich version you can use 4 cups milk. However, I've found that
2 cups milk, 2 cups water is better. The texture improves slightly over the
full-milk version which always seems slightly dry and paradoxically less
creamy.

If you can afford the expense, Chefshop.com sells quite simply the best
oats you can buy - The Oatmeal of Alford. There is just no comparison.
Compared to standard steel-cut oats (e.g. McCann's, they have a much more
assertive oatey flavour and the texture is impossibly creamy - MUCH
creamier than any other porridge you will ever have had.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)