I finally broke down and purchased a rice cooker.

We much prefer the Irish Steel cut oatmeal.

There are 2 settings on the cooker, brown & white rice.

I have been experimenting setting the cooker at night & using the delay start.

Any successes or failures or recipes?

TIA,

Dimitri

Dimitri wrote:
> I finally broke down and purchased a rice cooker.
>
> We much prefer the Irish Steel cut oatmeal.
>
> There are 2 settings on the cooker, brown & white rice.
>
> I have been experimenting setting the cooker at night & using the delay start.
>
> Any successes or failures or recipes?

I can't imagine a rice cooker can be set to cook long enough to cook
steel cut oats.. it's not the delay start that's needed, it's the
length of cooking time. I use my slow cooker and set it for 7 hours at
low... I don't use a delay start, don't think it's a good idea to let
the oats sit in cold water any length of time anyway, I start the slow
cooker just before retiring for the night (it's all ready to go, even
have the oats measured, just gotta dump em in and hit start... when I
awake in the morning it's done and already kicked in to the keep-warm
cycle. Just have to stir and eat, I make enough at once to last a
week, keep it in the fridge and nuke how much I want each morning,
I've found that two cups of oats with nine and a half cups water works
well... about a tsp salt is optional, and enough butter to grease the
inside of the crock to prevent sticking (I suppose you can use a
cooking spray but real butter is what I want, plus I don't use any kind
of sprays, why would a normal brained person want to breathe in
aerosols, bad as smoking, maybe worse). Only need about a Tbls of
butter to grease a crock, spread over seven portions that little bit of
fat is not worth considering.

On 2007-01-14, Sheldon > wrote:

> I can't imagine a rice cooker can be set to cook long enough to cook
> steel cut oats..

It should:

http://home.howstuffworks.com/question35.htm

nb

Hello, notbob!
You wrote on Sun, 14 Jan 2007 12:10:36 -0600:

??>> I can't imagine a rice cooker can be set to cook long
??>> enough to cook steel cut oats..

n> It should:

n> http://home.howstuffworks.com/question35.htm

I suppose if you put in enough water it might cook long enough.
On the other hand, porridge has a disturbing capacity to erupt
unless stirred and I suspect the cooker would be ruined!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

notbob wrote:
> Sheldon wrote:
>
> > I can't imagine a rice cooker can be set to cook long enough to cook
> > steel cut oats..
>
> It should:
>
> http://home.howstuffworks.com/question35.htm

Thanks. That just proves the rice cooker cannot work for pin oats.

On 2007-01-14, Sheldon > wrote:

> Thanks. That just proves the rice cooker cannot work for pin oats.

Fortunately, not everyone lives in your world:

http://www.vegsource.com/talk/fatfree/messages/117.html

nb

"Sheldon" > wrote in message
ups.com...
>
> Dimitri wrote:
>> I finally broke down and purchased a rice cooker.
>>
>> We much prefer the Irish Steel cut oatmeal.
>>
>> There are 2 settings on the cooker, brown & white rice.
>>
>> I have been experimenting setting the cooker at night & using the delay
>> start.
>>
>> Any successes or failures or recipes?
>
> I can't imagine a rice cooker can be set to cook long enough to cook
> steel cut oats.. it's not the delay start that's needed, it's the
> length of cooking time. I use my slow cooker and set it for 7 hours at
> low... I don't use a delay start, don't think it's a good idea to let
> the oats sit in cold water any length of time anyway, I start the slow
> cooker just before retiring for the night (it's all ready to go, even
> have the oats measured, just gotta dump em in and hit start... when I
> awake in the morning it's done and already kicked in to the keep-warm
> cycle. Just have to stir and eat, I make enough at once to last a
> week, keep it in the fridge and nuke how much I want each morning,
> I've found that two cups of oats with nine and a half cups water works
> well... about a tsp salt is optional, and enough butter to grease the
> inside of the crock to prevent sticking (I suppose you can use a
> cooking spray but real butter is what I want, plus I don't use any kind
> of sprays, why would a normal brained person want to breathe in
> aerosols, bad as smoking, maybe worse). Only need about a Tbls of
> butter to grease a crock, spread over seven portions that little bit of
> fat is not worth considering.

Thanks...

I'll give the slow cooker and the ratio a try.

Dimitri