Can you cook this in bulk lots (ie in a slow cooker overnight?) and then
freeze it in smaller portions? If so how would you defrost and reheat?
Thanks

Liz

On Thu, 5 May 2005 11:33:52 +1000, "Staycalm"
> wrote:

>Can you cook this in bulk lots (ie in a slow cooker overnight?) and then
>freeze it in smaller portions? If so how would you defrost and reheat?
>Thanks
>
>Liz
>

It keeps quite well in the fridge for up to a week (or more), but I
have never frozen it. We do a vat in the crock-pot and store it in
Tupperware.

I use steel cut oats. It is also quite easy to prepare in the
microwave to have fresh each morning.

Measure 1/2 cup oats to 1.5 cups water per good-sized serving.

Microwave on high in a deep pyrex-type mixing bowl for 10-13 minutes,
depending on your microwave.

Boron

Staycalm wrote:

> Can you cook this in bulk lots (ie in a slow cooker overnight?) and then
> freeze it in smaller portions? If so how would you defrost and reheat?
> Thanks

I make batches of porridge 4 servings at a time, take a serving and then put
the rest in the fridge. The next morning I spoon out another serving and
nuke it.

In article >,
"Staycalm" > wrote:
>Can you cook this in bulk lots (ie in a slow cooker overnight?) and then
>freeze it in smaller portions? If so how would you defrost and reheat?

I had a (very) quick google to see if I could find a photo of a
kitchen drawer with a layer of traditional Scottish porridge stored
for daily breakfasts. :-) But no luck. :-(

However, I did stumble on this site which has interesting synopses of
ca. 18 bulk edible grains and variations, including cooking notes:

<http://tinyurl.com/7etjb> or, in full:

<http://www.harvestcoop.
com/pages/resource/nutrition/hanoverbrochures/hanoverbulkgrainsns.
html>



Cheers, Phred.

--
LID