It’s winter. Oatmeal is hot. Nuff said… but what about the type of oatmeal? Does it really make a difference if you eat the instant stuff vs. the steel-cut? I didn’t think it did… but man was I wrong.
"What is so appealing about oatmeal, especially the kind made from
steel-cut oats, is its nutty flavor and texture. " The same is true
with proper rice, not that instant stuff. There’s a nutty nuance to the
aroma and flavor that will keep instant rice forever banned from my
I’ve never thought about oatmeal in the same militant terms as I do
rice, but after reading this NYT piece, maybe I will. My biggest
concern was the time; at 5:30 in the morning, I barely trust myself
with a safety razor, much less a hot stove. But Burros knocks that down:
"Surely one reason people have turned to instant oatmeal
is that it takes only a couple of minutes. Steel-cut takes 20 to 30
minutes, and rolled about 5. For those who like old-fashioned oatmeal
for breakfast but don’t have much time, two shortcuts are available.
Steel-cut oats can be prepared and refrigerated for several days.
For breakfast a portion can be placed in a microwave-ready cereal bowl
with milk and heated about three minutes. (The exact time depends on
the microwave.) It’s a good idea to stir it once halfway through. Or it
can be cooked from scratch in a microwave in a container tall enough to
keep the liquid from boiling over for 12 to 14 minutes."
When you put it that way, steel-cut oats may be on my bulk-bins shopping list, right along with basmati rice by the pound.
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