Oatmeal as a side dish in Steba DD1

Oatmeal as a side dish in Steba DD1

Category: Dishes from cereals and flour products

Kitchen: Russian

Ingredients
oat groats	1 part
the water is cold	2 parts

Cooking method

• Simple oatmeal. It is prepared from dry (not soaked) whole grain oats in water, without salt and sugar.
• Rinse the grain, put in stainless steel. bowl and cover with water. The valve is closed. Porridge program 07 х 60 min. After the signal, you can open it in 10 minutes. You can let it stand.
• The grain absorbs all the water. The prepared porridge is crumbly.
• Then you can eat it as a side dish, you can add milk and hold it for a little while, add salt, sugar and butter to taste, you can use it for soups and cabbage soup instead of barley.
• Stores well in the refrigerator, then use as you like.

Cooking program:

Porridge 07

In, what you need! I love oatmeal, as I find it in the store, I will definitely do it. Thank you!

[Anastasia]

Anastasia, Anna57 wrote that she buys this at Kosygin 21 in St. Petersburg.

You can, of course, laugh for a long time, but I have never been able to cook oatmeal properly. Now I will try to do just that. Thank you!

I, too, began to often cook such cereals, then oatmeal, then barley. Even in a slow cooker, I really like how they turn out)))
The only thing is that these cereals need to be soaked at least a little, not from the point of view that they already turn out well, but from the point of usefulness.

girls, be careful with unshelled cereals, especially with oatmeal and wheat, I have already unsubscribed here with links - they have a lot of phytic acid that blocks the absorption of calcium, and there are still some troubles. The issue is easily solved - all cereals (except millet, buckwheat and rice), as well as legumes, must be soaked for a day before cooking. I understand that it is possible to boil stones in slow dishes without soaking, but oatmeal not processed to neutralize phytic acid (and this, by the way, and flakes too) are not recommended to be eaten more often than once a week (and not at all to be given to children and people of age)

[Galina]

Galina, try)

Olya, I have not heard about oats. I know the beans need to be soaked in order to remove the "poisons" and preferably for 6-8 hours. Thank you.

I read a little about phytic acid.
It is found in all cereals, in any grain. This acid binds phosphorus, which prevents the absorption of potassium, magnesium, copper, zinc, iron.
Soaking allows enzymes, lactobacilli and other friendly microorganisms to break down and neutralize phytic acid.
A 7-hour soak in a warm, slightly acidic environment (sour milk, kefir ...) allows you to neutralize the bulk of the phytic acid in the grains. Can be soaked in plain water.
In the industry, this acid was added and it was called E-391. Now it is recommended not to add it, because the topic is not fully understood.
Previously, our grandmothers and great-grandmothers soaked all the cereals so that they cooked faster, reprimanded and digested better. But they didn't have pressure cookers))))
Which of us soaks rolled oats overnight? But it turns out it is necessary, earlier on the boxes they wrote about this in the cooking method.
It is better to roast buckwheat and millet, these cereals are gluten-free.
We will soak so as not to doubt))) It is better to overbid than not.

A 7-hour soak in a warm, slightly acidic environment (sour milk, kefir ...) allows you to neutralize the bulk of the phytic acid in the grains.

Aaaaa !!!!! This means that I always soak barley in kefir correctly!
(And rolled oats - in cutlets, and semolina - in a casserole) ...

[Galina]

GalinaWell done, intuition and grandmother's tricks are always useful

[Tatyana]

Tatyana, I already quoted you in the topic about sour cabbage soup.

Thank you, Galin. Live and learn. And the scientists will throw something new

[Tatyana]

I read a little about phytic acid.

Tatyana!
Thanks for the information! Very interesting .
The first time I heard about soaking cereals in kefir at Anna 1957, if I am not mistaken, in the topic about the soybean (or I am mistaken, here is sclerosis). I was very surprised, but I thought it was no accident. And for sure!

Which of us soaks rolled oats overnight?

I do soak sometimes. And then I eat it just like that, without cooking - the rolled oats become a special pleasant consistency, without sourness (what a word). It's hard to describe.

Anastasia, Anna57 wrote that she buys this at Kosygin 21 in St. Petersburg.

Yes, I saw it, thanks! It's just that Narodny is far from me that I have to choose the time to get there. Although, a mad dog ...

I do soak sometimes. And then I eat it just like that, without cooking - the rolled oats become a special pleasant consistency, without sourness (what a word). It's hard to describe.

Anastasia, I do that too. BUT! The water needs to be drained! And sometimes everything is absorbed by me. So you need to pour more water so that there is something to drain)))

It turns out that if you soak the rolled oats in kefir, then pour out and rinse the chtoli too? They were always soaked in kefir, and in the morning they ate for breakfast, / type of diet /

Hello, please accept me, you have a good site, and how many interesting recipes and useful information, especially in the culinary section, thank you all.
I always soaked pearl barley in water, I didn't know about kefir, just as in the old fashioned way, and I also like to cook it not to the end and then cook it with meat in the oven, it turns out a delicious hearty winter dish.

[surpriza]

surpriza, Tatiana, welcome))). The forum is really nice and kind. Share your recipes.

[GTI Tatiana]

GTI Tatiana,
Tanya, I want to put your porridge in the morning - cook it partially now (I'm afraid to put it on a Delay) and on languor or heating until morning. What do you think - how long should I cook it and is it enough to leave it on warming up or is it better to set the 85 degree languor instead of heating? And yet - can it be salted right away?

[Antonovka]

Antonovka,
Lena, I saw the message late. It's morning now. On languishing, raw will not reach. Cook for at least 40 minutes. There is no need to be afraid on a delay. The groats are very hard. It is tight even after soaking.

[GTI Tatiana]

GTI Tatiana,
Yes, no, I just asked about the languor after Porridge) I even had breakfast - it turned out well, it is possible that I needed to add a little less water - 1 mst of cereal and 1.75 mst of water (I will try next time.). How I did it - 40 minutes. Porridge 0.7 and 6 hours Heating 75 degrees.
Thank you, Tanyush, for the recipe

There is a very old Scottish recipe for porridge oatmeal. They cook it without salt, without sugar, without milk. To reveal the taste of the grain, it is boiled in water for about 30 minutes from whole or crushed grains. Cook over low heat, stirring constantly with a wooden spoon. Oats give the most delicate nutty flavor. It is his Scots who are afraid to "frighten off". Only during meals is it allowed to salt porridge, add milk / cream. Put hot porridge in one plate and cold milk / cream in another. Spoon the porridge with a spoon, then dip the spoon with the porridge into the milk / cream and into the mouth)))
Boil such porridge for several days. Refrigerate and store cold. In the morning, cut off the desired piece of porridge, add a little water to warm it up. Or they are heated by frying.
Porridge is loved in England too.

Well, they don't write about soaking in any porridge recipe. Previously, people did not know about phytic acid))) They only knew about the benefits and nutritional value of this porridge.
Soluble fiber (beta-glucan) lowers bad cholesterol. There is a lot of it in oats, barley, wheat germ, bran, beer.

How I did it - 40 minutes. Porridge 0.7 and 6 hours Heating 75 degrees.

Lena, that's why the water remained. She didn't have time to absorb. And at 75 * it just stayed hot. If the taste of the grain suits you, then yes. And it takes an hour for the water to be completely absorbed. The grain is not digested. And then let it stand on the heating for a while until breakfast. Better on a postponement, probably.

Well, they don't write about soaking in any porridge recipe. Previously, people did not know about phytic acid)))

The less you know the better you sleep.

The less you know the better you sleep.

Exactly, Gal. And how many generations have been fed on milk and cereals.

I really liked soaking the barley in the whey. Should be applied to oats. Then the cooking time will be reduced to 30 minutes.

I tried to cook soaked oats.
Rinse one part of oats well in several waters or in colorant. I measured with a cup of HP. At night I poured cold water (there was nothing fermented). In the morning I washed it, put water in a 1: 1 bowl,
Porridge mode 07 х 20 min. Let the pressure release. Then you can add milk and darken.

An hour to cook? Today I read recipes from a recipe book in a staff, where oatmeal seems to be cooking in one minute. If I'm not confusing anything ...
She won't be ready in less than an hour? She's under pressure ... I thought there was about 15 minutes at most and that's it :-( I just bought myself a pressure cooker just to cook porridge quickly :-(

[kolombo]

kolombo,

Today I read recipes from a recipe book in a staff, where oatmeal seems to be cooking in one minute. If I'm not confusing anything.

There is no such thing in my recipe book. And in one minute I cook buckwheat. Again, you can cook it in a minute, or you can simmer it like in a stove. Which option suits best to whom?
Whole grains of oatmeal are very dense, do not cook quickly without soaking. We discussed in the topic why it is generally recommended to soak. And this recipe for oatmeal without soaking, so it takes a long time to cook.
It's good that we bought Shtebochka. Congratulations. Learn to use it very soon and you will be happy

It's strange. Do we have different recipe books ...


Aha, it would be better to figure it out sooner) I don't quite understand when to pour water and when not. And usually people do not write something about whether it is necessary to pour water and how much it should be poured. I just do not really imagine how everything inside the multicooker is cooked under pressure, if there is not even water ... a couple, then where do you get it? And does the food start to fry without water, and not cook ...? In general, I don't really understand this ...

[kolombo]

kolombo, although it is written in the recipe book "... a measuring cup of oatmeal", you can see from the photo that these are flakes (apparently, translation flaws), and oatmeal and oatmeal are not the same thing! In Tatyana's recipe, everything is indicated specifically for GRUPS - both proportions and time, and in the book - for FLAKES!

[torbochka]

torbochka,
Irina, it is! I just wanted to write about it.

GTI Tatiana,
Tatiana, thanks for the recipe! I'll try to cook))

[kolombo]

kolombo, I have no such recipe. The book is probably different, maybe supplemented with recipes.
Try this recipe. But I doubt it very much.Irina, correctly writes that this is for cereal. Then tell me.
And what is not clear, ask. Girls willingly share skills.

[Katya1234]

Katya1234, you are welcome. You will read the whole Temka. Therefore, as there is an option with and without soaking.

[torbochka]

torbochka, so I looked just at this photo and it seemed to me, on the contrary, it seemed to me that it was cereals, and not flakes. It is hard to see here, of course, but most likely you are right. I myself do not believe that cereals can be cooked for a minute, especially as impenetrable as oatmeal.

GTI Tatiana, yes, I'll try, of course, now I'll have to, because today, to celebrate, I went and bought cereals, because it seems to be healthier than cereals (right?). :-)
When I bought a pressure cooker, I just dreamed that I would cook any cereal in 15 minutes like "I threw it, set the time, came and got it and eat it." And I read recipes - then 1 hour, then 2, then in general 8 - duck I think "yes well is that where my 15 minutes are ??"))))

[kolombo]

kolomboYou will soak it overnight, and in the morning boil it for 20 minutes, but the liquid is already 1: 1.

[GTI Tatiana]

GTI Tatiana, here. We need to write it down. Already my head is swelling from all these recipes)) So many things))
Thank you)

[GTI Tatiana]

GTI Tatiana I love this porridge very much, but unfortunately since October I can’t buy oatmeal, I used to buy it in Auchan, but now it’s not there

And I really want to, maybe someone will tell you where you can see oatmeal

[Olga]

Olga, I buy at Crossroads. I have two side by side. In one almost always there is, and in the other I have never seen)

Tatyana, thank you, tomorrow I'll go look

[GTI Tatiana]

GTI Tatiana Tanya, I finally bought it all the same (in the ABC of Taste) Hurray !!!

[GTI Tatiana]

GTI Tatiana,
Tatyana, I read the whole topic. I found a lot of useful things for myself. It remains to buy cereals.

[Olga]

Olga, well.
Kate, it's good that the information came in handy) By the way, the soaked cereals turn out to be more "airy" or something, like steamed for a long time in the oven (oven). And they prepare faster. In the basic recipe, the cereal was dry, and the simmering effect was obtained.