How To Cook Stone Ground Oatmeal - How To Cook. These grits are a coarse grind. Bake on hot waffle iron.
How to Cook Delicious StoneGround Grits
Memorize the ratio—3 parts liquid to 1 part oats—then customize your bowl with a delicious array of fresh toppings. If you making porridge with ground oats, scottish oatmeal will give the granule consistency, otherwise select a meal grind or instant oats for creamer mouthfeel. If the grits get too thick, have some boiling water on hand and add a little to prevent scorching. Depending on the brand, the ratio of steel cut oats to water is usually 1 to 3. Then add oil, stir again and remove from heat. Boil 3 parts water to 1 part oats. Quick grits are ground fine and cook in 5 minutes; Cinnamon and honey keep things sweet and simple, but there's plenty of space to spice up your bowl with exotic combos—try cardamom, nutmeg, cloves, or. Mix 1/3 cup honey, 1/4. If you are using less water, keep a close, watchful eye so that it doesn't burn or dry out too much.
Simmer for three minutes, stirring here and there. Finally, add 1/2 cup of milk for every 1 cup of steel cut oats. Sprinkle the oats slowly into the water while whisking, into fully incorporated. In a small pot, bring 2 cups of water to a boil, add salt, and turn down to a simmer. Remove grits from heat, remove the bay leaf. Bake on hot waffle iron. The only difference between these types is in granulation. Add stone ground whole wheat flour, yeast and. Reduce to low heat and let simmer for 10 minutes before serving with your preferred milk, spices, fruits, nuts or favorite oatmeal toppings. Then add oatmeal and pecans. Then add oil, stir again and remove from heat.
