Porridge
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- anttismo
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Porridge
Postby anttismo » Sun Jul 13, 2014 9:50 am
So I eat a lot of porridge. At least 1 serve a day, where a serve is about 200g of dry stuff, on the weekends it can be 2, and even 3 in the extreme. That much dry stuff is a lot, especially for smaller people and people on relatively low calorie diets. 200g of dry stuff boils up to 1kg or more final product...
Anyway, I use mostly oats, but also semolina, rice, spelt grain and those "5 grain" type mixes that you can find. And I tend to boil it mostly in water, but do use some milk as well. Anyone have as good suggestions on what to make porridge from guidance for good ways of making it?
I'll kick things off with one of my favourites, oat/semolina in water/milk.
Bring 100g rolled oats to boil in 500ml of water. Simmer gently for 5 or 10 mins before adding 500 milk (I mostly use half fat stuff) and 100g of semolina. Simmer for 5 or 10 mins while stirring as it thickens. I also a add bit of salt. Let it cool for a good 15 minutes before eating straight from the pot. Gives it time to get a new think skin.
Can be served with any combination of butter, cold milk, sugar, cinnamon or just plain. I like it plain, especially with think skin
So I'm looking for new ideas, so please feel free to add ideas of what to make into porridge or how to make it. Like I've tried potato and pasta, neither are as good as oats, rice and semolina
- Tim
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Re: Porridge
Postby Tim » Sun Jul 13, 2014 12:56 pm
This supposedly reduces the amount of nutrient loss (vitamin E?) due to boiling.
I had elevated blood cholesterol levels a few years ago but no weight issues at 62kg's.
Oats and oat bran in particular were recommended. Nowadays I combine about 0.25 cup of oats and about 0.75 cup of oat bran.
Cholesterol levels are back to normal thanks to this, an overall improvement in diet and regular exercise.
The Scotts eat porridge with salt (yuck), I like mine with dates and honey.
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Re: Porridge
Postby Gerry.M » Sun Jul 13, 2014 1:10 pm
I put a pinch of salt in mine otherwise I find them really bland, those being plain quick oats and water.Tim wrote:If you soak the oats overnight in the cooking pot you only have to heat rather than boil them in the morning.
This supposedly reduces the amount of nutrient loss (vitamin E?) due to boiling.
I had elevated blood cholesterol levels a few years ago but no weight issues at 62kg's.
Oats and oat bran in particular were recommended. Nowadays I combine about 0.25 cup of oats and about 0.75 cup of oat bran.
Cholesterol levels are back to normal thanks to this, an overall improvement in diet and regular exercise.
The Scotts eat porridge with salt (yuck), I like mine with dates and honey.
A guy at work saw me adding salt the other day and asked if I was Scottish
As I explained it's like making a basic cake or biscuits, the salt doesn't make it taste "salty" just knocks the blandness out.
I do sweeten it after with either honey/sugar and a cut banana too.
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Re: Porridge
Postby reefer » Sun Jul 13, 2014 1:36 pm
We also prefer full rolled oats for the texture, “quick oats” is just oats chopped up and turns to mush.
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Re: Porridge
Postby Wags71 » Sun Jul 13, 2014 8:59 pm
Really good this one
- Lizzy
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Re: Porridge
Postby Lizzy » Sun Jul 13, 2014 9:47 pm
- clackers
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Re: Porridge
Postby clackers » Mon Jul 14, 2014 9:12 am
I quite like it, and will add different things to it at different times, including rhubarb, crushed nuts, banana, sultanas, shredded coconut and cooking chocolate buttons.
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Re: Porridge
Postby OldBloke » Mon Jul 14, 2014 9:53 am
OB
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- casual_cyclist
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Re: Porridge
Postby casual_cyclist » Tue Jul 15, 2014 1:48 pm
However, they have played havoc with my digestion. If you eat overnight oats, be prepared to drink a significant amount of extra water. I didn't and it caused problems
I'm thinking of switching to full fat greek yoghurt and coconut milk instead, mainly because I'm missing heaps of training due to the weather, I just ran out of oats and I have a tub of yoghurt and a can of coconut milk to use up. I will go back to overnight oats when my training picks up. It's a cheap breakfast and a good source of carbs for me.
- casual_cyclist
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Re: Porridge
Postby casual_cyclist » Tue Jul 15, 2014 1:49 pm
http://www.katheats.com/favorite-foods/overnightoats" onclick="window.open(this.href);return false;
- gorilla monsoon
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Re: Porridge
Postby gorilla monsoon » Thu Jul 17, 2014 8:01 pm
- michael_w
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Re: Porridge
Postby michael_w » Wed Jul 23, 2014 12:48 pm
I use:
- 1/4 cup rolled oats
- 1/4 cup plain greek yogurt
- 1/3 cup milk
- 2 tablespoons chia
- 1/3 mashed banana
- a splash of maple syrup
- cinnamon
I generally make 6 at a time and refrigerate.
The oats and the chia do a great job of sopping up the liquid and making a great, firm porridge.
I love this and I find it interesting particularly because I can't stand normal porridge.
I've also tried it with stewed apple instead of banana. It's OK, but I prefer the banana.
- Summernight
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Re: Porridge
Postby Summernight » Wed Jul 23, 2014 3:46 pm
Otherwise I use oats and milk (no water), microwave for one minute, stir, microwave for another, then add sultanas, honey, banana, apple slices or whatever else I have on hand (that isn't kiwi fruit). I've even used Milo, although that makes it even more sticky (but it does taste chocolatey).
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Re: Porridge
Postby eeksll » Wed Jul 23, 2014 3:56 pm
I have rolled oats every morning. I like it like mash.
I put quick oats it in a bowl and add hot water, then leave it over night with a plate covering the bowl
In the morning I heat it up in the microwave till it starts to over flow (about 3min 30 on my microwave). So i got to stick around for this bit.
Then I microwave for 5min on power level 2 (obviously specific to my microwave) where i can go do other stuff.
Then I add honey and fold in 2 egg whites.
oats in oats milk sounds funny, think I might try it.
For those who use other grains, do they go soft or stay crunchy/hard. Also be nice to know which are the ones that go soft/hard.
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Re: Porridge
Postby tamagojo » Wed Jul 23, 2014 7:34 pm
- CXCommuter
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Re: Porridge
Postby CXCommuter » Wed Jul 23, 2014 10:25 pm
Super duper yum
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Re: Porridge
Postby SydneyRider » Thu Jul 24, 2014 12:07 pm
What is the difference between the rolled oats in Porridge and the rolled oats in Muesli that necessitates cooking?
Ron.
- anttismo
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Re: Porridge
Postby anttismo » Thu Jul 24, 2014 12:42 pm
- casual_cyclist
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Re: Porridge
Postby casual_cyclist » Thu Jul 24, 2014 12:50 pm
The oats in Porridge do not require cooking prior to eating. Porridge is typically made from rolled oats and they are the same as in raw muesli. Toasted muesli is the same, but cooked. Of course, to make porridge, you have to cook the oats because porridge is cooked oats, just like toasted muesli is cooked muesli.SydneyRider wrote:This might seem like a silly question, but why does the oats in Porridge require cooking prior to eating? The Muesli that I eat every morning contains rolled oats, and no cooking is required.
What is the difference between the rolled oats in Porridge and the rolled oats in Muesli that necessitates cooking?
I don’t cook my rolled oats. I soak them in milk overnight to make overnight oats. I like them better than porridge.
To summarise:
Overnight oats are like raw muesli
Porridge is like toasted muesli.
- grimbo
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Re: Porridge
Postby grimbo » Thu Jul 24, 2014 1:43 pm
According to the wikipedia, http://en.wikipedia.org/wiki/Rolled_oats, "Rolled oats are traditionally oat groats that have been de-husked, steamed and then rolled into flat flakes under heavy rollers before being stabilized by being lightly toasted."SydneyRider wrote:This might seem like a silly question, but why does the oats in Porridge require cooking prior to eating? The Muesli that I eat every morning contains rolled oats, and no cooking is required.
What is the difference between the rolled oats in Porridge and the rolled oats in Muesli that necessitates cooking?
Ron.
So rolled oats have already been steamed and toasted, ie, partially/totally cooked, and so can be eaten as-is from the box (if you like). I've seen some smoothie recipes that add oats straight from the box to the blender, but it never sounded very appetising to me.
- clackers
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Re: Porridge
Postby clackers » Fri Jul 25, 2014 3:18 pm
The cooking bursts the grains so that the starch can make that slurry consistency.SydneyRider wrote:
What is the difference between the rolled oats in Porridge and the rolled oats in Muesli that necessitates cooking?
Think cornflour in your gravy.
- DaveOZ
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Re: Porridge
Postby DaveOZ » Fri Jul 25, 2014 5:16 pm
I have this one which I cook with skim milk at work after my ride in.
http://www.carmanskitchen.com.au/our-pr ... ge-Sachets" onclick="window.open(this.href);return false;
- Cheesewheel
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Re: Porridge
Postby Cheesewheel » Fri Jul 25, 2014 9:18 pm
Porridge
I like porridge an awful lot.
Mostly 'cause its all I got.
(The money you save by eating porridge enables you to buy better bicycles)
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Re: Porridge
Postby softy » Fri Jul 25, 2014 9:57 pm
Rolled oats (only traditional, not chopped up)
Semilina
Rice flakes
Miele meal
Broken rice
Tastie wheat
Buckwheat
Quinoa
Oats for me is my favourite, ratio of 1 to 3 of oats to water, I add golden syrup or apple puree, then a little soy milk.
Some of the other porridges are 1 to 5 like semilina and meile meal.
Salt exactly sweetens oats, try it sometime
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Re: Porridge
Postby SydneyRider » Sun Jul 27, 2014 10:28 am
Thanks very much indeed
Ron.
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