Soaking Oats....?

Subject: Soaking Oats....?
From: wysiwyg
Date: 17 Feb 18 - 12:06 PM

Did I dream it or was there a question recently about soaking one's oats? Because I think I may know part of the answer:

Drammach.

https://www.google.com/search?ie=UTF-8&client=ms-android-samsung&source=android-browser&q=drammach

As I eat a version of it myself, I can attest that it's improved with soaking when time permits.

~Susan

Subject: RE: Soaking Oats....?
From: keberoxu
Date: 17 Feb 18 - 06:48 PM

well, a Mudcat search brought up
a 2008 thread about porridge -- labeled a "folklore" thread for some reason.

Subject: RE: Soaking Oats....?
From: Joe Offer
Date: 17 Feb 18 - 07:00 PM

This is a very important matter, albeit a bit disconcerting for us menfolk.
See Me Husband's Got no Porridge in him (click)
And: Down-a-Down

Subject: RE: Soaking Oats....?
From: Jos
Date: 18 Feb 18 - 04:05 AM

Raw porridge really doesn't sound very appealing, especially on a damp Scottish morning (or evening).

Here are a few alternative suggestions:

http://www.scottishrecipes.co.uk/cranachanrecipe.htm

Subject: RE: Soaking Oats....?
From: wysiwyg
Date: 18 Feb 18 - 07:58 AM

I carry a packet of quick-oats in my purse so that when I'm dining out I have a gluten-free carb to add to anything wet. I also use these when on a long drive for cheap/fast road eats-- Pull into gas station and open can of GF soup. Drink top inch of broth, add oats and stir. Leave car for pit stop and refueling, and then finish thickened soup with a spoon. Get back on the road and have a banana while driving.

Subject: RE: Soaking Oats....?
From: Thompson
Date: 18 Feb 18 - 05:17 PM

There's a Scottish dessert made by soaking uncooked oatmeal in whiskey and then adding honey and lightly beaten cream. Verra nice. Healthful, like.

Subject: RE: Soaking Oats....?
From: Jos
Date: 19 Feb 18 - 04:28 AM

Thompson, that was what I was looking for when I found the cranachan.
I've had another rummage around the internet and found this:

Flummery

Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol.
by Mille

30 ounces cold water
4 tablespoons old-fashioned oatmeal, soaked for 48 hours in the water
6 ounces orange juice
2 tablespoons caster sugar or superfine sugar
5 ounces double cream (heavy whipping cream)
2 oranges, zest only
4 tablespoons honey
2 tablespoons good Scotch whisky or brandy
5 fluid ounces whipped cream

Stir the soaked oatmeal and then strain off the liquid into a saucepan.
Discard the oatmeal.
Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
Allow to cool until tepid and then stir in the double cream.
Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.
Allow approximately 1 hour.
When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.

Surely it must feature in some Scottish song or poem.

Subject: RE: Soaking Oats....?
From: Mr Red
Date: 19 Feb 18 - 05:27 AM

Now....

I soak my oats (porridge) in boiling water and leave overnight.
Then microwave in the morning (1 min 40).

Judging by the little bubbles that appear after a short while, the boiling water is reacting. Maybe a fermentation of sorts.

One dish to wash up, no pans, no spirtle.

Subject: RE: Soaking Oats....?
From: Charmion
Date: 19 Feb 18 - 08:21 AM

I cook steel-cut oats in a Pyrex dish set in a pressure cooker. It's most delicious if put up the night before with the timer set on the cooker to start heating at about 0630 hr.

Subject: RE: Soaking Oats....?
From: Dave the Gnome
Date: 19 Feb 18 - 08:32 AM

I just leave oats soaking in milk overnight in the fridge and eat them cold for breakfast - usually with berries stirred in.

DtG

Subject: RE: Soaking Oats....?
From: Senoufou
Date: 19 Feb 18 - 03:42 PM

I often have raw Jordan's organic oats with double cream. I sometimes add a few cashews or almonds to the mix. Really crunchy and delicious as a snack.

Subject: RE: Soaking Oats....?
From: Jos
Date: 19 Feb 18 - 04:03 PM

I used to make a muesli mix using rolled oats with a variety of seeds and nuts plus Sunny Jim's Force Flakes. Sadly, Force Flakes are no more.

Subject: RE: Soaking Oats....?
From: Tattie Bogle
Date: 21 Feb 18 - 07:10 PM

Thompspn, I think you're describing Atholl Brose! ( There is now a liqueur of the same name, but yours sounds more like the original.)

Subject: RE: Soaking Oats....?
From: Bonzo3legs
Date: 22 Feb 18 - 03:07 AM

No Golden Syrup???

Subject: RE: Soaking Oats....?
From: Mr Red
Date: 24 Feb 18 - 06:55 AM

Nah!
Black Treacle every time.

Subject: RE: Soaking Oats....?
From: Jackaroodave
Date: 24 Feb 18 - 08:52 AM

I make fresh soy milk first thing in the morning, pour 2 cups steaming hot over 1 cup quick oats, dried fruit, and spices, and wait a few minutes. It's tasty and sustains me into the early afternoon.

Subject: RE: Soaking Oats....?
From: Jos
Date: 27 Feb 18 - 08:48 AM

I had soya milk once . . . just the once . . .

Subject: RE: Soaking Oats....?
From: Mr Red
Date: 01 Mar 18 - 03:24 AM

is that a soya point?