|
hamonz
Junglist



Registered: 09/07/18
Posts: 178
Last seen: 6 months, 26 days
|
|
I just straight put the oats and water then put my gas stove on high for 45 mins and they are perfect every time.
dry overnight
|
Mushr00mSurprise
Stranger

Registered: 12/12/19
Posts: 18
Last seen: 3 years, 8 months
|
Re: Oat help [Re: hamonz]
#26396537 - 12/22/19 11:10 PM (4 years, 1 month ago) |
|
|
I just boil for 30 mins strain and let sit until dry on toilet paper.
|
JohnRainy
Stranger

Registered: 07/09/19
Posts: 1,244
Last seen: 3 years, 11 months
|
|
Im finding variation in the time it takes to properly hydrate oats. You can't say boil all oats for 20 min or boil all oats for 30 min.
Some oats will be ready in 3-4 minutes of boiling. I don't know why there can be such a big time difference between different bags. The oats that are fast like that are softer, they have more give when I pinch them while dry. That's about the only thing I can tell different about them. I don't know what would cause that, I always think maybe they were cut down a little early and haven't filled out yet.
If you are getting burst grains you are boiling too long. When I open a new bag I boil a handful of them and see how long until they start to burst, then I subtract a couple minutes from that time for the prep.
I don't like it at all. I like consistency. I used to use rye, but now I cannot get it. Maybe I should try wheat.
|
Schroomfairy
Stranger

Registered: 06/29/19
Posts: 82
Last seen: 3 years, 5 months
|
|
Quote:
JohnRainy said: Im finding variation in the time it takes to properly hydrate oats. You can't say boil all oats for 20 min or boil all oats for 30 min.
Some oats will be ready in 3-4 minutes of boiling. I don't know why there can be such a big time difference between different bags. The oats that are fast like that are softer, they have more give when I pinch them while dry. That's about the only thing I can tell different about them. I don't know what would cause that, I always think maybe they were cut down a little early and haven't filled out yet.
If you are getting burst grains you are boiling too long. When I open a new bag I boil a handful of them and see how long until they start to burst, then I subtract a couple minutes from that time for the prep.
I don't like it at all. I like consistency. I used to use rye, but now I cannot get it. Maybe I should try wheat.
You saved my sanity. I was just thinking about how my oats are different... my oats I can only let them sit for 10-15 min and they start bursting. I thought altitude was a factor but it isn’t... it’s the oats. Thanks for your reply !!
|
KinokoKomodo
マッシュルーム



Registered: 05/22/16
Posts: 776
Loc: North Florida
Last seen: 2 years, 5 months
|
|
you should be checking and stirring the oats every 5-10 minutes. there should never be a question as to how long it takes. if you're watching it you will know when it's done. the oats go from pale to brown in color as they hydrate, and almost all the water will be absorbed. if it takes you less time that's ok....just cook them until they have a TINY dry granule in the middle when you split them open with a knife or your fingernail. a 2 hour pc cycle will finish them off from here, and you know you will never have very many burst ones, if any at all.
Edited by KinokoKomodo (12/23/19 09:06 AM)
|
Schroomfairy
Stranger

Registered: 06/29/19
Posts: 82
Last seen: 3 years, 5 months
|
|
Quote:
KinokoKomodo said: you should be checking and stirring the oats every 5-10 minutes. there should never be a question as to how long it takes. if you're watching it you will know when it's done. the oats go from pale to brown in color as they hydrate, and almost all the water will be absorbed. if it takes you less time that's ok....just cook them until they have a TINY dry granule in the middle when you split them open with a knife or your fingernail. a 2 hour pc cycle will finish them off from here, and you know you will never have very many burst ones, if any at all.
Yes agreed. This should have been in the BOD's TEK rather than a specific amount of time. I follow directions perfectly, and with oats not being consistent, time will fluctuate. Thanks for everyone's help, much appreciated!!
|
SpunkyMonkey88
Stranger



Registered: 10/08/19
Posts: 1,331
|
|
Quote:
Schroomfairy said:
Quote:
KinokoKomodo said: you should be checking and stirring the oats every 5-10 minutes. there should never be a question as to how long it takes. if you're watching it you will know when it's done. the oats go from pale to brown in color as they hydrate, and almost all the water will be absorbed. if it takes you less time that's ok....just cook them until they have a TINY dry granule in the middle when you split them open with a knife or your fingernail. a 2 hour pc cycle will finish them off from here, and you know you will never have very many burst ones, if any at all.
Yes agreed. This should have been in the BOD's TEK rather than a specific amount of time. I follow directions perfectly, and with oats not being consistent, time will fluctuate. Thanks for everyone's help, much appreciated!!
Ya I agree too many variables to set a certain time frame, your stove top, pot size, and the oats all fluctuate the amount of time you need.
I went off looking for burst grains to tell when it was done. Took over an hr to see any burst grains and ended up being mush after the PC cycle...
How I'm looking in the center of the kernel and it only took 25 mins for them to be cooked throughly.
|
Schroomfairy
Stranger

Registered: 06/29/19
Posts: 82
Last seen: 3 years, 5 months
|
|
I think a new tek should be developed with a 1 cup test of the grain. The test grain will then show what all of your grain will be like. Again, working with consistency is imperative for repeated success. I may redo BODs tek with this new strategy.
|
gizmo1



Registered: 06/15/11
Posts: 3,831
Loc: FREEDOM
|
|
Quote:
SpunkyMonkey88 said:
Quote:
Schroomfairy said:
Quote:
KinokoKomodo said: you should be checking and stirring the oats every 5-10 minutes. there should never be a question as to how long it takes. if you're watching it you will know when it's done. the oats go from pale to brown in color as they hydrate, and almost all the water will be absorbed. if it takes you less time that's ok....just cook them until they have a TINY dry granule in the middle when you split them open with a knife or your fingernail. a 2 hour pc cycle will finish them off from here, and you know you will never have very many burst ones, if any at all.
Yes agreed. This should have been in the BOD's TEK rather than a specific amount of time. I follow directions perfectly, and with oats not being consistent, time will fluctuate. Thanks for everyone's help, much appreciated!!
Ya I agree too many variables to set a certain time frame, your stove top, pot size, and the oats all fluctuate the amount of time you need.
I went off looking for burst grains to tell when it was done. Took over an hr to see any burst grains and ended up being mush after the PC cycle...
How I'm looking in the center of the kernel and it only took 25 mins for them to be cooked throughly.
This is because with oats you can't tell when the first grain is burst the hull hides what is really going on that is why you must cut them open to check regularly. This is one of the reasons I dont like oats.
|
Schroomfairy
Stranger

Registered: 06/29/19
Posts: 82
Last seen: 3 years, 5 months
|
Re: Oat help [Re: gizmo1]
#26397189 - 12/23/19 10:53 AM (4 years, 1 month ago) |
|
|
But what if you do the 1 cup test and then would know for sure for your bag of oats. You would only need to perform the test on new bags. Once you figure out your specific bag parameters, your good to go with the 50 pds.
I must say that mycelium really do love oats.. I’m not going to give up on them... just try to outsmart them
|
gizmo1



Registered: 06/15/11
Posts: 3,831
Loc: FREEDOM
|
|
Quote:
Schroomfairy said: I think a new tek should be developed with a 1 cup test of the grain. The test grain will then show what all of your grain will be like. Again, working with consistency is imperative for repeated success. I may redo BODs tek with this new strategy.
The single cup of grain is going to be a waste of time and energy and it's not going to prep the same as a big batch will. Big batch will take longer to cook. Just cut the grain open regularly and check the color in the center. It's very simple.
|
gizmo1



Registered: 06/15/11
Posts: 3,831
Loc: FREEDOM
|
|
Quote:
Schroomfairy said: But what if you do the 1 cup test and then would know for sure for your bag of oats. You would only need to perform the test on new bags. Once you figure out your specific bag parameters, your good to go with the 50 pds.
I must say that mycelium really do love oats.. I’m not going to give up on them... just try to outsmart them 
You don't need to overcomplicate cook them till they are ready and remove from heat and strain or else choose a method that is more gentle like a hot soak. Dont waste time, energy and grain and be surprised when it's different for every batch you make from the same bag.
Edited by gizmo1 (12/23/19 10:59 AM)
|
Schroomfairy
Stranger

Registered: 06/29/19
Posts: 82
Last seen: 3 years, 5 months
|
Re: Oat help [Re: gizmo1]
#26397219 - 12/23/19 11:10 AM (4 years, 1 month ago) |
|
|
Good point. Will do that tonight.
|
KinokoKomodo
マッシュルーム



Registered: 05/22/16
Posts: 776
Loc: North Florida
Last seen: 2 years, 5 months
|
|
you're looking way too far into this. it's grain. you put it in hot water until it's hydrated.
|
SpunkyMonkey88
Stranger



Registered: 10/08/19
Posts: 1,331
|
|
Quote:
KinokoKomodo said: you're looking way too far into this. it's grain. you put it in hot water until it's hydrated.
I think he (like me) is still trying to figure out what hydrated looks like tho...
I think I got it this time... I dont know how I got my rye berries so perfect tho. They look bone dry in the outside and like 1 or 2 burst grains and the fungus love them!
|
KinokoKomodo
マッシュルーム



Registered: 05/22/16
Posts: 776
Loc: North Florida
Last seen: 2 years, 5 months
|
|
it looks just like properly cooked rice on the inside. if it's undercooked it's dry. that's why I've said more than once you need to break them open and see how they look on the inside. this is not science, it's middle school home economics. you put dry food in a pot and cook it until it's soft in the middle.
|
gizmo1



Registered: 06/15/11
Posts: 3,831
Loc: FREEDOM
|
|
Quote:
SpunkyMonkey88 said:
Quote:
KinokoKomodo said: you're looking way too far into this. it's grain. you put it in hot water until it's hydrated.
I think he (like me) is still trying to figure out what hydrated looks like tho...
I think I got it this time... I dont know how I got my rye berries so perfect tho. They look bone dry in the outside and like 1 or 2 burst grains and the fungus love them!
Well with the hull it wont be as easy to tell so cut them open. Start with a dry one so you know what a dry oats looks like inside. Then when hydrating continue to check. What you will notice is that the more it hydrates the less white it will be in the middle. I stop cooking once they are mostly grey in the middle with a little bit of white left in the center. They will continue to cook in the pressure cooker absorbing any extra moisture.
Edited by gizmo1 (12/23/19 11:49 AM)
|
Schroomfairy
Stranger

Registered: 06/29/19
Posts: 82
Last seen: 3 years, 5 months
|
Re: Oat help [Re: gizmo1]
#26397292 - 12/23/19 11:54 AM (4 years, 1 month ago) |
|
|
Thanks for the advice. What I learned is that BODS tech is flawed because it is not based solely on time but rather when they are done.
|
gizmo1



Registered: 06/15/11
Posts: 3,831
Loc: FREEDOM
|
|
As with most things in life there is usually not a one size fits all for every situation. I'm sure the tek was made with the intention that people would adjust it to there own situation and what works best for them. Or basically think fir themselves. I can't speak on the tek personally as I haven't tried it but if Bod wrote it I'm sure it's a decent guideline for preparing oats, maybe with a little adjustment needed for your personal situation. Idk I do know there is more than one way to skin a cat.
|
SpunkyMonkey88
Stranger



Registered: 10/08/19
Posts: 1,331
|
|
Quote:
KinokoKomodo said: it looks just like properly cooked rice on the inside. if it's undercooked it's dry. that's why I've said more than once you need to break them open and see how they look on the inside. this is not science, it's middle school home economics. you put dry food in a pot and cook it until it's soft in the middle.
As a matter of fact it is science...
And you dont need to talk down anyone that's still trying to figure it out...
|
|