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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Steel Cut Oats made with Milk
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    Steel Cut Oats made with Milk

    Mon Apr 04, 2011 5:56 pm
    Newbie "Fry Cook" Poster
    I like to make my oatmeal with whole milk. It tastes way better than when it is made with water.
    My slow cooker's instructions say there is a problem using milk in the cooker.
    Does anyone have a recipe that works using milk instead of water with steel cut oats in a slow cooker?


    (Where is the search capability for this forum?)
    Mon Apr 04, 2011 11:21 pm
    Forum Host
    The forums do not have any search capacity. It's on the wish list for when forum software is upgraded, but no announcements.

    I make my oatmeal with milk also, only I use my rice cooker. I used the recipe sifter and found these recipes for oatmeal in the slow cooker that have milk in them - some recipes might have the milk added after it's cooked, I did not look at them, but it's a small number to review.,crock-pot-slow-cooker/oatmeal?inclingre=1781
    Tue Apr 05, 2011 12:31 am
    Newbie "Fry Cook" Poster
    Thanks for the link. There was one recipe that called for both milk and steel cut oats during cooking.
    I don't think it can work as is. It uses steel cut oats and old fashioned oats interchagably. But they do not absorb the same amount of liquid.
    I'll do some experimenting to see if I can get milk to work in the slow cooker.
    Red Apple Guy
    Tue Apr 05, 2011 8:17 am
    Forum Host
    Below are a couple of milk (and water in one case) crock pot recipes for steel cut oats.

    Crock Pot Steel Cut Oats
    Best Steel Cut Oats Crock Pot Recipe

    The "no milk in the crock pot" suggestion interests me as many recipes include it. I want to understand that. I don't know if the milk "breaks" or the concern is about bacteria. I'll post if I solve that mystery.

    Thanks duonyte.

    Tue Apr 05, 2011 10:04 am
    Newbie "Fry Cook" Poster
    From the Hamilton Beach Slow Cooker booklet:
    Some foods are not suited for extendted cooking in a slow cooker. Pasta, seafood, milk, cream, or sour cream should be added 2 hours before serving. Evaporated milk or condensed soups are perfect for slow cooking.

    If that helps your research any.

    Red Apple Guy
    Wed Apr 06, 2011 6:30 am
    Forum Host
    Additional research so far.

    Question: What foods are not suited to slow cooking?
    Answer: Natural cheeses tend to break down, so should be replaced with process cheeses, such as Velveeta or other cheese made to melt nicely. Natural cheeses can be added near the end of cooking time. Milk will curdle over long cooking times, but you can substitute evaporated milk or stir in heavy cream or sour cream near the end of cooking.

    The foods above are emulsions which are mixtures of two or more substances that would normally separate or not mix. Mayonnaise, for example contains oil and water. Egg is an emulsifying agent that holds them together. Oil and vinegar will separate; however a little mustard helps suspend them in an emulsion.
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