Steel Cut Oats - microwave

[Sim882]

(yes I have googled this)

So I finally bought steel cut oats, and am pleased to read they apparently taste nutty. I have been using oat bran - thought I would try this instead.

Everything I have read on the net suggest the arduous cooking time on the stove.

I have a quick question - can I microwave it and if so for how long? I have never eaten rice b/c of the cooking time.

I realise the other option is just to cook a massive bunch and then refridge it, but if possible I was hoping to be able to microwave it for <10 mins, as it could be difficult to precisely know the calories in hydrated oats.

 

[STUNNAMAN]

what is the cooking time... my oats cook in 3 mins on the stove
of course you can microwave them...wont be nearly as healthy tho

 

[partagus]

I never used steel cut oates. I use regular Quaker Old fashioned Oates. Not the instant or anything like that. They are 100% whole grain. I add a 1/2 cup to two protein shakes a day. They sit in the shake and get all soft and chewey. This is delicious in both chocolate protein and vanilla. No cooking, just tastey goodness. Try it out and see if it will work with the steel cut oates.

 

[iceman7]

what is the cooking time... my oats cook in 3 mins on the stove
of course you can microwave them...wont be nearly as healthy tho

"Won't be nearly as healthy" ? Why do you say that? Just curious.

 

[STUNNAMAN]

"Won't be nearly as healthy" ? Why do you say that? Just curious.

don't really know what i was saying when i wrote that post

steel cut oats will obviously take way longer to cook

microwaving seems to cause the greatest loss of enzymes when cooking food... allows for creation of more free radicals, but mostly i am just a microwave hater hahahah - probably really isn't that much worse as all heating will denature the enzymes in food to some degree.

but... for the ultimate absorption of enzymes and minerals, soak the oats overnight with four tablespoons of whey, lemon juice or cider vinegar. This neutralizes phytic acid. Phytic acids coat grains and inhibit the absorption of minerals.

 

[iceman7]

Sounds good. I'll give that a shot. Thanks.

 

[druncanwaria]

don't really know what i was saying when i wrote that post

steel cut oats will obviously take way longer to cook

microwaving seems to cause the greatest loss of enzymes when cooking food... allows for creation of more free radicals, but mostly i am just a microwave hater hahahah - probably really isn't that much worse as all heating will denature the enzymes in food to some degree.

but... for the ultimate absorption of enzymes and minerals, soak the oats overnight with four tablespoons of whey, lemon juice or cider vinegar. This neutralizes phytic acid. Phytic acids coat grains and inhibit the absorption of minerals.

alot of info i have read suggest that microwave cooking is often a better option at least with vegetables... Im against it tho.. How can something so unnatural be better

 

[iceman7]

I have a steamer ... something like this...

Doesn't get any simpler and better. The veggies retain the color, flavor and juices. I just feels nicer eating steamed as opposed to microwaved foods.

 

[Sim882]

You raise a good point - when we heat oatmeal, does anyone know that the omega 6 doesn't oxidize? Is there any research on microwaving it versus boiling or is this just conjecture. I for one would never put flaxseeds in the microwave with it. Similarly, do omega 3 eggs boiled oxidise?

I finally did try the steel cuts, and it certainly tastes better. Pity about the prep time. Also tried barley for first time. I'm starting to wonder though whether barley is the superior cereal though, although its very marginal with barley v oatmeal. Barley has a slightly lower GI without the omega 6 fat. The lower fat permits slightly greater nutritious flexibility - either greater carb/fat separation, or adding an, better alternative fat source (e.g., more omega 3, such as flax seeds, or mono, such nuts) further lowering GI/insulin beyond oatmeal.

don't really know what i was saying when i wrote that post

steel cut oats will obviously take way longer to cook

microwaving seems to cause the greatest loss of enzymes when cooking food... allows for creation of more free radicals, but mostly i am just a microwave hater hahahah - probably really isn't that much worse as all heating will denature the enzymes in food to some degree.

but... for the ultimate absorption of enzymes and minerals, soak the oats overnight with four tablespoons of whey, lemon juice or cider vinegar. This neutralizes phytic acid. Phytic acids coat grains and inhibit the absorption of minerals.

 

[guest username]

Steel cut oats need to be cooked traditionally. They will never cook well in the microwave. Traditional oats are usually either precooked or are pressed to allow faster cooking.

Corporatebeast, if you cook steel cut oats for only 3 minutes, you will find that your teeth become chipped while you eat them. Only pressed or instant oatmeal cooks in 3 minutes.

 

[Tatyana]

Eric Talmant on Microwaves

Sorry, no references, so this could just be scare mongering, for what it is worth:

Based on the scientific clinical studies extensively conducted by the Russians, Germans, and the Swiss, we can conclude the following:

1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence. ("The Hidden Hazards of Microwave Cooking" by Anthony Wayne and Lawrence Newell)

I am not sure about you, but microwaving food is something that I avoid at all cost.

Yes, this is the case (losing nutrients) with cooking and baking, but not to the same degree as microwaving. This is why I advise that most of your food intake be raw or as close to raw as possible. For me, I still cook my chicken to the recommended internal temperature, but almost everything else is eaten raw.

 

[Sim882]

Re: Eric Talmant on Microwaves

Hmm.

I have terrible headaches - about 2 years now.

I rely on microwave daily for oats, sweet potato, and pumpkin. This is probably 80% of my carb consumption. Other foods I steam/broil.

I will have to do some research

Sorry, no references, so this could just be scare mongering, for what it is worth:

Based on the scientific clinical studies extensively conducted by the Russians, Germans, and the Swiss, we can conclude the following:

1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence. ("The Hidden Hazards of Microwave Cooking" by Anthony Wayne and Lawrence Newell)

I am not sure about you, but microwaving food is something that I avoid at all cost.

Yes, this is the case (losing nutrients) with cooking and baking, but not to the same degree as microwaving. This is why I advise that most of your food intake be raw or as close to raw as possible. For me, I still cook my chicken to the recommended internal temperature, but almost everything else is eaten raw.

 

[guest username]

Re: Eric Talmant on Microwaves

Tatyana, the increased rate of colon cancer is directly linked to our increased consumption of meat, fast food, and decreased consumption of vegetables (fiber).

I believe the microwave "side effects" that Eric Talmant presents are pure scare tactics. There is no scientific data to support his claims.

 

[pappad]

Steel cut oats need to be cooked traditionally. They will never cook well in the microwave. Traditional oats are usually either precooked or are pressed to allow faster cooking.

QUOTE]

Now I find this as I sit eating my microwaved bowl of gravel I mean Steel Cut Oats!!! LOL

 

[dopename]

Steel Cut oats is the ONLY OATMEAL I eat. I just take 8 cups of water and 2 cups of dry oats and cook them for about 30 minutes stirring occasionally and put them in small plastic containers and put them in the fridge! Works great!! That usually makes 6 cups of cooked oatmeal.

I think the reheated oats are actually better than the freshly cooked steel cut oatmeal.

 

[Captain FT]

I have a zojirushi rice cooker and one of the settings is for porridge. The great thing about this is the timer on the cooker you can set it for the time you want it to be finished and its smart enough to take care of the rest.

In the past i've cooked a big batch of steel cut oats and measure it out into containers and either refrigerate it or freeze it. Those zojirushi's with the neo fuzzy logic can get expensive, but for what we do and our lifestyle i think its the single greatest appliance i've ever purchased

 

[pappad]

Which zojirushi do you have? Part # would be great!

I have a zojirushi rice cooker and one of the settings is for porridge. The great thing about this is the timer on the cooker you can set it for the time you want it to be finished and its smart enough to take care of the rest.

In the past i've cooked a big batch of steel cut oats and measure it out into containers and either refrigerate it or freeze it. Those zojirushi's with the neo fuzzy logic can get expensive, but for what we do and our lifestyle i think its the single greatest appliance i've ever purchased

 

[Captain FT]

Which zojirushi do you have? Part # would be great!

Its the NS-ZAC18

 

[slamminshaun]

I don't know about steel cut oats, but Quaker Oats can be microwaved at 1/2 power for 5 minutes...comes out perfect IMO. Take whatever your oats are and double it for water....1/2 cup of oats = 1 cup of water, etc.